Are you looking for an easy Pulled Pork Taco recipe? Would you like to know how to use your slow cooker to make a delicious, juicy and flavorful pulled pork that can be used in a multitude of recipes?
Just in time for Taco Tuesday, I have a really easy recipe for you for Slow Cooker Pulled Pork Tacos. But that’s not all. Today I’m going to show you how to make yummy pulled pork in your slow cooker that can then be used to make not one, but a total of three meals! That’s right, instead of “buy one get one free”, today I’m giving you a real bonus, “buy one, get two free” easy meals. In addition to Slow Cooker Pulled Pork Tacos, I’m going to show you how to use the leftover pulled pork to make Game Day Pulled Pork Sliders and then a tasty, hearty, Fall inspired Fifteen Minute Pork Stoup. (In case you are wondering, stoup is a cross between a stew and soup.)
First, let’s get started making the star of the show, Easy Slow Cooker Pulled Pork! Depending on the size of your family you will need a 3-5 pound pork shoulder or Boston butt roast. (A 3 lb. pork roast will yield approximately 6 servings. This means if you have a 2-person household a 3 lb. pork roast should give you enough pork for the Pulled Pork Tacos, plus enough leftovers to make the sliders and stoup. If you have a larger family, you will need to increase the size of the roast proportionally.) Other ingredients include apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, chili powder, dried thyme, a large onion and 2-3 cloves of garlic.
For Easy Slow Cooker Pulled Pork Tacos you will also need a bag of shredded coleslaw, rice wine vinegar, lime juice, canola oil, sugar, flour or corn tortillas, Mexican Crema or sour cream, and avocados. Feel free to also add any other of your favorite taco toppings.
For the Game Day Pulled Pork Sliders you will need a pound of pulled pork, slider rolls (I like Martin’s 24 Party Potato Rolls), and barbecue sauce. That’s it! You can use whatever kind of barbecue sauce you like or if you really want to ramp up the taste, click this link for an easy and delicious recipe for homemade Balsamic Barbecue Sauce. I got the recipe for Balsamic Barbecue Sauce from my sister at the Pudge Factor blog and it’s a winner for sure!
For the Easy Fifteen Minute Roasted Pork Stoup, you will need a pound of pulled pork, a jar of salsa verde, reduced sodium chicken broth, a can of black beans, two cans of fire-roasted diced tomatoes, fresh parsley, ground cumin and kosher salt and pepper. For the complete recipe for Easy Fifteen Minute Roasted Pork Stoup click here!
To make pulled pork in your slow cooker, gather your ingredients and begin by browning the pork roast on all sides in a large saute pan over medium-high heat.
Combine apple cider vinegar, chicken broth or water, brown sugar, mustard, Worcestershire sauce, chili powder, dried thyme, chopped onion and minced garlic in a medium-size bowl. Mix well.
Place the pork into the slow cooker and pour the apple cider vinegar mixture over the roast.
Cover and cook on high for 5-6 hours or low for 10-12 hours, or until the pork shreds easily with a fork.
When the pork is done, remove from the slow cooker and shred using two forks. Make sure to remove any fat or connective tissue and discard.
Carefully pour the hot cooking liquid into a blender and process until liquefied. Or, you can use an immersion blender to liquefy all ingredients.
Strain this liquid and remove any fat by using a fat-separator cup. If you don’t have one, simply let the liquid sit and cool slightly, and the fat will rise to the top. Then, use a spoon to skim off as much fat as possible.
Cook this liquid mixture in a small saucepan over medium heat to concentrate the flavor. Let the mixture cook for about 20 minutes or until the liquid is reduced by about one-third.
Add the shredded pork back to the slow cooker and pour the liquid over it. Heat on high until the pork is hot and the liquid is absorbed by the pork.
While the pork is cooking, combine the rice wine vinegar, lime juice, canola oil and sugar in a small bowl and mix well. Add to the coleslaw and combine.
To make the tacos, add the pulled pork to the tortillas, top with the coleslaw, sliced avocados, a little Mexican Crema and any other of your favorite taco toppings. Enjoy!
| Servings | -8 servings |
- 3-5 pounds pork shoulder or Boston butt roast *
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup chicken broth or water
- 1/4 cup light brown sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chili powder
- 1-1/2 tsp dried thyme
- 1 large onion chopped
- 2-3 cloves garlic minced
- 1 bag shredded coleslaw
- 4 Tbsp rice wine vinegar
- 2 Tbsp lime juice
- 1 Tbsp canola or vegetable oil
Ingredients
Coleslaw
|
- Brown the pork roast on all sides in a large saute pan over medium-high heat.
- Combine apple cider vinegar, chicken broth or water, brown sugar, mustard, Worcestershire sauce, chili powder, dried thyme, chopped onion and minced garlic in a medium-size bowl. Mix well.
- Place the pork into the slow cooker and pour the apple cider vinegar mixture over the roast. Cover and cook on high for 5-6 hours or low for 10-12 hours, or until the pork shreds easily with a fork.
- When the pork is done, remove from the slow cooker and shred using two forks. Make sure to remove any fat or connective tissue and discard.
- Carefully pour the hot cooking liquid into a blender and process until liquefied. Or, you can use an immersion blender to liquefy all ingredients. Strain this liquid and remove any fat by using a fat-separator cup. If you don't have one, simply let the liquid sit and cool slightly, and the fat will rise to the top. Then, use a spoon to skim off as much fat as possible.
- Cook this liquid mixture in a small saucepan over medium heat to concentrate the flavor. Let the mixture cook for about 20 minutes or until the liquid is reduced by about one-third.
- Add the shredded pork back to the slow cooker and pour the liquid over it. Heat on high until the pork is hot and the liquid is absorbed by the pork.
- While the pork is cooking, combine the rice wine vinegar, lime juice, canola oil and sugar in a small bowl and mix well. Add to the coleslaw and combine.
- To make the tacos, add the pulled pork to the tortillas, top with the coleslaw, sliced avocados, a little Mexican Crema and any other of your favorite taco toppings. Enjoy!
Leftover pulled pork can be frozen to be used later, or covered and stored in the refrigerator for 3-4 days.
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