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Pulled Pork Tacos
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup barbecue sauce
- 2 tbsp brown sugar
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 small flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Place the pork shoulder in a slow cooker and top with chopped onion and minced garlic.
- In a bowl, mix together chicken broth, barbecue sauce, brown sugar, chili powder, cumin, paprika, salt, and black pepper. Pour over the pork shoulder.
- Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork.
- Remove the pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir to coat with the sauce.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing a spoonful of pulled pork onto each tortilla, then topping with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
- Serve immediately and enjoy!
Pulled pork tacos have a rich history rooted in the southern United States, particularly in regions like Texas and the Carolinas. This beloved dish is a fusion of traditional Mexican flavors and slow-cooked, tender pulled pork. Renowned chefs like Aaron Franklin of Franklin Barbecue in Austin, Texas, have elevated the art of smoking and seasoning pork to perfection, inspiring countless variations of this dish. The key to a mouthwatering pulled pork taco lies in the succulent, well-seasoned pork, paired with fresh, zesty toppings like pickled onions, cilantro, and a squeeze of lime. For an alternative method, consider slow-cooking the pork in a tangy barbecue sauce for a sweet and savory twist. Today, some of the best versions of this dish can be found in authentic Tex-Mex restaurants across the southern United States.
380 min
6
450 calories
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