Embrace the latest generation of hands-off cooking with a slow cooker designed to elevate your favorite meals with minimal effort. To showcase its versatility, let’s dive into a delicious recipe that will transform dinnertime into a flavorful, no-fuss experience. Introducing “Maple-Chipotle Pulled Pork Tacos”—a sweet-meets-smoky creation perfect for busy schedules and hungry crowds.
Ingredients
- 2 ½ pounds boneless pork shoulder (trimmed of excess fat)
- 1 cup tomato sauce
- ⅓ cup pure maple syrup
- 2 tablespoons chipotle peppers in adobo sauce (minced)
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 small tortillas (corn or flour)
- Optional garnishes: shredded cabbage, sliced avocado, lime wedges, chopped cilantro
Instructions
Place the pork shoulder in your Slow Cooker. In a separate bowl, whisk together the tomato sauce, maple syrup, minced chipotle peppers, smoked paprika, salt, and black pepper. Pour this mixture over the pork, ensuring it is evenly coated.
Seal the slow cooker and set it to cook on low heat for 7–8 hours (or on high for about 4 hours). You’ll know it’s done when the pork is fork-tender and shreds easily. Transfer the pork to a cutting board, shred with two forks, and return it to the sauce to keep everything moist and flavor-packed.
Warm your tortillas in a skillet or microwave, then load them up with the pulled pork mixture. Top with crunchy cabbage, creamy avocado, a squeeze of fresh lime, and a sprinkle of cilantro.
This recipe is a mouthwatering testament to everything the Slow Cooker can do. It’s great for families on the go or anyone seeking a hearty yet fuss-free meal. If you’re looking to cut back on calories, you can swap pork shoulder for chicken breast or try a low-sugar barbecue sauce in place of the maple syrup.
Experiment with different spice blends or garnish options to suit your palate. Enjoy the simple pleasure of letting the slow cooker do the work while you reap all the flavorful benefits!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
