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Dr Nick's Pork Soft Tacos

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“A 'pulled pork' recipe I came up with, inspired by my local El Salvadorian restaurant. Great for those who aren't fans of sweet BBQ sauce-based versions (like me!). Try it with Quick Spanish Rice.”
READY IN:
6hrs 30mins
YIELD:
12-24 small tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash your hands!
  2. Trim excess fat from roast.
  3. Combine the dry ingredients in a bowl and rub over the entire surface of the pork.
  4. Place pork in a slow cooker. Add water until roast is approximately half submerged. Add vinegar and remaining dry ingredients to the water and stir.
  5. Place slow cooker on low and leave for 6-8 hours, turning occasionally if you can.
  6. Remove roast from slow cooker. At this stage it's easy to remove any membrane that may be attached to the surface. Shred the pork using two forks and transfer to a large frying pan.
  7. Add about half the liquid to the pan and simmer gently until most of the liquid has reduced. You want the meat to be moist but not swimming.
  8. Serve in pre-warmed corn tortillas. I add chopped tomato and spanish onion with just a few drops of hot sauce.
  9. Enjoy!

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