Slow Cooker Carnitas Tacos

Summary

Yield
Servings
Sourcebuzzfeed.com
Prep time
Cooking time
Total time

Ingredients

2 pounds
boneless, skinless pork shoulder
1 tablespoon
chili powder
2 tablespoons
sriracha
1⁄4 cup
sour cream
1 tablespoon
sriracha
8
flour tortillas
 
pico de gallo

Instructions

For the pork: If there’s a lot of fat on your pork shoulder, carefully cut most of it off with a sharp chef’s knife. Some fat is OK, but you don’t want too much.

Place the pork shoulder in a slow cooker. Combine the chili powder, Sriracha, and kosher salt in a small bowl, then rub the mixture all over the pork shoulder in the slow cooker. Cook on low for 10 hours.

For the Sriracha sour cream: Stir together the sour cream and Sriracha in a small bowl.

For the assembly: Heat the tortillas in a large skillet over high heat for about 2 minutes per side, until they’re warm and a little bit browned in spots. Lay the meat in the tortillas and top with the Sriracha sour cream and Pico de gallo salsa.

Let leftover pork cool completely before storing in an airtight container in the fridge or freezer.

Recipe Tags: