Rating: 3.5 stars
889 Ratings
  • 5 star values: 261
  • 4 star values: 214
  • 3 star values: 233
  • 2 star values: 130
  • 1 star values: 51

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Credit: Kan Kanbayashi

Recipe Summary test

hands-on:
15 mins
total:
8 hrs 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.

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  • Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

  • Twenty minutes before serving, heat oven to 350° F.

  • Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.

  • Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Nutrition Facts

728 calories; calories from fat 49%; protein 47g; carbohydrates 45g; sugars 5g; fiber 9g; fat 40g; saturated fat 15g; sodium 982mg; cholesterol 180mg.
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