Shredded Chipotle Pork Tacos
Prep time
Cook time
Total time
Serves: 4-6
  • 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
  • Cilantro
  • Avocado
  • Mexican queso fresco
  • Corn tortillas
  1. 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.
  2. Pour the next 9 ingredients into the slow cooker with the pork and stir to combine. Cook for 6 hours on the highest setting.
  3. 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.
  4. Scoop pork into a large bowl and serve with warm corn tortillas, diced red onions, cilantro, cheese and avocado.
Recipe by The Krave at