Ingredients
Scale
- 2 tablespoons vegetable oil
- 4 pounds pork shoulder
- 3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)
- 2 cups low sodium beef broth
- 1 small yellow onion, diced
- 6 garlic cloves, minced
- 4 chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cayenne
- Corn tortilla shells for serving
- Cotija cheese for serving
- Pickled red onions for serving
- Cilantro for serving
Instructions
- Heat vegetable oil in a Dutch oven and brown the pork shoulder on all sides for about 5 minutes.
- Add beef broth, onion, garlic, chipotle peppers, lime juice, chili powder, brown sugar, cumin, paprika, oregano, and cayenne to slow cooker.
- Place the browned pork in the slow cooker, cover, and cook on low for 8 to 10 hours.
- Shred the pork with two forks, mixing with remaining juices.
- Assemble tacos with shredded pork, pickled red onions, cotija cheese, and cilantro.
Notes
Ensure the pork is well-browned before adding it to the slow cooker for enhanced flavor.
Adjust chipotle peppers and cayenne for desired spice level.
Let the pork sit in the cooking juices for a few minutes before serving for added richness.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 80