DIY Pulled Pork Tacos
2 tsp salt
2 tsp brown sugar
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground pepper
1 tsp dried oregano
3 to 3 1/2 lb pork shoulder or butt roast, trimmed
1/4 cup low sodium beef broth
1/4 cup tomato sauce
1 chipotle pepper in canned adobo sauce, chopped
1 tbsp canned adobo sauce
DIY Pulled Pork Tacos:
16 corn tortillas, warmed
1/2 cup prepared tomato salsa or salsa verde
1 ripe avocado, diced
1/2 cup finely chopped red onion
1/2 cup sour cream
1/2 cup fresh cilantro leaves (optional)
Stir together salt, sugar, cumin, garlic, onion powder, pepper and oregano; rub all over pork. Place in Crock-Pot® 4-Quart Slow Cooker. Stir together broth, tomato sauce, chipotle and adobo sauce until combined; pour over pork.
Cover and cook on LOW for 6 hours or until very tender. Remove from slow cooker; let rest for 15 minutes. Skim fat from cooking liquid. Shred pork with 2 forks and return to cooking liquid; keep warm.
DIY Pulled Pork Tacos: Place 1/2 cup shredded pork onto each tortilla. Top with salsa, avocado, red onion, sour cream and cilantro (if using).
Tip: Top with your favorite taco condiments; try shredded lettuce or red cabbage, fresh or pickled jalapenos and shredded Monterey Jack or crumbled feta cheese.