Sweet and Spicy Pork Taco Recipe - Slow Cooker Approved
 
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Cook time
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These sweet and spicy pork tacos are going to knock your socks off. The fact that you can do everything ahead of time and then assemble when you are ready to serve will make this a staple in your recipe box for sure.
Author:
Recipe type: Main Dish
Serves: 18-20
Ingredients
  • Pork
  • 6-8 lb. pork shoulder roast
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 4 tablespoons of Old El Paso Original Taco Seasoning
  • 1 whole head of garlic
  • 3 tablespoons of chopped chipotle peppers in adobo sauce
  • Pickled Onions
  • 2 red onions - thinly sliced
  • 1 cup water
  • ¼ cup sugar
  • 1½ cups of red wine or balsamic vinegar
  • 1 clove of garlic
  • Tacos
  • 2 packages of Old El Paso Bold Spicy Cheddar Flavored Stand and Stuff Taco Shells
  • shredded pork
  • 1 cup crumbled feta
  • pickled onions
  • 1 can pineapple tidbits
  • 1 jar of green salsa
Instructions
  1. The pork for this recipe can be made in the oven or in a slow-cooker either methods works great. Place a heavy bottomed large pan or dutch oven over high heat and add the olive oil. Let the pan get nice and hot. Generously salt the pork roast on all sides and then place the roast fat side down in the hot pan.
  2. Turn the heat down to medium and brown the roast on all sides.
  3. Once the pork has been browned, remove from pan and place on a baking sheet.
  4. Peel the garlic and make little incisions in the pork and place the garlic inside the opening.
  5. Repeat this step until you have placed all of the garlic cloves in the pork roast on all sides.
  6. Coat the pork roast with the Old El Paso Original Taco Seasoning on all sides.
  7. Then cover the top of the pork with the chipotle pepper and adobo sauce.
  8. Place in a 300˚ oven for 4-5 hours or in your slow cooker on low for 5-6 hours. Once the pork is 145˚ and fall off the bone tender, remove it from the oven or turn off the heat of the slow cooker and let your pork rest.
  9. While your pork is cooking, or preferably the night before, thinly slice the onion and place in a jar.
  10. Boil the water and then dissolve the sugar in the hot water. Pour over the onions and then add the vinegar and garlic clove. Cover the onions completely with cold water if needed. Place in refrigerator for at least 4 hours or overnight.
  11. We’re almost ready to build our tacos, all we need now is to mix our salsa. Take your favorite green salsa and pour into a bowl. Drain the pineapple tidbits and add to the salsa, then gently mix.
  12. Once your pork has rested for 10-15 minutes, remove the fat and then shred the pork. Place the pork in a bowl and serve along with the pickled onions, the pineapple salsa, Old El Paso Bold and Spicy Taco Shells and feta cheese.
  13. Let your guests build their own tacos and enjoy!
Recipe by Whipperberry at https://whipperberry.com/sweet-and-spicy-pork-taco-recipe-slow-cooker-approved/