Mexican-Style Pulled Pork Tacos
Serves 4
Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Weeknight tacos are usually limited to quick-cooking fillings like ground beef, but
the slow cooker makes it easy to use cuts like pork butt that take several hours to
turn tender. We wanted to make easy pulled pork tacos and pair them with a rich mole
sauce. Traditionally mole requires an extensive list of ingredients to develop its
complex flavor, but we simplified our version by relying on pantry staples like chili
powder, cumin, and chipotle chiles. Canned tomato sauce added acidity, and raisins
gave us just the right sweetness. Once the pork was cooked through, we quickly blended
the sauce to give it the perfect consistency. A little lime juice and cilantro at
the end balanced the flavors and completed the dish. Pork butt roast is often labeled
Boston butt in the supermarket. Click here for more information on warming tortillas. Serve with sour cream, chopped onion,
chopped cilantro, thinly sliced radishes, and/or lime wedges. See the sidebar that follows the recipe.
|
1 |
(15-ounce) can tomato sauce |
|
1 |
cup raisins |
|
2 |
tablespoons chili powder |
|
2 |
tablespoons ground cumin |
|
1 |
tablespoon minced chipotle chile |
|
3 |
garlic cloves, peeled |
|
1 |
(3-pound) boneless pork butt roast |
|
|
Salt and pepper |
|
½ |
cup minced fresh cilantro |
|
3 |
tablespoons lime juice |
|
12 |
(6-inch) corn tortillas, warmed |
1. Combine tomato sauce, raisins, chili powder, cumin, chipotle, and garlic in slow cooker. Slice pork roast crosswise into 4 equal pieces, trim excess fat, and season with salt and pepper. Nestle pork into slow cooker, cover, and cook until pork is tender, 9 to 10 hours on low or 6 to 7 hours on high.
2. Transfer pork to bowl and let cool slightly. Shred into bite-size pieces, discarding excess fat. Using large spoon, skim excess fat from surface of mole sauce.
3. Process sauce in blender until smooth, about 1 minute. Stir in cilantro and lime juice, season with salt and pepper to taste, and adjust sauce consistency with extra hot water as needed. Stir 2 cups sauce into shredded pork. Serve with warm tortillas and remaining sauce.