Slow Cooked Pulled Pork Tacos

Imagine juicy and tender, I mean melting in your mouth tender pork wrapped in a soft corn tortilla. Then top it with some pico de gallo and velvety smooth avocado, maybe a dollop of creme fraiche. Go ahead throw in some cheese too if you like – I won’t judge you! You end up with one of the loveliest mouthfuls you’ll ever taste. How would you like if I told you cooking this pulled pork takes no effort AT ALL and a very short ingredient list?

Ingredients: (For Pulled Pork)

• Boneless Pork Roast- 5 lbs (any cut will work)
• Onion- 1
• Tomato paste- 1 tbsp.
• Cumin- 1 tsp.
• Red Chilli Flakes- 1/2 tsp.
• Dr. Pepper- 2.5 cups or 2 cans ( I know things just got weird but I promise you it’s worth it!)

Ingredients: (For Tacos)

• Pico de Gallo (see the recipe  in the hyperlink below) or Salsa- 1 cup
• Sour Cream or Creme Fraiche- 1/2 cup
• Avocado- 1
• Cheese (optional)- 1 cup

Method:

Preheat your oven to 300F/150C.

Slice your onion and put it on the bottom of a deep heavy pot, preferably a cast iron one or use your slow cooker, then place your pork right on top of the sliced onion.  Spread the tomato paste over the top of the pork and sprinkle with cumin and red chilli flakes.

Then pour in your Dr.Pepper.  The first time I made this recipe it was an act of faith. Dr. Pepper…really? I stumbled upon it on the Pioneer Woman website and was so intrigued by it I just had to give it a go. I slightly modified the recipe only because for the life of me I can’t find chipotle peppers in London and it’s a real tragedy.

Put it in the oven and cook for 6-7 hours. Flip it a couple of times. This is what it looks like closer to the end.

When your meat is very tender take two forks and simply pull it apart.

DE-LI-CIOUS!

Serve your pulled pork piled up on soft tacos with this pico de gallo or this chunky pico de gallo a couple of slices of avocado and a dollop of sour cream or creme fraiche.