I have been wanting to make slow-cooker pulled pork tacos for a while now. They seemed so easy and the pictures looked delicious! The problem I ran into was my cut of pork was only about 2 1/2lbs not the 6-14lbs I was seeing all the cooking directions for. After a call to my Granny, I got it all straightened out. Basically, in a slow-cooker everything cooks for about 8hrs on low. It’s almost fool-proof, so let’s get started!
Pork Butt or Shoulder (I used half a pork butt about 2 1/2lbs since I wasn’t cooking for an army or anything)
White Onion Slices
Salt and Pepper
I marinated my pork overnight. I started by drizzling the pork with worcestershire sauce.
Then some pepper. Make sure you get both sides with the worcestershire sauce, salt and pepper.
Then cover both sides with pineapple and onion slices. I used a large tupperwear container and marinated it overnight in the fridge.
The next day put the pork, onions and pineapple into a crock pot. Make sure there is some pineapple and onion slices underneath the pork as well as on top.
Cover and turn onto low. Let that cook for about 8hrs.
I decided to make some garnish or salsa to go with these tacos. I started off with some cilantro.
I combined the cilantro and jalapeño with some diced pineapple and lime juice.
Add a dash of cumin and mix all together.
Super fresh and delicious pineapple and cilantro salsa.
Lomax came over early so she got put on avocado slicing duty. She’s actually very talented at this! May have to have her do a guest post on avocado slicing because whenever I try to slice avocados, I wind up with avocado mush.
I heated up some corn tortillas on the stove.
I prefer corn tortillas with pork.
Back to the slow cooker… 8hrs later you’ll have a deliciously tender piece of meat.
It should literally pull apart with a fork.
Garnish with pineapple cilantro salsa, avocado and crumbled cotija cheese.
What are your favorite kind of tacos?
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