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Chipotle Pulled Pork Tacos

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

Ingredients

  • 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

Preperation

  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.

 

Tips:

  • 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.