Slow Cooker Orange Spiced Pulled Pork Tacos
A citrus twist on pork tacos
Servings 24
Calories 229kcal
Ingredients
- 4-6 pound pork shoulder roast
- 3 Tablespoons vegetable oil
- 2 tablespoons chili seasoning
- 1 large onion sliced into rings
- ¼ Cup water
- 1 14 ounce can tomato sauce
- ½ teaspoon red pepper flakes
- ⅛ teaspoon Infused orange oil or zest of one orange
- ⅛ cup lime juice about 2 limes juiced
- leaves Banana optional
- 18 corn tortillas warmed
- 3 avocados peeled and sliced
- 1 cup sour cream
Instructions
- If using banana leaves place them in a slow cooker or 7 qt. Dutch oven which has been lightly sprayed with Pam.
- In a skillet heat oil until hot and brown pork roast on each side. Place pork roast on banana leaves and sprinkle the top with chili seasoning.
- Top with onion slices. Wrap leaves around pork. Pour water over the leaves. Cook pork roast in 350 degree oven for 3 hours, or 8 hours on low in the slow cooker
- When cooked, remove roast and let cool enough to shred meat with forks.
- In the meantime, heat the tomato sauce, orange oil or zest, lime juice and red pepper flakes in a skillet. Add the cooked pork and coat well. Heat on low for about 15 minutes to let flavors blend.
- Heat corn tortillas. Spoon some of the meat mixture on the tortillas. Simply place a dollop of sour cream on each taco and a slice of avocado. A squeeze of fresh lime is always welcome. Garnish with chopped cilantro.
Notes
Makes 18 - 24 small tacos using corn tortillas.
Nutrition
Calories: 229kcal | Carbohydrates: 16g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 418mg | Fiber: 4g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
