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Crock Pot Pulled Pork Tacos And Then Some

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Ingredients

Adjust Servings:
2 1/2 - 4 lbs boneless pork shoulder
1 tablespoon brown sugar
2 tablespoons cajun seasoning
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon fresh ground black pepper
1 tablespoon chili powder
1/2 tablespoon mesquite powder

Nutritional information

1619.1
Calories
1211 g
Calories From Fat
134.6 g
Total Fat
32.7 g
Saturated Fat
216.4 mg
Cholesterol
2037.7 mg
Sodium
52.6 g
Carbs
11.7 g
Dietary Fiber
19.6 g
Sugars
53.9 g
Protein
781 g
Serving Size

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Crock Pot Pulled Pork Tacos And Then Some

Features:
    Cuisine:

    With the leftovers from the pulled pork recipe below, we have a made sandwiches, b combined some with BBQ sauce and c ate it straight from the bowl in the fridge all sheer bliss. Today when I spied the last of our supply, I was inspired to make tacos with all my favorite toppings and here they are. You will have leftover pulled pork and be darned thankful for it! Time estimate does not include overnight marinating.

    • 820 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Crock Pot Pulled Pork Tacos and then Some, With the leftovers from the pulled pork recipe below, we have a made sandwiches, b combined some with BBQ sauce and c ate it straight from the bowl in the fridge all sheer bliss. Today when I spied the last of our supply, I was inspired to make tacos with all my favorite toppings and here they are. You will have leftover pulled pork and be darned thankful for it! Time estimate does not include overnight marinating., OMG, I’ll never use another recipe for this. It’s perfect and the flavors blend so well, not to sweet or spicy, just right and so easy with the crockpot. We doubled the meat so we could have left overs but left the liquid in the crockpot the same and glad we did, I’m sharing this recipe with everyone, it’s soooo good.


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    Steps

    1
    Done

    Making the Pork: Combine Brown Sugar Through Mesquite Powder. Spread Over Entire Roast. Refrigerate Roast in a Ziploc Bag For Up to 24 Hours.

    2
    Done

    Place Apple Juice and Vinegar in a Crock Pot and Add the Spiced Shoulder Being Careful not to Lose the Rub. Cook on High For Two Hours, Then Reduce to Low For 10 More Hours.

    3
    Done

    Remove the Roast and Let Rest For 30 Minutes.

    4
    Done

    Pull Roast Apart With Two Forks.

    5
    Done

    Making the Tacos: Heat Oil in Small Fry Pan on Medium-High Until Hot. Fry Tortillas For About 30 Seconds on Each Side So They're Starting to Turn Crispy but Are Still Quite Pliable. Drain on Paper Towels or Paper Bag.

    6
    Done

    Spread Sour Cream Down the Center of Each Tortilla Along With Slices of Avocado and Some Cilantro.

    7
    Done

    Divide the Pork Equally and Top Each Taco With a Portion. Finish With Mild Green Taco Sauce to Taste and the Optional Onions and/or Cheese.

    8
    Done

    Fold Taco in Half and Meditate While You Lose Yourself in Culinary Heaven!

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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