Slow Cooker Shredded Pork Tacos

Once I had a batch of Pickled Corn Salsa ready I took a nice pork shoulder and slow cooked it for some tasty tacos! The pork is marinated in tomatoes, onions and spices and slow cooked for about 4 hours in a crock pot. The pork ended up being succulent and fall apart tender. I was really happy with how soft and flavorful it turned out. The acids from the pickled salsa complimented the richness of the shredded pork. For garnish, I added a touch of lime and queso fresco.

Slow Cooker Shredded Pork Tacos
(Makes 12 tacos)
Printable Version

Ingredients:

  • 4 lb. pork shoulder with bone and rind
  • 2 tbsp olive oil
  • 30 oz. tomato sauce
  • 2 tomatoes, diced
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 jalapeno, minced
  • 1 serrano pepper, minced
  • 1/2 cup water
  • sea salt and pepper to taste
  • 6-12 soft corn taco shells
  • 1 batch Pickled Corn Salsa
  • queso fresco, crumbled
  • juice of 1 lime, optional
  • handful cilantro, optional

Directions:

  1. Rub the pork in olive oil, salt and pepper.
  2. In a flat pan, sear the meat on all sides until just browned, about 45 seconds per side.
  3. Add the browned pork to the crock pot, scraping the brown bits into the pot as well.
  4. Pour in the tomato sauce, tomatoes, onion, garlic, oregano, cumin, peppers and water into the slow cooker.
  5. Cook on high for about 4 hours, or until the pork falls apart easily.
  6. Remove from the cooker and let rest for 5-10 minutes.
  7. Shred with a pair of forks and place into a large bowl.
  8. Serve on warmed taco shells, adding a spoonful of the salsa and queso fresco to each taco.
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