Slow Cooked Chipotle Pulled Pork Tacos

May 5, 2010

Happy Cinco De Mayo !!

3-4 pounds pork butt trimmed

2 teaspoons kosher salt

1 teaspoon black pepper

1 Tbsp Crushed Garlic

1 Medium yellow onion

3-4 Chipotle peppers in adobe sauce

1 can low sodium chicken broth

2 cans Rotell

1/2 tsp cumin

1 tsp chili powder

1/2 tsp oregano

1 package corn tortillas

Taco Toppings:

2 jalapenos, sliced into rings and seeded

1 red onion, roughly chopped

Corn tortillas, warmed

1 cup fresh cilantro leaves

1 lime, cut into wedges

Sour Cream

Diced Avocado

In food processor or blender blend one can of chicken broth

with 3-4 adobe pepper and 1 Tbsp crushed garlic. Generously season the pork butt
with salt and pepper. In 2 Tbsp Olive oil Brown the Pork well on all sides,
about 5 minutes per side; Place browned pork butt in slow cooker.
Cover Pork butt with Sliced yellow Onion, Rotell,
and Blended Chicken Broth with Adobe peppers chili powder, cumin, oregano and garlic.
Cook, covered, until the meat is tender and pulls apart easily,
on high for 4 to 5 hours or on low for 6 to 7 hours.

Drain most of liquid

Shred pork with fork.

Fill warmed tortillas with pork and desired toppings.

Serve with Black beans and Rice