Description
Delicious pulled pork tacos slow-cooked to perfection, offering a blend of rich flavors and textures complemented by fresh toppings.
Ingredients
Scale
- 2 lbs pork shoulder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup chicken broth
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- Lime wedges for serving
Instructions
- Season the pork: Generously sprinkle the pork shoulder with chili powder, cumin, garlic powder, onion powder, salt, and pepper, massaging the spices into the meat.
- Slow cook the pork: Place the seasoned pork into your slow cooker and pour the chicken broth over it. Cover and let it cook on low for about 480 minutes, until the meat shreds effortlessly.
- Shred the pork: Carefully remove the pork from the slow cooker and use two forks to shred it into bite-sized pieces.
- Soak up those juices: Place the shredded pork back into the slow cooker to soak in the juices.
- Warm the tortillas: Heat a skillet over medium heat and warm each tortilla for approximately 30 seconds on each side.
- Assemble the tacos: On each tortilla, layer pulled pork, shredded cabbage, and cilantro, finishing with a squeeze of lime.
Notes
Make ahead by preparing the pork a day in advance and refrigerating. You can also use an Instant Pot for quicker results.
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg