Pork or Chicken Tacos with Cilantro Slaw (3 Star)

This taco meat is cooked in the crock pot to tender, juicy, and savory perfection. Either chicken or pork works well here. The top picture is pork and the bottom is chicken (made on separate occasions).



Shredded Pork or Chicken Taco Meat

1 onion, chopped
2 teaspoons sea salt
2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon smoked paprika (or regular if you don't have smoked)
1 teaspoon garlic powder
1 teaspoon coriander
1 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1/3 cup brown sugar
4 lbs boneless, skinless chicken or pork
1 cup chicken or beef broth
2/3 cup frozen apple juice concentrate
2/3 cup water
1 cup Salsa Verde (tomatillo salsa)

Garnish

sour cream
cheese
Salsa Verde

Put the chopped onion in the bottom of a crock pot.

In a small bowl combine all of the seasonings and sugar. Rub this mixture onto the meat and place in the crock pot. Pour the broth, juice, and water into the crock pot. Cook on LOW for six to eight hours or until meat is so tender that it just falls apart when shredded.

Remove the meat from the pot and shred with two forks. Place shredded meat into a bowl or serving dish. Add some spoonfuls of broth back into the meat so that it is moist but not soggy. (The remaining broth can be reserved in the fridge or freezer for use in a soup later.) Stir 1 cup of salsa into the meat and serve with garnish(es) of choice. This meat is actually better the second day, so make it a day ahead or make enough so that you have left-overs.



I like to serve this with homemade tortillas (click here) and cilantro lime slaw (click here). The spice blend in this recipe is inspired by a recipe from Prudence Pennywise (click here).