Tacos de cerdo en olla de cocción lenta que encantarán a todos

Ingredientes

• 3-4 lbs pork shoulder (pork butt)
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp vegetable oil (for searing, optional)
• 1/4 cup fresh lime juice (divided)
• 1/4 cup fresh cilantro, chopped
• 16 small corn or flour tortillas
• Optional toppings: diced white onion, fresh cilantro, crumbled cotija cheese, salsa verde, chipotle crema, pickled red onions, avocado

Preparación

1. 1

   Pat the pork shoulder dry with paper towels. In a small bowl, combine smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture all over the pork shoulder, coating evenly.

2. 2

   (Optional but recommended) Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder for 2-3 minutes per side until a deep brown crust forms.

3. 3

   Place the seasoned pork shoulder into the slow cooker. In a small bowl, whisk together the chicken broth and tomato paste until smooth. Pour the mixture around the pork (not over the top) and add half of the lime juice.

4. 4

   Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fork-tender and shreds easily (internal temperature should reach at least 200°F).

5. 5

   Carefully transfer the pork to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss with the cooking juices.

6. 6

   Stir in the remaining lime juice and chopped cilantro. Keep warm while preparing the tortillas.

7. 7

   Warm the tortillas by wrapping a stack in foil and heating in a 350°F oven for 10 minutes, or by charring them directly over a gas flame for a few seconds per side.

8. 8

   Serve the shredded pork on warm tortillas with your desired toppings.