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This Week's Top Recipes

Papa's Pulled Pork Tacos

PorkSlow CookerMexican

Time: 4 hours 10 minutes

Yield: 8 servings

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About

Papa's Pulled Pork Tacos are pretty much the most perfect bites for any occasion! Papa was serious about good flavor, and he knew the only way to achieve that was by taking his sweet time. And by using his slow cooker, he was able to create a very tender, juicy filling to place on top of your favorite versions of tortilla shells. They're really, really good and we aren't just saying that. So, the next time you are craving a really, really good taco, then give Papa's Pulled Pork Tacos a go!

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Ingredients

  • For the pulled pork:
  • 3 pounds pork shoulder or baby back ribs, boneless
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 medium onion, coarsely chopped
  • 1/2 cup water
  • For the tacos:
  • 8 small tortillas, corn or wheat
  • 1/2 white onion, diced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and sliced
  • 1/4 cup sour cream, optional
  • 1 lime, wedged

Directions

Step 1 -Use paper towels to pat the pork completely dry.

Step 2 -In a small bowl, combine the oil, the salt, the pepper, the oregano, the paprika, and the garlic powder.

Step 3 -Rub the spice mixture onto the pork until evenly coated.

Step 4 -Evenly place 1 of the chopped onions inside a 6-quart slow cooker and top with the water.

Step 5 -Place the pork on top of the onions. If using the ribs, stack them on top of each other.

Step 6 -Cover the slow cooker and cook until the meat is fork tender, about 4-6 hours on high heat and 8-10 hours on low heat.

Step 7 -Use two forks to shred the pork into small, bite-size pieces. Discard the bones.

Step 8 -Heat the tortillas according to the package directions.

Step 9 -Top the tortillas with 2-3 tablespoons of the pork.

Step 10 -Serve the tacos with the remaining chopped onions, the cilantro, the jalapeño, the sour cream, and a squeeze of the lime wedge.

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