Slow Cooker Pulled Pork Tacos

Ingredients

• 1 , 6-pound
• 8 garlics cloves
• 4 bays leaves
• 4 Romas tomatoes , quartered
• 1 large onion , cut into eighths
• 3 drieds guajillo dried guajillo
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt , or to taste
• 1 teaspoon freshly ground black pepper
• 2.5 cups chicken broth
• 24 corns tortillas
• 12 ounces cotija cheese , shredded
• 1/2 onion , diced
• 1.5 cups shredded cabbage
• 1 bunch radishes , thinly sliced
• 3 limes , cut into eighths

Instructions

1. 1

   Combine pork shoulder roast, garlic cloves, tomatoes, onion, guajillo chiles, cumin, salt, and pepper in a large (5 to 6-quart) slow cooker; pour chicken broth over roast.

2. 2

   Cover, cook on High until pork is fork tender, 6 to 7 hours. Remove roast from slow cooker; allow to cool for about 10 minutes. Shred pork with 2 forks, discarding any fat or membranes.

3. 3

   Discard bay leaves. Pour cooked vegetables and liquid through a sieve; reserve cooking liquid and set aside. Place cooked vegetables in the bowl of a blender or food processor; blend to a smooth puree.

4. 4

   For dipping sauce, skim excess fat from cooking liquid; set fat aside. Return puréed vegetables and defatted cooking liquid to the slow cooker; cook, covered, on High until ready to serve.

5. 5

   Add a bit of reserved fat to a large skillet or comal over medium-low heat. Soften tortillas by warming on each side for 1 to 2 minutes.

6. 6

   To make tacos, place about a tablespoon of shredded cheese, 2 tablespoons shredded pork, and an additional tablespoon of shredded cheese on one half of warm tortilla. Fold other half of tortilla over filling; repeat with all tortillas.

7. 7

   Add a thin layer of reserved fat to the skillet or comal over medium heat. Place folded, filled tortillas in batches in the hot skillet; cook until golden, 3 to 4 minutes per side. Use a spatula to move any cheese that oozes out back into taco.

8. 8

   Ladle dipping sauce from slow cooker into individual serving bowls; garnish each bowl with shredded cabbage, radishes, chopped onion, and a squeeze of lime juice. Serve tacos warm, with dipping sauce.