Monday, October 8, 2012

Pulled Pork Tacos

Pulled pork tacos 1024x682 Pulled Pork Tacos

Pulled pork and tacos are among the most popular meals around here, if you ask the kids. Why not get the two together for an easy, family-friendly fall meal thats perfect for busy fall nights. Keep the spiced pork mixture warm in the slow-cooker, and let everyone fill taco shells and top with their choice of toppings whenever theyre ready to eat. Pulled pork tacos are also great when you need to feed a crowd a perfect choice when friends and family gather to go trick-or-treating!

Browning the pork shoulder first boosts flavour the long, slow cooking time breaks down tough connective tissues, resulting in pull-apart tender meat with a ton of flavour.

Pulled Pork Tacos

For pork mixture:
2-3 lb. pork shoulder
2 Tbsp. chili powder
2 tsp. cumin
salt and pepper
canola oil, for cooking
1 onion, halved and thinly sliced
1 cup chicken or beef stock
1/2 cup salsa and/or guacamole

taco shells or small soft flour tortillas
chopped lettuce, tomato and avocado
shredded cheese
sour cream

Rub the spices all over the surface of the pork, seasoning it generously with salt and pepper and rubbing it into the meat. Heat a heavy skillet over medium-high heat, add a drizzle of oil and brown the pork on all sides, turning it with tongs. Transfer it to a slow cooker (or pot with a lid) and add the onions to the pan. Stir until they start to soften and turn golden, and add the stock to the pan, stirring it around to loosen any browned bits from the bottom of the pan. Pour over the pork shoulder, add the salsa, cover and cook on low for 6-8 hours. (Alternatively, cover and bake at 275F for 2 1/2-3 hours.)

Remove the lid and shred the pork with two forks. Taste and adjust seasonings, if you like. Serve with the tacos and toppings. Serves 8-10.

 Pulled Pork Tacos
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