Slow Cooker Pulled Pork Street Tacos & Chipotle Lime Sauce | Episode 108

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is often less expensive.

lime juice

🥗Healthier: vinegar

💰Cheaper: lemon juice

Vinegar adds acidity with fewer calories, while lemon juice is a cost-effective substitute.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher, while canned salsa is budget-friendly.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Guacamole is healthier, and mashed peas can mimic texture at a lower cost.

Trim excess fat from the pork butt, leaving some for flavor.

Season the pork butt liberally with salt and pepper on all sides.

Cut the pork butt in half for easier cooking.

Place chopped onion around the pork in the slow cooker.

Add minced garlic and bay leaves to the slow cooker.

Juice the lime and orange, adding the juice to the water along with spices and season with salt and pepper.

Pour the juice mixture over the pork in the slow cooker.

Cook on high for about 4 hours or low for about 6 hours until the pork shreds easily.

In a blender, combine sour cream, mayonnaise, lime juice, garlic, and Chipotle in Adobo sauce.

Add taco seasoning (ground cumin, chili powder, onion powder, salt, and pepper) to the blender.

Blend until smooth and set aside.

Once the pork is cooked, drain it with a slotted spoon and place it on a baking sheet lined with aluminum foil.

Remove the bay leaves and shred the pork with two forks, discarding excess fat.

Broil the shredded pork in a hot oven for about 4 minutes until golden and crispy.

Assemble the tacos by placing barbecue sauce, shredded pork, chipotle sauce, chopped lettuce, and red cabbage in flour tortillas.

Cooking Techniques

Equipment Needed

Spice Level: