15 Slow Cooker Recipes for the Week

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Mexican Pulled Pork Tacos (via Family Tacos)

Makes: 8 servings

Prep: 10 minutes

Slow Cook: 5.5 hours on HIGH

Ingredients

1 medium onion, coarsely chopped

1 -3 ½ pound boneless pork shoulder roast or picnic roast

1 medium sweet red pepper, cut into ¼-inch squares

1 medium green pepper, cut into ¼-inch squares

1 – 14 ½ oz can jalapeño flavored diced tomatoes

2 teaspoons ground cumin

5 ½ teaspoons garlic salt

5 ½ teaspoons dried oregano

½ teaspoon cayenne red pepper

1 – 4oz jar diced green chiles, drained

1 – 11oz can corn kernels, drained

3 tablespoons tomato paste

16 – 6 inch corn tortillas, warmed according to package directions

½ cup fresh cilantro leaves, rinsed and patted dry for garnish (optional)

Sour cream (optional)

Directions

1. Layer chopped onion, pork roast and sweet peppers in slow cooker.

2. In medium-sized bowl, stir tomatoes, cumin, garlic salt, oregano and cayenne pepper, then pour evenly over the mixture in the slow cooker. Add chiles and corn.

3. Cover slow cooker. Cook on HIGH for 5 hours. Place pork roast on cutting board and cover with foil.

4. Remove 1 ½ cups of liquid from the pot and discard. Stir in tomato paste. Cover and cook for an additional 30 minutes.

5. Cut the pork roast into slices, then shred using two forks. Put shredded pork in slow cooker. Stir and heat through.

6. To serve, divide the mixture evenly among the tortillas, then garnish with cilantro and sour cream, if desired.

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