Make taco night a breeze with these Shredded Pork Tacos made with the Crock Pot Hook-Up Connectable Entertaining System.
So, here’s a little fact about me: I own no less than
six nine crock pots. #truestory
I use them all, though. Just like I use the 100+ cookbooks I own. It’s a sickness, but I kind of like it. 😉
Crock pot cooking is my absolute favorite thing in the fall and winter. What’s not to love about tossing something in the crock pot before leaving for work in the morning, and coming home to a warm meal ready and waiting for you?
We also use put our crock pots to use big-time during the holidays when we entertain…but my kitchen is fairly small and we don’t have enough space to plug in the multiple crock pots I need when hosting. That’s why I love the new Crock-Pot® Hook Up™ Connectable Entertaining System.
If you couldn’t guess by the name, these bad boys connect. You can connect up to 6 units, but you only have to plug in one unit. So they are perfect for hosting parties, buffets, or holiday dinners. They come in three sizes: 3.5 quart, 2 quart, and a 2 1-quart. Like so:
We used ours to do an easy taco bar. I used the 2 1-quarts to keep sides of corn and cheese dip warm, and the 2 quart to warm my tortillas. The 3.5 quart was a perfect size for a 2 1/2 pound pork roast:
Super simple, no fuss, and no mess! Plus, I wasn’t searching for plug-in space or dealing with uncooperative, intertwining electrical cords.
I like to get right down to the business of eating.
Do you like to cook in your crock pot? Well, guess what? Right now, Crock Pot is running a contest where you have a chance to win $5,000! Who couldn’t use that right before the holidays? Click here to enter.
Give me the scoop on your favorite crock pot recipes – I’m always looking for new ones!
- 1 2.5 pound pork shoulder
- 1½ tablespoons chili powder
- kosher salt and freshly ground pepper, to taste
- 1 large onion, cut into wedges
- 1 can root beer
- 2 chipolte peppers in adobo, seeded and finely chopped
- 2 teaspoons canned adobo sauce
- Sprinkle all sides of the pork shoulder with chili powder, salt and pepper, rubbing spices in with your fingers. Place meat in slow cooker, and arrange onion wedges around the sides. In a separate bowl, combine root beer, peppers, and adobo sauce. Pour mixture over the pork.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, or until the meat shreds easily with a fork.
- Remove meat from slow cooker and cool slightly on a cutting board. Pull meat apart into shreds.
- Pour the cooking liquid into a medium saucepan. Simmer the liquid over medium heat and cook for 20 minutes, or until the liquid is reduced and slightly thickened.
- Return shredded meat to slow cooker and pour liquid on top, stirring to coat.
Disclaimer: this post was sponsored by CrockPot, but all opinions are 100% mine.