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Crockpot Pork Tacos
Anthony

Crockpot Pork Tacos and Homemade Hot Sauce

Slow cooked pork shoulder makes for some easy weeknight tacos. There’s a thousand ingredients you could smother over crockpot pork but we’re only using a handful to braise the pork and render in to a homemade hot sauce.
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Prep Time 1 hour
Total Time 7 hours
Course: Dinner, Lunch
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 lb pork shoulder
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 lb. roma tomatoes
  • 2 large red peppers roasted
  • 3 habanero chilis or 5-6 jalapeños 
  • 3 rehydrated ancho chili peppers
  • 1/2 cup reserved chili water
  • 1 cup water
  • Salt
  • 2 tsp Apple Cider or White Vinegar

Method
 

  1. Cut pork should into large chunks and salt well. Brown on all sides in a large skillet over medium high heat. Transfer to slow cooker.
  2. Sauté the onions and garlic with a pinch of salt over medium high heat until edges are brown. Set aside.
  3. Rehydrate 3 ancho chilis in boiling water for 10 minutes. Remove from hot water and set aside to cool. 
  4. Once cool to work with, remove stem and seeds and roughly chop.
  5. Chop up tomatoes, roasted peppers, habaneros and add to a blender with onions, garlic, ancho chilis, water and reserved ancho chili water. Blend until smooth.
  6. Add enough sauce to the slow cooker to cover the pork. 
  7. Heat on low for 6 hours.
  8. Transfer the pork to a serving platter reserving as much of the sauce in the slow cooker. Shred the pork and add 1/2 to 1 cup of sauce. 
  9. Transfer the remaining sauce to a medium sauce pan. Add 2 teaspoons apple cider vinegar. 
  10. Simmer to reduce until thickened. Taste for salt. 
  11. Assemble corn tacos with pork, cilantro, white onion, pineapple and finish with hot sauce.

Notes

Alternatively, prepare pinto beans and yellow rice and add to a large flour tortilla. Add pork and chopped white onion. Fold in to a burrito. Smother burrito in sauce and garnish with cilantro.