If you’re looking for something new for dinner or a Cinco de Mayo treat, check out this delicious recipe from Taco! Taco! Taco! by Sara Haas. It’s also a great recipe to make ahead of time for a week’s worth of meals.
Pork Tinga Slow Cooker Tacos
Servings: 6 to 8 (Makes About 4 Cups Cooked Pork)
Once, I went to a local Mexican restaurant that served a chicken tinga taco, and it made me SO HAPPY. Of course I had to come home and immediately try to recreate it. I came pretty darn close with this one. Instead of chicken, I swapped in pork for a fun twist. And I like to keep the toppings simple because the sauce it cooks in tastes so good!
For the pork:
1 tablespoon vegetable oil
1 large yellow onion, chopped
1 large tomato, chopped
1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
2 cloves garlic, minced
1 chipotle chile canned in adobo
1 tablespoon adobo sauce (from canned chipotle chiles)
¼ cup low-sodium chicken broth or water
1 (2- to 2½-pound) boneless pork loin roast
For the tacos:
12 (6-inch) corn tortillas, warmed
Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
1. To make the sauce, start by setting a large skillet over medium heat and add the oil.
2. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes.
3. Add the tomatillo salsa and garlic, cook 1 more minute.
4. Stir in the chipotle and adobo and remove from the heat.
5. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree).
6. Place pork in the bottom of a 5- to 6-quart slow cooker.
7. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours.
8. After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker).
9. Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors.
10. Season to taste with salt and pepper.
11. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.
RECIPE NOTE: I know it seems like a pain to cook something before slow cooking it, but I promise this is worth it!
SERVING TIP: Pile the veggies on for these tacos! The crunchier, the better!