Jun 14 09
by cara
at 7:53 PM
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Slow Cooker Pork Tacos

About once a week, I cook a big batch of chicken or pork in the Crockpot in some kind of sauce.  In the past, it has been some form of barbeque sauce.  It is super easy to throw stuff in the Crockpot, and then we have leftovers for several days (great for lunches or dinners when I don’t feel like cooking).  I’ve got several recipes for Pork Tacos in my “Recipes To Try” binder, and this one was especially appealing since it is cooked in the Crockpot.  The original recipe was more complicated, but I took the super lazy route, and it turned out super!  Not only did The Picky Apple like the pork tacos (and ate them for 3 meals, nearly unheard of around here!), but my parents liked them too!  The recipe below includes my changes and additions.

slow-cooker-pork-tacos

Slow Cooker Pork Tacos

adapted from Food Network Magazine, Feb/Mar 2009

Ingredients:

  • 1 poblano pepper
  • 4 cloves garlic, minced
  • 3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Kosher salt
  • 2 teaspoons dried oregano, preferably Mexican
  • 3 3/4 cups chicken broth
  • 4 pounds pork tenderloin
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Corn tortillas, warmed for serving
  • Assorted taco toppings (cilantro, limes, mangos, cheddar cheese, avocado, red cabbage)

Put the poblano, garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt, and the oregano to the blender; puree until smooth.

Season the pork all over with salt and pepper and transfer to a large slow cooker.  Add the bay leaves and cinnamon stick, then pour in the sauce and the chicken broth.  Cover and cook on high until the meat is tender, about 5 hours.  (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees F; uncover and cook 30 more minutes.)

Discard the bay leaves and the cinnamon stick.  Shred the pork with 2 forks; season with salt and pepper.  Serve the shredded pork in the tortillas, along with toppings.

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