The Pioneer Woman Tasty Kitchen
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Chipotle Pulled Pork Tacos

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Level: Easy

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Description

Got this recipe from my friend Anne, and it’s delicious! In addition, it’s also simple and easy … because it’s made in a slow cooker!

Ingredients

  • 1 whole Boneless Pork Shoulder
  • 1 whole Medium Onion, Chopped
  • 5 cloves Garlic, Smashed
  • 7 ounces, weight Can Chipotle Peppers, In Adobo Sauce
  • 1 Tablespoon Olive Oil
  • 6 dashes Salt
  • 6 dashes Pepper
  • 1 package (5g Packet) Sazon (optional)
  • 2 cups Water
  • 1 package Flour Or Corn Tortillas

Preparation

First of all, your pork should come all tied up. That’s ok, resist the urge to untie it :-). Set a frying pan on the burner and heat it up, dry. Meanwhile, pat your roast dry with paper towels. Then, rub it with oil, salt, and pepper. When your pan is really hot, slap that pork in your hot pan to sear. While that is getting a good crust on it, chop up your onions and garlic. Flip over the pork to sear the other side.

Once the pork has a nice crust on both sides, stick it in your crock pot. My crock is not too big, so I had to smash it down a little. I still felt pretty good about it. Add your onion and garlic to the pan the pork was in. Cook until fragrant and soft. Then, throw them in the crock too.

Throw in your chipotle chilies (hmmm, spell check would like me to change “chipotle” to “Chippendale” … I will contemplate that). If you like things hot, add the whole can. If you like things milder, add only half the can. Pour in your water; you just need enough to come up to half of your crock pot. Add your packet of Sazon (if using).

Put on your lid, and cook on low for 5-6 hours. Remove the roast from the crock and cut off the string. Shred. Use as filling for tacos. We use small flour tortillas and serve with: lime, black beans, sour cream, shredded cabbage, and Tapatio sauce.

6 Comments

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ktmanning82 on 11.10.2010

I printed out this recipe at work and forgot to grab it from the printer. Therefore there were definitely some changes!

I had a boneless pork loin instead of a shoulder and in my crockpot I put a whole 13 oz. can of chipotles in adobo, a small can of green chilis, and a can of diced tomatoes with green chilis. I sliced a whole onion and I actually slivered the garlic and stuffed it into knife slits I made in the pork. I sprinkled salt, pepper and chili powder on all sides of the pork. I also squeezed juice from a whole lime all over the top.

I am very concerned that this is going to be REALLY weird because I used so much adobo. It is cooking as we speak and I hope to come home to a tasty taco night. Any thoughts on the changes I made?

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VanessitaS on 5.19.2010

This sounds amazing!! I definitely plan on making this soon! And Sazon is a staple in my kitchen!

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ferociousfluffy on 5.7.2010

Oh, and tapatio is hot sauce, it comes in a bottle kind of like tabasco. It should be found in your salsa/Hispanic foods section.

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ferociousfluffy on 2.20.2010

Hi ladies thanks for reviewing my recipe! Sazon is a seasoning that can usually be found in the “mexican” section (or hispanic section) of your local supermarket. Now, I live in very rural Wyoming and we have sazon so it’s likely that it’s available most anywhere. The whole can of chipotle’s do not make the pork spicy in my opinion. However, if you are planning on using the liquid in that its cooked in, that will be very spicy. You might want to start out with half of the can just to make sure, some people are more sensitive than others.

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cmh1283 on 2.8.2010

This was absolutely delicious! I used only half the can of the chipotle chilis, and the pork definitely had a nice zing to it without being spicy. I made a chipotle aioli with a few spoonfuls of the remaining adobo sauce, chives, garlic, lime juice and mayonnaise and then served that with warm soft corn tortillas and the shredded pork. It was a huge hit! Thanks so much for this great recipe!

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