Just because you are working from home now doesn’t mean that your slow cooker gets a vacation. With Slow Cooker Street Tacos playing in the background, your video calls just became a lot more bearable! Your coworkers will have no idea about the mariachi band of flavors that are playing in your kitchen as the pork shoulder flexes its muscle with all the Mexican-inspired “smusic” (that’s smell plus music, haha) and tastes you love! Your boss will just have to understand that when the aroma of this tender, juicy pork starts to serenade you, “5 o’clock somewhere” might just come a little sooner than he thinks! So, turn the camera off and grab a warm, toasty tortilla… no one will ever know!
Ingredients
- 3 pounds pork shoulder, boneless
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh orange juice
- 4 cloves garlic, smashed
- 1 teaspoon black pepper
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- corn tortillas, to taste, warm
- cabbage, to taste, shredded
- avocado, to taste, diced
Directions
Step 1 –In a 6-quart slow cooker on low heat, place the pork shoulder.
Step 2 –Add the chicken broth, the orange juice, the garlic, the pepper, and 1 tablespoon of the salt to the pork shoulder.
Step 3 –Cover and cook the pork shoulder until it is fork-tender, about 8 hours.
Step 4 –Place an oven rack 6 inches from the heat.
Step 5 –Preheat the broiler.
Step 6 –Use a fork to thinly shred the pork shoulder in the slow cooker.
Step 7 –Transfer the shredded pork, no juices, in an even layer into a 9×13-inch baking dish.
Step 8 –Broil the shredded pork until it begins to brown and crisp, about 8 minutes.
Step 9 –Carefully stir the shredded pork and broil, about 2 minutes.
Step 10 –Sprinkle the shredded pork with the remaining salt and toss.
Step 11 –Serve the shredded pork in the warm corn tortillas topped with the cabbage and the avocado.
