Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions

Ingredients

• 2  avocados peeled thinly sliced
• 1 teaspoon pepper black freshly ground
• 1  to 2 chipotle peppers roughly chopped
• 0.3 cup cilantro leaves chopped
• 6 servings cilantro leaves chopped for garnish
• 24  corn tortillas 
• 15 ounce canned tomatoes fire roasted canned
• 2  garlic cloves crushed
• 1 small cabbage shredded green
• 1 teaspoon kosher salt 
• 6 servings pickled onions red
• 1 teaspoon oregano dried
• 4 pound boston butt pork shoulder 
• 1  onion red thinly sliced
• 1 pinch pepper flakes red
• 2 teaspoons salt 
• 16 ounce cup heavy whipping cream sour
• 2 tablespoons sugar 
• 0.5 cup vinegar white
• 2 tablespoons worcestershire sauce 
• 1  onion yellow roughly chopped

Equipment

• sauce pan
• slow cooker

Directions

1. Watch how to make this recipe.
2. To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro.
3. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
4. In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves.
5. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
6. Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
7. To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.