At-home tacos don’t need to come from a box. We let the slow cooker do most of the work for this pulled pork recipe. Simply shred the tender pork filling with two forks, fill your tortillas then let the kids choose their toppings. Dinner is done.
Makes 8 servings
2–3 lb cubed pot roast, pork shoulder (skinless chicken thighs or stewing beef works, too, if you want to do that)
3 tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 1/2 cups salsa
4–5 garlic cloves, crushed
soft flour or corn tortillas, or hard taco shells
Optional toppings: Cilantro, diced white onion, slivered red cabbage, avocado, grated cheese, diced tomatoes, shredded lettuce, salsa, sour cream, squeeze of lime
Put pork in the bowl of a slow cooker and toss with chili powder, cumin and salt. Add the salsa and garlic, cover and cook on low for 6–8 hours, until the meat is very tender.
Pull the meat apart with two forks, leaving the chunks as large or small as you like, discarding any bones, and serve with flour tortillas or taco shells and your choice of toppings.
Originally published in ParentsCanada magazine, February 2014.