Ingredients
Scale
- 3–4 lbs pork shoulder
- 1/4 cup honey
- 2–3 chipotle peppers in adobo sauce, minced
- 2 tbsp adobo sauce from the can
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper, to taste
- 12 small corn or flour tortillas
- Your choice of toppings (e.g., diced onions, cilantro, avocado, lime wedges)
Instructions
- Trim excess fat from the pork shoulder and cut into 3-inch chunks. Season with salt and pepper.
- Mix honey, minced chipotle peppers, adobo sauce, garlic powder, onion powder, and cumin to create a marinade.
- Marinate the pork in a resealable bag or bowl for at least 2 hours or overnight.
- Cook the marinated pork in a slow cooker on low for 8-10 hours or high for 4-5 hours until tender.
- Shred the cooked pork with two forks.
- Warm tortillas in a skillet for about 30 seconds on each side.
- Assemble tacos with shredded pork and desired toppings.
- Serve immediately with extra lime wedges and toppings on the side.
Notes
- For best flavor, marinate overnight.
- Adjust the number of chipotle peppers based on your heat preference.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Paleo
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg