Mexican Pulled Pork Tacos
Recipe from Family Circle

This slow cooker recipe is easy on the cook and easy on the budget. Inexpensive pork shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.



by 13  people


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Ingredients
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    1   medium 
    onion, coarsely chopped
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    1  3 1/2 pound 
    boneless pork shoulder roast or picnic roast
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    1   medium 
    sweet red pepper, cut into 1/4-inch squares
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    1   medium 
    sweet green pepper, cut into 1/4-inch squares
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    1  14 1/2 ounce can 
    jalapeno-flavored diced tomatoes
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    2   teaspoons 
    ground cumin
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    5 1/2  teaspoons 
    garlic salt
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    5 1/2  teaspoons 
    dried oregano
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    1/2  teaspoon 
    cayenne red pepper
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    1  4  ounce jar 
    diced green chiles, drained
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    1  11  ounce can 
    corn kernels, drained
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    3   tablespoons 
    tomato paste
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    16  6  inches 
    corn tortillas, warmed following package directions
Garnish (optional):
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    1/2  cup 
    fresh cilantro leaves, rinsed and patted dry
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    Sour cream

Directions
1.
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
5.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
Nutrition information
Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet
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