Slow Cooker Pulled Pork Tacos

 

This recipe is perfect for those early back-to-school days when you’re caught up in the hustle and bustle of fall, but it’s still too hot outside to heat up the kitchen. Pork shoulder gets tossed in a mix of rich spices and then cooks gently in a slow-cooker, which means no oven or stove-top required. Cola is used as the braising liquid, both tenderizing the meat and adding flavor with the natural sugars. You only need 1½ cups for this recipe, so seek out Mexican cola if you can find it. We’re using the pulled pork in tacos here, but you could also toss it with BBQ sauce and pile on toasted buns or use it as a filling for enchiladas.

 
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Serves 4

Pork

  • 1 Tablespoon kosher salt

  • 1 Tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • ½ teaspoon cayenne pepper

  • ½ teaspoon ground cinnamon

  • 3 pounds boneless pork shoulder or pork butt, fat cap removed and meat cut into 3-inch chunks
    (you can ask your butcher to do this for you)

  • 1½ cups cola (about one 16-ounce can), preferably Mexican Coca Cola if you can find it

  • 5 garlic cloves, smashed and peeled

Tacos

  • 1 small red onion, thinly sliced

  • ½ cup fresh lime juice, plus wedges for serving

  • 2 teaspoons granulated sugar

  • 1 teaspoon kosher salt

  • Warm small corn tortillas, thinly sliced radishes, chopped avocado, small sprigs of fresh cilantro,

    crumbled cotija cheese, salsa and hot sauce, for serving

1. Make the pork In a small bowl, combine the salt, chili powder, cumin, oregano, cayenne and cinnamon. Rub the mixture all over the pork. Set the pork in the slow cooker. Add the cola and garlic. Cook on LOW for 5 to 6 hours, or until the meat is very tender. Use tongs to transfer the meat and tender garlic cloves to a bowl. Shred with a fork and toss the meat with some of the braising juices.

2. Meanwhile, prepare the tacos Once the meat goes in the slow cooker, pickle the red onions. In a medium bowl, toss the sliced onion with the lime juice, sugar and salt. Refrigerate until ready to serve, stirring occasionally.

3. Serve the shredded pork in warm corn tortillas, letting guests top their own tacos with the pickled red onions, radishes, avocado, cilantro, cotija, salsa and hot sauce.

MAKE AHEAD The shredded pork can be refrigerated overnight. Reheat gently before serving.