Slow-Cooker ​Pork Tinga Tacos: Add This Easy Budget-Friendly Recipe to Your Menu Plans by Sara Haas RDN

Tacos are the perfect food. They are uniquely versatile and great for breakfast, lunch, dinner – even dessert. Here's an easy recipe for pork tinga tacos you make in your slow cooker from Taco! Taco! Taco! The Ultimate Taco Cookbook. 

You'll need:

Pork

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 1 large tomato, chopped
• 1 can (7 ounces) tomatillo salsa (about 1 cup tomatillo salsa)
• 2 cloves garlic, minced
• 1 chipotle chile canned in adobo
• 1 tablespoon adobo sauce (from canned chipotle chiles)
• 1/4 cup low-sodium chicken broth or water
• 1 (2- to 2 1/2-pound) boneless pork loin roast

Tacos

• 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

Here's how to make it:

1. To make the sauce, add the oil to a skillet and heat over medium heat. Add the onion and tomatoes and cook, stirring frequently, for 5 minutes. 
2. Add the tomatillo salsa and garlic, and cook 1 more minute. 
3. Stir in the chipotle and adobo and remove from the heat. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth. (Alternatively, you can use an immersion blender to puree.)
4. Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8-9 hours. 
5. After the pork is cooked, use two forks to shred. Toss with the sauce and cook an additional 10-15 minutes to meld flavors. Season to taste with salt and pepper. 
6. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish and cotija cheese. Servings: 6-8 and makes about 4 cups of cooked pork. 

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