Description
Tender shredded pork, seasoned with spices and served in warm tortillas, topped with fresh cabbage, tomatoes, and cilantro.
Ingredients
Scale
- 2 pounds pork shoulder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Layer the slow cooker with the pork shoulder at the base, creating a generous bed of flavor.
- Follow this with the chopped onion and minced garlic, ensuring even coverage.
- Sprinkle chili powder, cumin, salt, and pepper evenly over the layers.
- Cover the slow cooker, set it to low heat, and let it work its magic for 480 minutes.
- After the cooking time, use two forks to shred the pork right in the slow cooker.
- Warm your tortillas over a flame or in a dry skillet until they soften.
- Assemble your tacos by loading the tortillas generously with shredded pork, followed by heaps of cabbage, diced tomatoes, and a sprinkle of cilantro.
- Finish with a squeeze of lime juice over the top and serve immediately.
Notes
You can prepare the pork a day ahead and reheat gently before assembling tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg