Chipotle Pork Tacos
Melt in your mouth, bursting with flavor pulled pork tacos!
Servings 4 people
Calories 408kcal
Equipment
- Crock pot or slow cooker
- dutch oven
Ingredients
- 2 lbs boneless pork shoulder fat trimmed
- 2 tbsp vegetable oil
- 1 orange cut in wedges
- 1 cup sliced onion
- 2 cloves minced garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 12 oz bottle of dark lager beer OR 1 ½ cups of low sodium beef broth
- ¾ cup orange juice
- 1 can chipotle peppers in adobo sauce optional
- corn tortillas or whole wheat tortillas
- crumbled feta cheese for topping
Instructions
- IF COOKING IN OVEN:First, preheat oven to 325 °F. Season meat with kosher salt. Add 1 tbsp. of oil to a dutch oven and heat over medium-high heat.
- Chop up pork into batches and add pork to the dutch oven in small batches at a time. Cook 3 to 5 minutes each or until deep brown. Transfer to a plate after cooked.
- Reduce heat to medium and add 1 tbsp. of oil. Place orange wedges cut sides down in pot; cook 2 minutes each side until deep brown. Remove from pot; set aside.
- Add onion to pot. Cook 3 minutes or until lightly browned. Stir in garlic, cumin, and oregano; cook 1 minute.
- Add beer (or broth), orange juice, and chipotle peppers. Bring to a simmer, scraping pan bottom. Return meat and juice to pot; return to a simmer.
- Cover, braise in oven 2 to 2½ hours or until meat is fork-tender.
- Shred meat in pot with two forks. If there's too much liquid, simmer over medium heat to reduce and thicken slightly. Serve in double tortillas topped with cheese.
- IF COOKING IN CROCK POT:Turn crockpot on and set to either high for 4 hours or low for 8 hours. Pour 1 tbsp. of olive oil in to prevent sticking. Add the pork and top with all the other ingredients minus the cheese and tortillas.
- Set it and forget it! Using a fork peel off the fat and throw it away. Take 2 forks and shred the pork into pieces.
- Serve on doubled tortillas topped with cheese.
Nutrition
Calories: 408kcal