As in—holy heck, these are good and if you’re not home in 5 minutes, I’ll eat them all myself! 1. Season the pork heavily with salt and pepper, sprinkling a thick layer over the pork.
2. Place the pork, peppers, onions and stock into the crockpot. Depending on the size and shape of your pot, the meat may not be entirely immersed. That’s okay; it will steam and still cook thoroughly.
3. Put crock pot on high for 5 hours.
4. For a soupier taco, leave pork in juices and shred with two forks. For a drier taco, carefully lift the meat onto a separate platter (use a slotted spoon to do it in chunks, as it will be fall-apart tender).
5. Lay meat out, with tortillas, sour cream and lettuce and let everyone build their own tacos! For those more sensitive to spice, extra lettuce and sour cream will mediate the heat.
*Canned chipotles, labeled chipotles peppers in adobo, should be available in the Hispanic food area of most large grocery stores or at mexgrocer.com if needed. [Note: this is slightly spicy. Use fewer peppers if less spice is desired] |