Slow-Cooker Pulled Pork for Tacos
D'Artagnan | Yield: Serves 8 to 10
While used primarily in the cooler months, a slow-cooker is great in summer too. Case in point, this super easy Mexican-style recipe renders spoon-tender, juicy, and flavorful pulled pork with minimal effort - and without heating up the house. Our hickory smoked bacon is a healthier stand-in for the liquid smoke used in some recipes.
- 1 package Hickory Smoked Bacon
- 1 large onion, finely chopped
- 5 cloves garlic, peeled and smashed
- 1 tablespoon kosher salt
- 1 tablespoon cumin
- 1 tablespoon dried Mexican oregano
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- ½ teaspoon ground cloves
- 1 Boneless Berkshire Pork Shoulder, about 6lbs, trimmed and cut into 6 chunks
- 1½ cups fresh orange juice
- Juice of one lime
- In a medium skillet over medium-high heat, cook the bacon until crisp. Remove to a paper towel to drain and pour about 3 tablespoons of the rendered bacon fat into a large slow cooker, spreading the fat all over the bottom and sides to grease.
- Chop the bacon and add it to the slow cooker along with the onion and garlic. In a small bowl, stir together salt, cumin, oregano, chili powder, pepper, and cloves. Add the pork shoulder to the slow cooker and spread the spice mixture all over each piece. Add the orange and lime juices.
- Cover and cook until the pork is fall-apart tender, either on low for about 8-10 hours, or high for about 4-6 hours. When finished cooking, skim excess fat off the top and discard, if desired. Shred the pork using a pair of forks and serve with warm tortillas and your favorite toppings.