Slow Cooker Guajillo Pork Tacos
Slow Cooker Guajillo Pork Tacos have an amazingly rich flavor. That crispy texture will make you want more. Just add your favorite salsa.
Servings: 10 tacos
Calories: 242kcal
Ingredients
- 4 lbs pork shoulder
- 6 guajillo chiles
- 1 tablespoon salt
- ½ onion
- 2 garlic cloves
- ⅛ teaspoon cumin (ground or whole)
- 2 cups water (to rehydrate the chile)
- 2 cups water (to make the sauce)
- 12 corn tortillas
Toppings:
- chopped cilantro
- diced onion
- radishes
- lime
Instructions
- Remove the stems off the chiles.
- Cut lengthwise and remove the seeds.
- Place in a stock pot and cover with 2 cups of water.
- Bring to a boil. Then turn off the heat.
- Let sit for 5 minutes, or until pliable.
- Discard the water.
- Place the rehydrated chiles, salt, onion, garlic, cumin, and 2 cups water in a blender.
- Blend until smooth.
- Strain the sauce.
- Rinse the pork and place in the slow cooker.
- Cover with the guajillo sauce.
- Cook on low for 4 hours on high, or 8 hours on low.
- Remove the pork and shred.
- Chop meat up if necessary.
- Line a sheet pan with foil paper.
- Brush oil on the foil paper.
- Add shredded pork.
- Place the pan under the broiler for 7 minutes.
- Take out of the oven and toss the pork around using a spatula.
- Return the pan under the broiler for an additional 7 minutes, or until crispy.
- Heat tortillas and add pork filling.
- Serve with salsa and enjoy.
Notes
Be sure to remove as much liquid as possible from the shredded pork when placing on the foil paper.
The liquid will prevent the pork from getting crispy.
Another way to crisp up the meat is by frying it on a stove.
Nutrition
Calories: 242kcal | Carbohydrates: 16g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 803mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg