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Slow Cooked Chipotle Pork Tacos

This past saturday was the last Duke basketball game of the season against our big rival UNC and so of course my first thought was about what food we should eat during the game. I also wanted something to amuse me since the game didn't start until 9 and I am a grandma. I did not think this through however, since this recipe takes very little time to prep - it just needs to do its thang on the stovetop or in the slow cooker.


Now I had to find something to do waiting not only for the game to start but also for this deliciousness to be ready to eat! We ended up watching Big Hero 6 which I would highly recommend if large marshmallowy robots fighting evil and making fart jokes is your idea of a great saturday night...umm i mean sunday night after you know partying all weekend.

Makes a pretty tasty open-faced sandy the next day too!



Slow Cooked Chipotle Pork Tacos

Serves:

serves 6-8

Ingredients

2 tbl oil

1 lb lean, boneless pork shoulder, cut into 1 1/2 inch cubes

4 oz chorizo sausage, raw or cooked

1 yellow onion, diced

3-4 cloves garlic, minced

1 cup white wine

1 28oz can crushed tomatoes

1-2 chipotle chiles en adobo, finely chopped and/or 1-2 tbl of just the adobo sauce

2 tbl dried oregano

salt and pepper

corn tortillas

queso fresco, cotija, or other fresh farmers cheese (such as feta)

avocado

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Preparation

Remove chorizo from its casing and slice, if it is already cooked, or break up into pieces, if still raw. Season pork shoulder with salt, heat oil in a large cast iron pot, and add both meats to the pot. Do not stir for a minute or two to allow the meat to brown properly - once it has, stir and let brown again.

Stir in onion and garlic, cook for a minute and then add the wine, scraping up all the tasty browned bits off the bottom.

If using a slow cooker: transfer everything from the pot to slow cooker and continue with instructions.

Add the tomatoes, chipotles (and or adobo sauce - depending on your heat tolerance) and oregano.

Bring to a boil, reduce to simmer, cover and cook for 2 1/2 - 3 hours in the pot or 5-6 hours in a slow cooker, until pork shreds easily with a fork. Season with salt and pepper.

Serve with warm tortillas, avocado and crumbled cheese.

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