Slow Cooker Pulled Pork Tacos
with onions / avocados / romaine salad

Name: Slow Cooker Pulled Pork Tacos
Cook time: 460 min
Total time: 460 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, diced; 1/2 Tomatoes, medium, diced; 1/2 Limes, wedges; 1 Avocados, sliced; 8 Tortillas, taco-sized corn or flour; 1/2 cup Sour cream (sub plain or Greek yogurt); 2 hearts Lettuce, romaine, chopped (sub iceberg); 1/2 Tomatoes, medium, diced; 2 tsp Mustard, Dijon; 2 tsp Vinegar, red or white wine; 2 Tbsp Oil, cooking; 1 tsp Chili powder; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Coriander, ground; 2 tsp Salt; 1/2 tsp Black pepper; 3 lbs Pork shoulder, boneless (sub boneless pork loin); 1/2 cup Stock, any type

Active: 40 min Total: 7 hr 40 min

Original GF Paleo Vegetarian

Pulled pork is inexpensive and easy to make. Even better - it's versatile and can be used in a variety of dishes. This time we're using it for classic soft tacos filled with tomatoes and creamy avocados.
Smarts: This recipe makes enough pulled pork to use leftovers for Thursday's pulled pork sandwiches.

Dependency

Leftover Pulled Pork Sandwiches

Ingredients

Metric

Servings:

Pulled Pork Tacos:

Onions, medium and red - 1/2 , diced
Tomatoes, medium - 1/2 , diced
Limes - 1/2 , wedges
Avocados - 1 , sliced
Tortillas, taco-sized corn or flour - 8
Sour cream - 1/2 cup (sub plain or Greek yogurt)

Romaine Salad:

Lettuce, romaine - 2 hearts , chopped (sub iceberg)
Tomatoes, medium - 1/2 , diced
Mustard, Dijon - 2 tsp
Vinegar, red or white wine - 2 tsp
Oil, cooking - 2 Tbsp

Slow Cooker Pulled Pork (enough for 2 nights):

Chili powder - 1 tsp
Cumin - 1 tsp
Paprika - 1 tsp
Coriander, ground - 1 tsp
Salt - 2 tsp
Black pepper - 1/2 tsp
Pork shoulder, boneless - 3 lbs (sub boneless pork loin)
Stock, any type - 1/2 cup

Prep

Make spice mix - Combine chili powder, cumin, paprika, ground coriander, salt, and black pepper. (Can be done up to 5 days ahead)
Slow-cook pork - This makes enough for 2 nights. Place pork and stock into the bowl of a slow cooker. Rub pork on top and sides with spice mix. Cook pork on low for 7 to 8 hours or high for 5 to 6 hours. (Can be done up to 2 days ahead)
Lettuce - Chop lettuce. (Can be done up to 2 days ahead)
Onions / Tomatoes (for tacos and salad) / Limes / Avocados - Prep as directed. Store tomatoes for salad in one container. Place onions, tomatoes for tacos, lime wedges, and avocados each into their own bowl so that everyone can customize their tacos.

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Make

In a large bowl, whisk together mustard and vinegar. Add oil while whisking. Top with lettuce and tomatoes (portion for salad).
When pork is finished cooking, transfer it to a cutting board and shred with two forks (or with a fork and a knife). Reserve half the shredded pork for Thursday.
Heat tortillas according to package directions.
Set out tortillas, shredded pork, onions, tomatoes (for tacos), lime wedges, avocados, and sour cream and let everyone assemble their tacos at the table.
Toss salad and season with some salt and pepper. Serve tacos with salad on the side. Enjoy!

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