Slow Cooker Pork Tacos

These braised pork tacos simmer low and slow with ingredients like boneless pork shoulder, lime juice, coriander, cinnamon, beer and  Cholula® Original Hot Sauce. Once the meat is juicy and tender, fork-shred the pork and load it onto warm tortillas. Take these... These braised pork tacos simmer low and slow with ingredients like boneless pork shoulder, lime juice, coriander, cinnamon, beer and  Cholula® Original Hot Sauce. Once the meat is juicy and tender, fork-shred the pork and load it onto warm tortillas. Take these tacos to the next level and top them with an easy homemade Pico de Gallo, crumbled feta cheese, fresh coriander and a squeeze of lime. Add a splash of hot sauce before digging in for an extra zing.  ReadMore ReadLess
30 min
PREP TIME
20
INGREDIENTS

Servings: 24

INGREDIENTS

  • 1.3 kilogram boneless pork shoulder, trimmed and cut into 2 pieces
  • Salt to season
  • Pepper to season
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 1 bottle (330 ml) beer (Mexican preferred)
  • 1/2 cup Cholula® Original Hot Sauce
  • 3 tbsps fresh lime juice
  • 2 tsps ground coriander
  • 1/2 tsp ground cinnamon
  • 24 White corn tortillas (624g), warmed, see tips
  • 1 cup crumbled Queso Fresco cheese or firm feta cheese (cotija cheese)
  • 3 limes, cut into wedges to serve
  • Pico de Gallo
  • 3 medium vine-ripe tomatoes, chopped
  • 1/4 cup chopped red onion
  • 1/3 cup chopped fresh coriander
  • 1 large jalapeño pepper, finely chopped
  • 2 tsps Cholula® Original Hot Sauce
  • 1 tsp olive oil
  • 1/4 tsp salt

KEY PRODUCTS

cholula original 150 ml bottle

Cholula® Original Hot Sauce

INSTRUCTIONS

  • 1 Pat pork dry with paper towels. Season all over with salt and pepper. Place pork, onions and garlic in slow cooker. In a medium bowl mix beer, Hot Sauce, lime juice, coriander and cinnamon. Pour over pork in slow cooker and cover.
  • 2 Cook 4 - 5 hours on HIGH or until pork is tender and shreds easily. Transfer pork and 1 cup of cooking liquid from slow cooker to large bowl. Shred pork using 2 forks, stirring to mix well with cooking liquid.
  • 3 Meanwhile, for the Pico de Gallo, mix all ingredients in medium bowl until combined. Cover and refrigerate until ready to serve.
  • 4 Fill warm, doubled tortilla wraps with shredded pork. Top with Pico de Gallo and crumbled cheese. Serve with lime wedges and drizzle with additional Hot Sauce, if desired.

    It’s common practise in Mexico to use two tortilla wraps per serve. The second tortilla ensures your taco doesn't fall apart in your hand. But it also has a second purpose. You may have noticed your taco is often over-filled, and some of the yummy meats, veggies, and sauce inevitably fall or drip off on your plate. You can use the second tortilla to soak it all up.

    Kitchen Tip:
    • Reserve extra cooking liquid from the slow cooker and use it as a base for soup, Pozole or beans.

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