The calendar may still say summer but the weather here in Illinois clearly says fall. Temps dipped into the low 40’s last weekend which forced me to turn on the heater and bust out the winter coats for my daughter’s early morning soccer game. I’m so not ready for this! The unusually cool temps provided the perfect excuse to make one of my favorite cold weather, comfort foods – Shredded Chipotle Pork Tacos.
This dish is seriously so, so, so good and so, so, so simple to make. Just brown the meat on the stove top and then pour everything into a slow cooker. Walk away for 6 hours and come home to a house that smells ah-mazing and dinner is ready to go. It’s the perfect thing to make on a lazy Sunday. You can use the pork to make tacos, like I did, or put it on nachos. Use it as a topping for homemade pizza. Add some Mexican chorizo sausage and melted Rotel cheese for a ridiculous queso dip. And the best part? Leftovers! I’m not a huge fan of leftovers but this is one of those recipes that actually gets better after sitting and letting the flavors meld for a day or two.
I use 2-3 chipotles when I make this dish but you can use more or less depending on how spicy you like it. Three is about the most I can take but I’m kind of a wimp when it comes to spicy food and I would definitely use less if you’re going to serve this to kids. If it ends up being too spicy for you just add some sour cream to the tacos to help tame the heat.
- 1 tablespoon olive oil
- 1 lb boneless pork shoulder, trimmed of excess fat, cut into 11/2 inch cubes
- ½ large red onion, sliced
- 2 garlic cloves, minced
- 1 14.5 oz can fire-roasted, diced tomatoes, with juice
- 2-3 canned chipotle chiles, finely chopped
- 1 tablespoon adobo sauce from canned chipotle chiles
- 1 tablespoon Worchestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- Mexican queso fresco
- Corn tortillas
- Heat oil over medium-high heat in a very large skillet. Once the oil is hot, add the pork in a single layer and cook, stirring occasionally, until the meat has browned, about 6 to 8 minutes. Cook the meat in batches, if necessary, to avoid overcrowding the pan. When the meat is browned pour the meat and the juices into a slow cooker.
- Pour the next 9 ingredients into the slow cooker with the pork and stir to combine. Cook for 6 hours on the highest setting.
- After 6 hours, carefully stir the mixture, breaking up the pork as you stir. The pork should fall apart. Taste and season with a little more salt, if needed.
- Scoop pork into a large bowl and serve with warm corn tortillas, diced red onions, cilantro, cheese and avocado.