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pork shoulder salt pepper vegetable oil onions garlic chili powder chicken frozen corn salsa tomato paste fresh cilantro taco iceberg lettuce tomatoes Cheddar cheese light sour cream
Viewed: 49 - Published at: 6 years agoIngredients
- 3 1/2 lbs boneless pork shoulder (can be reduced to 3 lbs)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 6 garlic cloves, minced
- 1 tablespoon chili powder
- 1 cup chicken stock (recommend 1/2 cup instead)
- 1 cup frozen corn
- 1 cup salsa
- 2 tablespoons tomato paste
- 1/4 cup fresh cilantro, finely chopped
- 18 taco shells
- Garnishes
- 2 cups iceberg lettuce, chopped
- 1 cup tomatoes, diced
- 1 1/2 cups cheddar cheese, shredded
- 1 cup light sour cream
Method
- Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
- Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.
- Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.
- If you do not have time, you could omit step 1-3 and just add everything to the cooker as it is. I think that step 1-3 does add flavour, though.
- Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.
- Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander.
- Serve in bowl along with basket of taco shells for everyone to spoon mixture into.
- Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.
