Pulled Pork Tacos
Juicy pulled pork tacos piled with pickled red onions, avocado chunks, cheese, and fresh cilantro. Now that's what I call taco night!
Servings: 6 (with leftover pork)
- 4½ pounds pork shoulder
- 2 tablespoons paprika
- 1 teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 yellow onion diced
- 4 garlic cloves chopped
- 1 orange juiced
In a small bowl, mix the paprika, oregano, cumin, salt, and pepper together.
Place the diced onion, garlic and orange juice in your slow cooker.
Trim all excess fat from the pork shoulder, then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. Turn your slow cooker to low and cook for 8 hours.
Once your pork is fully cooked, remove it from the slow cooker to a plate or cutting board and use two forks to shred the pork.
Assemble your tacos by placing a portion of warmed pulled pork, a few slices of onion, cheese, and cilantro on top of each tortilla.
Calories: 547kcal | Carbohydrates: 48g | Protein: 43g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 138mg | Sodium: 824mg | Potassium: 1053mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1290IU | Vitamin C: 88.8mg | Calcium: 80mg | Iron: 3.9mg