Chipotle Pulled Pork Tacos

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.