Shredded Pork Tacos
  • 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
  1. 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.
  2. 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.
  3. Remove meat from slow cooker and cool slightly on a cutting board. Pull meat apart into shreds.
  4. 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.
  5. Return shredded meat to slow cooker and pour liquid on top, stirring to coat.
Recipe by Kitchen Meets Girl at