Ingredients
Equipment
Method
- Spray a crockpot with cooking spray and set aside.
- Season a pork butt generously with salt, pepper, and garlic powder (or your preferred rub). You can use a bone-in or boneless butt for this recipe.
- Add oil to a large skillet and sear all sides of the pork butt over medium-high heat until golden.
- Place the seared roast in the bottom of the slow cooker.
- Pour chicken broth, orange juice, and lime juice over the top of the roast along with minced garlic and diced green chiles.
- Season everything with salt, cayenne pepper, chili powder, cumin, dried cilantro, and black pepper.
- Add the chopped onion over the top, place the lid on, and flip the slow cooker to low heat. Let the roast cook for about 8 hours or until it shreds easily with a couple of forks.
- Remove the cooked meat from the crockpot and shred it, removing any large pieces of remaining fat before adding the shredded meat back to the juices.
- To make tacos, dip white corn tortillas into the juices from the crockpot and pan fry them over medium heat in a large skillet until browned on both sides.
- Crisp up the pork on the other side of the skillet, then add it to the crispy tortilla with a little Chihuahua cheese and your favorite toppings.
Notes
Use white corn tortillas for the best tacos. The pork releases fat into the crockpot juices, which is what you use to dip the tortillas in before pan-frying for crispy and flavorful tacos. Chihuahua cheese is preferred for easy melting and flavor, but any cheese on hand will work.
