Our Recipes

Chipotle Pulled Pork Tacos

  • Yield: 12 Servings
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 20 minutes


24 Frescados Yellow Corn Tortillas, warmed

4 tsp chili powder

1 tsp salt

1 pork shoulder or butt roast (3 1/2 to 4 lb)

1 cup tomato sauce

1/4 cup lightly packed brown sugar

1 onion, finely chopped

1 chipotle in adobo sauce, chopped

3 cloves garlic, minced

3 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

1 ripe avocado, halved, pitted, peeled and chopped

1/3 cup fresh cilantro leaves


Creamy Coleslaw:

3 tbsp mayonnaise

3 tbsp sour cream

3 tbsp cider vinegar

2 tsp Dijon mustard

2 tsp honey

2 cloves garlic, minced

3/4 tsp salt

6 cups shredded coleslaw mix


  1. Chipotle Pulled Pork Tacos: Stir together chili powder and salt. Rub all over pork and place in slow cooker. Stir together tomato sauce, brown sugar, onion, chipotle, garlic, vinegar and Worcestershire sauce; pour over pork. Cover and cook on Low for 6 to 8 hours or High for about 4 hours or until very tender.
  1. Remove pork from slow cooker; let stand for 15 minutes. Skim fat from cooking liquid. Shred pork with 2 forks and return to cooking liquid in slow cooker. Keep warm.
  1. Creamy Coleslaw: Whisk together mayonnaise, sour cream, vinegar, mustard, honey, garlic and salt. Toss with coleslaw mix until well coated.
  1. Assemble shredded pork, coleslaw, avocado and cilantro in warm tortillas.



  • Canned chipotle can be portioned into smaller airtight containers or freezer bags, then frozen for up to 1 month.
  • Coleslaw can be made up to 4 hours ahead and refrigerated in airtight container.