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Entrees - Maindishes
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None
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| Servings |
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6
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| Preptime |
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15 minutes
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Ingredients |
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2 cups salsa
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2 tablespoons chili powder
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2 tablespoons dried oregano
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2 tablespoons unsweetened cocoa powder
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kosher salt
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1 2 1/2 pound boneless pork butt or shoulder, trimmed of excess fat
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18 corn tortillas
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1/2 cup fresh cilantro sprigs
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1/4 cup sour cream
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Instructions |
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In a 4- to - 6 quart slow cooker, combine the salsa, chili powder,
oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to
coat.
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Cook, covered, until the meat is tender and pulls apart easily, on
high for 4 to 5 hours or on low for 7 to 8 hours.
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Twenty minutes before serving, heat oven to 350 degrees. Stack
the tortillas, wrap them in foil, and bake until warm, about 15
minutes.
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Meanwhile, using 2 forks, shred the pork and stir into the cooking
liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra
salsa.
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Originally Submitted
1/25/2009
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0 Out of 5 from
0 reviews
You can add this pulled-pork tacos recipe to your own private DesktopCookbook.
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