I don’t understand why the slow cooker is used so often in the winter, then stored in the warmer months. To me, that’s the opposite way it should be used. Who wants to turn on the oven in the middle of heat wave? Surely using the slow cooker is much cooler.
To test this theory and to get ready for Cinco de Mayo, I made this pork in the slow cooker. And then turned it into tacos.
Here’s what to do.
Get a pork shoulder.
Here’s a good place to talk about how to revive dried chunks of brown sugar. If you store the sugar with a slice of apple, the sugar will stay moist. If you don’t remember to do that, microwaving the sugar for 30 seconds will revive it enough to use it right away.
Sugar revived and mixed with tomato sauce, chili powder, ground coriander and cumin.
and lots of chopped garlic too.
Onions and garlic are added to the slow cooker after the pork shoulder.
After 5 hours, the pork looks like this. Already falling apart.
Shredded pork, ready for tacos.
While the pork is cooking, all the taco toppings were readied.
Queso fresco, a Mexican cheese.
Small slices of red onions.
Sparing no expense: slices of limes.
Get ready to build your own taco.
Slow cooker shredded pork loaded into a corn tortilla, topped with everything. No sweat.
¡Feliz Cinco de Mayo!
Slow Cooker Shredded Pork
1 (15-ounce) can tomato sauce
3 tablespoons chili powder
3 tablespoons light brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 (3-pound) pork shoulder (or butt), trimmed of excess fat
Kosher salt and freshly cracked black pepper
5 cloves garlic, minced or grated
2 yellow onions, diced
1/4 cup fresh lime juice
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.
Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.
Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.