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Slow Cooker Pork Rib Tacos served on a transparent white platter with lime wedges.
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5 from 2 votes

SLOW COOKER PORK RIB TACOS

These Slow Cooker Pork Rib Tacos are so delicious, moist and an easy weeknight meal.  Made with savory pork and topped with the most perfect tomato jalapeño sauce, red onions, pimientos, cilantro and lime.  Excellent recipe.  An absolute must make.
Prep Time10 minutes
Cook Time4 hours 20 minutes
Total Time4 hours 30 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 6
Calories: 330kcal
Author: Catherine Arena

Ingredients

  • 2 pounds boneless pork ribs cut into 2 inch chunks
  • 1 onion quartered
  • 4-5 garlic cloves minced
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons mexican oregano or regular oregano is ok
  • 1-2 tablespoons of chipotle in adobo sauce
  • 2 teaspoons salt
  • pepper to taste
  • ½ cup chicken broth or orange juice

TOMATO JALAPEÑO SALSA

  • 4 roma tomatoes
  • ½ onion or a small one
  • 1 jalapeño
  • 1-2 garlic cloves
  • salt and pepper to taste

FOR SERVING

  • corn tortillas
  • 1 red onion or white is fine too thinly sliced
  • cilantro sprinkled on top of tacos
  • 3 limes sprinkle lime over tacos

FOR SERVING (OPTIONAL)

  • pimientos
  • cojita cheese sprinkled on top of tacos

Instructions

  • In a bowl combine minced garlic, chipotle sauce, chili powder, cumin, oregano, salt and a little pepper (or to taste).
  • After rinsing and cutting the pork boneless ribs, season with mixed spices. Mix well together.
  • Add pork to the slow cooker with chicken broth or juice. Add quartered onion.
  • Cook for 6-8 hours on low or 4 to 5 hours on high until pork falls apart.
  • Shred pork with two forks.
  • Cook for another 10 minutes so flavors can infuse with shredded pork.

Tomato Jalapeño Salsa

  • Roast the tomatoes at 400 degrees for 20 minutes. Could also broil for 10-15 minutes.
  • Add the roasted tomatoes to a blender or chopper. Add onion, garlic and about a ¼ or half of the jalapeño.
  • Pulse to blend and taste for heat level.
  • If salsa is not spicy enough, add another ¼ of jalapeño or more, continue until you truly enjoy the level of heat.
  • Add salt to taste. (pepper if you like)

For Serving

  • Warm up 12-16 corn tortillas in a microwave on a plate.
  • Can also warm up in foil in the oven.
  • For tacos, add pork, salsa, red onions, pimientos (if using), cojita cheese (if using), chopped cilantro and sprinkled lime juice.Enjoy!

Nutrition

Serving: 6g | Calories: 330kcal | Carbohydrates: 11g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 897mg | Potassium: 719mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 22.4mg | Calcium: 70mg | Iron: 2.2mg