Sunday, December 5, 2010

Slow Cooker Pork Tacos

Today, I made slow cooked pork tacos for dinner. It's now been almost two months since I bought my slow cooker, and sadly, this is only the third time that I've used it. The concept of using a slow cooker is a bit strange to me still, especially since I had to start making dinner at noon today! It was totally worth it though and actually, this dinner was fairly easy to make, despite the long cooking time. The tacos turned out really well, and the pork was tender and didn't dry out. Two thumbs up for these (another hit from Serious Eats), and now I have another reason to use my slow cooker!

Slow Cooker Pork Tacos
From Serious Eats

3 tablespoons packed brown sugar
1 tablespoon ground coriander
1/3 cup cider vinegar
Kosher salt
1 pound pork butt (we used pork rib roast)
1 carrot
2 cloves garlic, peeled
1 medium onion, quartered
3 tablespoons bottled or homemade barbecue sauce
1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce (we used Chipotle sauce only)
1/4 medium red cabbage, thinly sliced
1 tablespoon sugar
1 tablespoon juice from 1 lime
1 teaspoon white wine vinegar (or use more cider vinegar)
2 teaspoons vegetable or canola oil
4 flour tortillas
1 avocado, cubed

1. Mix together brown sugar, ground coriander, vinegar and 1 ½ tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.

2. Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour ½ cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add ½ teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.

3. Meanwhile, combine 1 teaspoon salt, sugar, 1 tablespoon lime juice, and oil in large bowl. Julienne or shred remaining half of the carrot on large holes of box grater, and toss with cabbage to combine. Allow to sit for at least one hour. Season to taste with more salt, sugar, or vinegar.

4. Serve pork, cabbage, and diced avocado with warm flour tortillas, passing extra lime wedges tableside.

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