Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes a

Name: Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion, roughly chopped; 2 garlic cloves, crushed; 1 (15-ounce) can fire roasted tomatoes; 1 to 2 chipotle peppers, roughly chopped; 2 tablespoons Worcestershire sauce; 1/4 cup chopped cilantro leaves; 4 to 5 pound pork shoulder; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup white vinegar; 2 tablespoons sugar; Pinch red pepper flakes; 1 teaspoon kosher salt; 1 red onion, thinly sliced; 1 teaspoon dried oregano; 24 corn tortillas; 1 small green cabbage, shredded; 2 avocados, peeled and thinly sliced; Pickled red onions; 1 (16-ounce) container sour cream; Chopped cilantro leaves, for garnish

Servings: persons

1 yellow onion, roughly chopped
2 garlic cloves, crushed
1 (15-ounce) can fire roasted tomatoes
1 to 2 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
1/4 cup chopped cilantro leaves
4 to 5 pound pork shoulder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons sugar
Pinch red pepper flakes
1 teaspoon kosher salt
1 red onion, thinly sliced
1 teaspoon dried oregano
24 corn tortillas
1 small green cabbage, shredded
2 avocados, peeled and thinly sliced
Pickled red onions
1 (16-ounce) container sour cream
Chopped cilantro leaves, for garnish

1
To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro.
2
Add pork and season with salt and pepper.
3
Cover and slow cook on high for 4 to 6 hours until tender.
4
In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves.
5
Remove from heat and add onions and dried oregano.
6
When mixture is cool pour into a quart container.
7
You may need to add a bit of water just to cover.
8
(Keep at room temperature for about 6 hours then place in the refrigerator.
9
Remove pork from slow cooker and shred using 2 forks.
10
Toss with 1/2 cup of the liquid from the slow cooker.
11
To serve place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro.
12
Repeat with remaining ingredients.

960

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 yellow onion, roughly chopped, 2 garlic cloves, crushed, 1 (15-ounce) can fire roasted tomatoes, 1 to 2 chipotle peppers, roughly chopped, and more.

Yes, Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions