Spicy Inferno Pulled Pork Tacos
Dive into the heat with these fiery pulled pork tacos, packed with intense flavors that will ignite your taste buds. Tender, juicy pork simmered in a super spicy sauce, balanced by cool and refreshing toppings, all nestled in a warm tortilla. Warning: Only for the bold!
ingredients
- 2 lbs boneless pork shoulder, trimmed and cut into chunks
- 1 cup chicken broth
- 1 cup tomato sauce
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce from chipotle peppers
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup lime juice
- 12 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sliced jalapeños
- 1/2 cup crumbled queso fresco
- Fresh cilantro leaves for garnish
steps
- 1.
In a slow cooker, combine the pork shoulder, chicken broth, tomato sauce, minced chipotle peppers, adobo sauce, smoked paprika, cayenne pepper, chili powder, garlic powder, onion powder, cumin, salt, and black pepper. Mix well.
- 2.
Cook on low heat for 8 hours, or on high heat for 4-5 hours, until the pork is tender and easily shredded.
- 3.
Remove the pork from the slow cooker and shred it using two forks.
- 4.
Return the shredded pork to the slow cooker and stir in the lime juice. Let it cook for an additional 15-30 minutes to absorb the flavors.
- 5.
Warm the flour tortillas in a skillet or microwave.
- 6.
Assemble the tacos by placing a generous amount of the spicy pulled pork onto each tortilla. Top with shredded lettuce, diced tomatoes, sliced jalapeños, crumbled queso fresco, and fresh cilantro leaves.
- 7.
Serve immediately and enjoy the mouthwatering heat!