When you start cooking Chili Pork Tacos your kitchen will be filled with an aroma that promises something amazing. With notes of orange, garlic, and chili, Chili Pork Tacos are magically melt-in-your-mouth tender and infused with savory flavors. Served alongside tangy, bright pickled onions, this dish will completely change how you think about homemade burritos, rice bowls, and barbecues from now on! It certainly keeps its promises!
Ingredients
- 1 navel orange
- 2 large cloves garlic, finely chopped
- 1 tablespoon cider vinegar
- 1 1/2 pounds pork butt or shoulder, boneless, trimmed, and cut into 1-1/2-inch pieces
- 1 teaspoon ancho chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon plus 1/4 teaspoon kosher salt, divided plus more to taste
- 1/4 teaspoon pepper, to taste
- 1 small red onion, thinly sliced
- 3 tablespoons lime juice
- 8 small corn or flour tortillas, warmed
- cilantro, optional, chopped, for serving
- avocado, optional, diced, for serving
Directions
Step 1 –Finely grate the zest of the navel orange into a large slow cooker.
Step 2 –Squeeze the juice of the orange into the slow cooker.
Step 3 –Stir in the garlic and cider vinegar.
Step 4 –Season the pork with chili powder, oregano, cumin, and 1/2 teaspoon salt.
Step 5 –Add the pork to the slow cooker, tossing it to coat.
Step 6 –Cover the slow cooker and cook until the meat is tender and shreds easily, about 4-5 hours on high or 7-8 hours on low.
Step 7 –20 minutes before the pork is finished cooking, toss the onions with the lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Step 8 –Let the onion mixture sit, tossing occasionally until the pork is finished cooking.
Step 9 –Using forks, shred the pork and toss it with the cooking liquid.
Step 10 –Pile the pork onto the tortillas with the prepared pickled onions, cilantro, and avocado.
Step 11 –Serve!
