Slow Cooker Pork 'Chilorio' Tacos
Pork shoulder cooked until fall apart tender in a beautiful red sauce with ancho chiles, spices, fresh orange juice and pineapple juice. Crisped up before serving in some bacon fat and served up in warmed corn tortillas with your fixings of choice. These make a delicious and easy weeknight meal.
Ingredients
- 1 1/2 pounds boneless pork shoulder
- 1/2 cup fresh squeezed orange juice
- 1/2 cup pineapple juice
- 4 whole ancho chiles, seeds and stems removed roughly torn
- 4 whole garlic cloves, minced
- 2 tbsp cider vinegar
- 1 1/2 tbps salt
- 1/2 tsp fresh ground pepper
- 1 tsp oregano (preferably mexican)
- 1/4 tsp cumin
- 1/2 cup rendered bacon fat
For serving (all optional besides the tortillas, can use your favorites):
- corn tortillas, warmed
- fresh pineapple, chopped
- fresh cilantro, chopped
- finely sliced radish
- taqueria sauce or salsa
- mexican hot sauce
- shredded parmesan cheese
Instructions
- In a slow cooker place your pork shoulder. You can chop up or leave whole. Both works.
- In a blender put your chiles, roughly torn into pieces, stems and seeds removed. Add in your juices, spices and vinegar. Blend in a high powered blender until pureed.
- Pour the sauce over the pork and put the lid on the slow cooker. Cook on high for 4 hours or on low for up to 8 hours until pork is fall apart tender.
- When ready shred the pork with two forks removing any fat. To serve melt some bacon fat in a pan and cook the pork until crispy. Serve in warmed tortillas with fixings of choice.