Crock-Pot Pulled Pork Chipotle Lime Tacos
These Crock-Pot Pulled Pork Chipotle Lime Tacos cook low and slow. Recipe included for a chipotle honey dressing, too!
Servings: 0
Equipment
- Slow Cooker / Crock-Pot
Ingredients
- 3 tbsp olive oil
- 1 tbsp butter
- 4-5 lb boneless pork roast (fat trimmed and cut into 3 inch-[7.62-cm] pieces)
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 onion, thinly sliced
- 4 cloves of garlic, roughly chopped
- juice of 2 freshly squeezed oranges
- juice of 3 freshly squeezed limes, divided reserving about 2 tbsp for dressing
- 1 cup chicken broth
- sliced red onion (optional) for garnish
- greens of choice (optional) for garnish
For the Dressing:
- 1 cup sour cream
- 2 tsps chipotle powder
- 1 whole chipotle (in adobo sauce), minced, plus a 2-3 teaspoons of the adobe sauce
- 2 tsp honey
Instructions
- Over medium-high heat, add the olive oil and butter to a large skillet until hot. Generously season all sides of the pork with salt and pepper and add to the hot skillet. Sear all sides of the pork until browned and set aside.
- Add all of the remaining pork ingredients to the slow cooker and stir to combine, being sure to set aside about 2 tablespoons of lime juice for the dressing.
- Nestle the pork on top of these ingredients and cover and cook on high for 4 hours.
- In the meantime, make the dressing by combining all of the dressing ingredients together, along with the reserved lime juice. Stir well to combine. Keep refrigerated until ready to use.
- When the pork is done, use two forks to assist in shredding it into bite sized pieces. Note that this may yield a lot of juice, depending on the pork. If so, use a serving fork to lift the shredded meat out of the juice and into the tortillas. Spoon some of the extra juices from the crock pot on top. Top with the homemade dressing and serve with extra lime wedges.
- Garnish with sliced red onion and greens of choice, if desires.
Notes
Note that this recipe may yield a lot of juice. You’ll need that to keep the pork from drying out. Simply lift the shredded pork out from the juices with a fork to serve.
Leftover suggestions:
After the juices have cooled, skim off any fat and keep to add to a pasta dish later that week. Include any leftover shredded pork, too. Consider also adding whole, peeled tomatoes and paste to help thicken it up, and to make an entirely different meal. Top with grated fontina or Parmigiano-Reggiano.
You can also use the leftover pork, along with some of that deliciously flavored broth, and add it to rice.
Have fun with this! Some other garnish options to consider: avocado, spicy tomato salsa either alone or added to plain sour cream.