No time to prepare a roast in the oven for pulled pork? Let your slow-cooker do the work overnight or while you are at work. The fork-tender pork is slowly cooked with traditional Mexican spices and a shot of pale ale. Fill warm corn tortillas with some pulled pork and top it with quick homemade Pico de Gallo.
RecipeSavants.comNo time to prepare a roast in the oven for pulled pork? Let your slow-cooker do the work overnight or while you are at work. The fork-tender pork is slowly cooked with traditional Mexican spices and a shot of pale ale. Fill warm corn tortillas with some pulled pork and top it with quick homemade Pico de Gallo.Smart Recipes, Mexican Recipes, Pork Recipes, RecipesPorkMexicanSlow Cooker Pork TacosPT8H15MServes 4
Ingredients:
1 Medium Orange0.66 Tablespoon Apple Cider Vinegar0.25 Cup Achiote Paste1 Tablespoon Onion Powder1 Tablespoon Garlic Powder0.5 Tablespoon Salt & Freshly Ground Black Pepper2 Pounds Pork Shoulder Roast1 Cup Pale Ale Beer1 Cup Pico De Gallo2 Tablespoons Fresh Cilantro LeavesIn a slow cooker, combine orange juice & zest, apple cider vinegar, achiote paste, onion powder, garlic powder, salt & pepper and stir to combine. Add pork roast and coat with mixture evenly. Pour the beer over the roast and cook on low and cook until fork-tender, about 8 hours.Transfer roast to a large cutting board. With two forks, shred meat into bite-sized pieces, discarding any fat. Return the shredded meat to the slow cooker and stir to coat the meat evenly. Skim away any fat that settles on top of the cooking liquid. Meanwhile, wrap tortillas in a layer of damp paper towels and microwave until warm, about 30 seconds.To assemble tacos, place pork mixture in warmed tortillas and top with Pico de Gallo & cilantro.
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