Categories: Mexican
Ingredients
- 6-8 pound bone-in pork shoulder
- 1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
- 6 whole cloves garlic, peeled and smashed
- 3-4 canned chipotles in adobo sauce, chopped
- 6-inch corn or flour tortillas
- Mexican coleslaw
- Guacamole
- Cotija cheese
- Cilantro leaves, chopped
Directions
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Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
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Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
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Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
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While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to ¼ its original volume.
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When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
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Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a ⅓-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.