I love my slow cooker. I wish I could make everything in it. Well, I wish that I had the foresight to make more things in it. Honestly, before last week, I hadn’t used my slow cooker in over a year. The hardest part about slow cooker cooking for me (and I would assume for many) is planning ahead enough to start the process in the morning. But when you eventually do it, it’s amazing. You walk in the door at the end of the day to the smell of dinner coming from the kitchen.
I made pulled pork. It was tender, moist and so, so easy. Everything goes in the slow cooker then 6-7 hours later the pork shoulder gets shredded with two forks, spread over a baking sheet and cooked under the broiler for 10 minutes. Dinner. Done.
These are the mini taco versions. Each homemade mini tortilla is spread with whatever combination of salsa, sour cream or guacamole you want, covered in shredded pork and sprinkled with cheese and cilantro.
We enjoyed these as regular sized tacos as well, using the bigger version of these homemade tortillas. I didn’t broil all the pork the first night. The leftovers (not yet broiled) went into a covered container along with the remaining sauce from the slow cooker and kept in the fridge for 3-4 more days. Whenever we wanted some more we just stuck a serving under the broiler for 10 minutes. Easy and delicious leftovers.
You can put the meat into sandwiches, inside quesadilla or any number of things if you aren’t feeling like tacos. You should check out Lindsay’s carnitas tamale pie on Pinch of Yum if you’re looking for something else to do with your leftovers.
Ingredients
- 3-4 pound pork shoulder
- 1 tablespoon olive oil
- 4 cloves garlic, roughly chopped
- 1 tablespoon salt
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ onion, chopped
- juice of one lime
- juice of half an orange
- 1 cup beer
- ¼ cup salsa verde
Place the pork shoulder in the slow cooker. Rub with olive oil, garlic and spices. Add the chopped onion, lime juice, orange juice, beer and salsa. Cover and cook on low for 6-7 hours.
With pork shoulder still in the slow cooker, shred the meat with two forks. It will fall apart very easily.
Preheat the broiler. Spread the shredded pork on an aluminum foil-lined baking sheet. Pour a few spoonfuls of the sauce over the meat. Broil for 5-10 minutes until the edges of the pork are browned.
Serve with tortillas , cheese, guacamole, sour cream, salsa and cilantro.
Adapted from Pinch of Yum
Comments
I LOVE Pulled Pork! I’m actually making some tomorrow
I love how easy it is too. Enjoy yours! I definitely enjoyed mine!
I try to use my slow cooker as much as I remember! I’ll have to add this one to my list of recipes to try – it looks fantastic!
I’m definitely going to make a point of using mine more. Thanks for stopping by Amanda!