Slow Cooker Recipes: Cook Low And Slow With These Pork Shoulder Tacos!

Fancy cooking techniques and well-honed culinary skills are great, but you can still make some of the most delicious (and economical) meals with nothing but a skillet and a crock-pot. Here is one of my favorite slow-cooker recipes: pork shoulder tacos. Make some authentic Mexican food right in your own home with this cheap, easy, and unbelievably delicious recipe!


First, you'll need to pick your meat. If you're looking to feed 4 people and want to have some leftovers, you'll want to get a 4-5 pound hunk of pork. You've got to account for the weight of the bone!

The best cut of pork to use for tacos is the shoulder. It has tons of flavor, is incredibly tender and juicy when slow-cooked, and usually costs no more than 2-3 dollars per pound! Pick your meet, and then pick up these other important ingredients.

1 large can tomato sauce (plain, not Italian)
chili powder
kosher salt
black pepper
canola oil

Prepping Your Pork

Begin by scoring the large layer of fat on the back on the pork shoulder. If you don't know, scoring is simply cutting a cross-hatch pattern in the fat without cutting into the actual meat. Generously salt and pepper this layer of fat, and lay the whole thing down into a hot cast-iron pan with some canola oil.

Once the fat has crisped up nicely, place the pork shoulder into your crock-pot along with any fat drippings from the pan. Then, make a sauce by combining the tomato sauce with 2-3 tablespoons each of cumin and chili powder. Pour this mixture over the pork, and add enough water to bring the liquid level to about 3 inches.

Now all you have to do is turn the slow-cooker to low and wait 6-8 hours or until the meat is falling off the bone. Remove the bone, shred the meat, and serve with tortillas, cheese, salsa verde and sour cream - delicious!

Five Minutes To Extra Flavor

If you really want to kick the flavor up a notch, take a few extra minutes to make some "gravy" with the drippings from the crock pot. When you remove the meat, pour the excess liquid into a bowl through a strainer. Put that liquid into a pot on the stove, and gently boil it until the liquid volume has reduced by roughly half. Add a few tablespoons of flour to thicken it up, and you've got the best taco sauce possible!

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