Pork Tinga Slow Cooker Tacos
Delicious Dinner. You will want to add this to your arsenal of options
Servings 6
Calories 1kcal
Equipment
- Crockpot or Instant Pot
- cutting board
- Knifes
- Measuring Spoons and Cups
- Blender
Ingredients
- 1 tablespoon vegetable oil
- 1 large yellow onion chopped
- 1 large tomato chopped
- 1 7-ounce can tomatillo salsa (or about 1 cup tomatillo salsa)
- 2 cloves garlic minced
- 1 chipotle chile canned in adobo
- 1 tablespoon adobo sauce from canned chipotle chiles
- ¼ cup low-sodium chicken broth or water
- 1 2- to 2½-pound boneless pork loin roast
- 12 6-inch corn tortillas, warmed
- Toppings: shredded lettuce such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
Instructions
- Set Instant Pot to Sautee add oil. Once hot add tomatoes and onion and cook, stirring frequently for 5 minutes.
- Add tomatillo salsa and garlic. Cook for 1 more minute
- Stir in Chipotle and adobo and turn heat off. Cool for 10 minutes
- Transfer to blender. Add in Chicken Broth or water. Puree until smooth.
- Place Pork Loin in Instant Pot (or crock pot)
- Cover Pork with Puree mixture
- Under High Pressure Cook for 50 minutes (8-9 hours in crock pot)
- Release pressure naturally
- Remove Pork from Instant Pot to a bowl and shred with 2 forks- this can be done inside a crock pot
- Toss with Sauce and Sautee with sauce for 10 minutes to meld flavors. Season with Salt and Pepper
- Assemble tacos using warmed tortillas top with shredded lettuce, shredded cabbage, or thinly sliced radish, shredded cheese or cotija cheese. Or any other toppings of choice