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Sizzling street tacos layered with spicy chipotle pulled pork and tomatillo salsa make a delicious Mexican dinner any night of the week! Make in your slow-cooker for an easy flavorful meal.
From The Spice & Tea Exchange®1 TBS Chipotle Pepper Powder3 TBS Mexican Mole Spice Blend1 TBS + 1 tsp Chile Lime Sea Salt
From the Grocer½ cup tomato paste1 large white onion, peeled and sliced½ cup beef stock4 lbs Boston butt pork roast or pork shoulder(trimmed of excess fat, skin, or tissue)6 tomatillos, husked, rinsed, dried, and halved½ large white onion, peeled and intact1 jalapeno pepper, stemmed and halved2 garlic cloves, peeled¼ cup chopped cilantro + extra for garnishZest and juice from 1 limeSmall flour tortillas, warmedSour cream for garnish
For pork:COMBINE tomato paste, Chipotle Pepper Powder, Mexican Mole Spice Blend, and 1 TBS Chile Lime Sea Salt in a small bowl. Set aside.PLACE sliced onion in bottom of slow-cooker with beef stock.COAT pork with tomato mixture and place in slow-cooker on top of onions.COVER and cook on low for 10-12 hrs (or high for 7-8 hrs).TRANSFER pork, onions and any liquid to a large bowl. Cover with aluminum foil and let rest 15 mins.SHRED pork with 2 large forks and mix to incorporate with onions.
For salsa:PREHEAT broiler on highest setting.PLACE tomatillos, cut side down, ½ intact onion, jalapeno, and garlic on a baking sheet lined with aluminum foil and place under broiler. Roast until charred, 4-6 mins. Remove from broiler and allow to fully cool.COMBINE charred vegetables with ¼ cup cilantro, lime zest, lime juice and 1 tsp Chile Lime Sea Salt in a food processor or blender and puree until somewhat smooth. Pour into a serving bowl.
Prepare taco:FILL each tortilla with shredded pork, followed by sour cream, salsa, and a sprinkling of cilantro.
Yield: 12-16 tacosTotal Time: 12 hrs 26 mins Prep: 20 minsCook: 12 hrs 6 mins
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