Tender, juicy pulled pork tacos that are just bursting with flavor. These tacos are made with sweet and spicy pulled pork and crisp, sweetened tropical slaw.
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It’s taco time! Oh wait, today is not Tuesday. Then again, I don’t believe we need a specific day to enjoy some awesome tacos!
I’ve noticed that even though pork is the most popular meat in the world, I don’t prepare much of it at home. The main reason why I side-step pork in the grocery store is because most pork cuts cant be quite tough and I am just for a fan of chops. Pork tenderloin was literally the only pork product I’ve used until just a few years ago.
Because of my husband’s love for pulled meats, I started experimenting with the tastiest ways to prepare pulled pork. I’ve gotten the seasonings down pretty well and I have a few varieties of seasoning based on what I want to do with prepared pulled pork. Even though I have the seasoning down, choosing a cut still seems to be based on luck for me. One day I’d get a nice pork shoulder with a lot of meat and just enough fat and then, there are times when the cut is so fatty, I stand there forever picking all the fat out from cooked pieces of pork.
Yes, I’m one of those people who picks out all the fat. I can’t stand biting into something and tasting a chunk of fat. I even cut off all the fat from chicken breast.
When preparing pulled pork, it’s actually the most tedious part for me to pick out all the fat. Even thought it’s tedious I don’t mind at all because I know that there will be no fatty chunks in my pulled pork and I’ll take extra care to pick out the bones at the same time. When it comes to pulled pork, you have to carefully go through the meat and try to pick out all the tiny bones. After I’ve picked out all the bones and fat from pulled pork, all that is left is a delicious, tender, juicy meat.
Speaking of “juicy,” MAKE SURE TO SAVE THE EXTRA JUICE FROM COOKING PORK. I get a good two cups from preparing the pork but you can always intentionally make more. This leftover juice from preparing the pork has an amazing flavor in it. I use it to stew potatoes, make gravy, sauces, or to make soup. Stewing some red potatoes in this pork broth is the most comforting and the best tasting potatoes you will try. Trust me!
- 4-5 lb pork shoulder
- 1 medium yellow onion
- 5 large garlic cloves
- 1 cup of chicken stock
- ⅓ cup brown sugar
- 3 tsp chipotle chili powder
- 2 tsp cumin
- Juice from 1 lime
- About 1 tsp of salt (you can add more after pork is cooked)
- Tropical Slaw recipe is HERE
- Soft taco shells
- Extra cashews - optional
- Slice onion and spread it in the bottom of the slow cooker. Smash and chop garlic cloves and spread it in the bottom of the slow cooker as well.
- Place pork shoulder over garlic and onions.
- Mix brown sugar, chili powder, cumin, and salt together. Rub pork with this mixture all over the top and the sides.
- Pour chicken stock around pork shoulder.
- Squeeze the lime juice around the meat and over it.
- Cover and cook on low for 8-10 hours.
- Once the pork is cooked, take out the large bones and the fat cap.
- Scoop out excess broth and set it aside. (You can keep it in a glass jar and use it in stewing potatoes, soup, gravy, or sauce.) Leave a little bit of broth with pork to keep it moist.
- Start pulling apart all the meat, feeling around for small bones. I like to take out all the fat while pulling the pork too but you can choose to leave it in or take it out as well.
- Once all the meat is pulled, mix it and taste to see if you need to find a little more salt or chili powder.
- For tacos:
- Add about ⅓ cup of pulled pork to taco shells and top it off with Tropical Slaw and some cashews.
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