Pulled pork tacos
Michael Paulsen | Sunday Dinners

At work on Tuesday we had a pot-luck lunch of Latin cuisine to mark Hispanic Heritage Month.

We hold the pot lucks periodically for fellowship and to give the newsroom’s home cooks a chance to show off their culinary chops.

I brought pulled pork tacos, putting my own stamp on a recipe I ran across recently.

Chosen partly for its easy transport, it’s also a simple dish to prepare.

I threw everything in a slow cooker Monday night and it was ready to tote Tuesday morning.

When I cook Mexican meals, I prefer to turn up the heat. But I went easy on my co-workers, cutting the amount of chipotle and adobo sauce in half, deciding fans of spicy food could top their tacos with salsa to reach their desired heat level.


Yield: 10 servings

  • 3 pounds boneless Boston butt pork roast or pork tenderloin
  • 1 (28-ounce) can whole fire-roasted tomatoes
  • 1 (14-ounce) can crushed fire-roasted tomatoes
  • 2 chipotle peppers (see note)
  • 2 tablespoons adobo sauce (see note)
  • 1 medium-size yellow onion, minced
  • 2 red bell peppers, minced
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Corn or flour tortillas, for serving
  • 1 bunch fresh cilantro, chopped, for serving
  • Shredded Cheddar or Monterey Jack cheese, for serving
  • Lime slices, for serving

Put the pork roast in a slow cooker, then add both cans of tomatoes.

Mince the chipotle pepper and add it and the adobo sauce to the slow cooker. Add the onion, salt, pepper, oregano, and bay leaves. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.

Remove the roast from the slow cooker and place it in a shallow baking dish or on a cutting board. Remove any excess fat, then pull the meat apart using two forks.

Serve the pulled pork on tortillas with sour cream, cilantro, cheese, and the juice from the lime slices.

Note: Chipotle peppers are smoked jalapenos, often sold canned in a spicy adobo sauce in the aisle of the supermarket where Mexican foods are sold. Covered and refrigerated, the unused portion of chilies and adobo will last indefinitely.

Adapted from Marialisa Calta, Sunday Dinner

Contact M. Clare Haefner at chaefner@kdhnews.com or (254) 501-7551.

(1) comment

KDH Webmaster Staff
KDH Webmaster

It was good!!!

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