Slow Cooked Pork For Tacos
Serves: 5-6
  • 2-3 pounds boneless pork shoulder
  • 3 Tablespoons vegetable oil
  • 1 cup chopped onion
  • 3 cloves garlic, peeled and slightly crushed
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano leaves
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 can (15 ounces) diced tomatoes
  • 1 teaspoon salt
  1. Heat vegetable oil in heavy bottomed skillet over medium high heat; add pork and cook without turning until browned and seared, about 2 minutes. Turn and repeat process. Transfer pork to a slow-cooker (see note below). In the same pan used for browning the pork, turn heat down to medium; add onion and garlic and cook and stir until softened and lightly browned. Add chili powder, cumin and oregano; cook and stir 1 minute. Add chicken broth; bring to a simmer then remove from heat.
  2. Add chicken broth mixture to the pork, along with bay leaf, tomatoes and salt.
  3. Cover slow cooker; cook on low setting until pork is cooked through (internal temperature 150 degrees F.) and very tender, about 6-8 hours.
  4. Remove pork from slow cooker; allow sitting at room temperature until cool enough to handle then shred or slice into thin pieces.
  5. Note: If you do not have a slow cooker, you can prepare the pork using an oven-proof medium size casserole dish or roasting pan with a lid. Follow the recipe above, but use 2 cups of chicken broth instead of 1 cup (liquid should come to about ¾-inch up side of pork). Cook, covered, in a 325 degrees F. oven until pork is cooked through (internal temperature of 150 F.) and tender, about 2-1/2 to 3 hours, adding additional chicken broth or water if necessary.
Recipe by A Year at the Table at