Slow-Cooked Pork Tacos with Chipotle Aioli
Trim fat from roast. Sprinkle with taco seasoning mix; rub in with your fingers. Place the roast in a 3 1/2- or 4-quart slow cooker. Add undrained tomatoes; cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.Advertisement
Remove the roast, reserving cooking liquid. Shred the meat using two forks. Toss the meat with enough cooking liquid to moisten. Set half of the meat aside (about 2 1/2 cups) and place the remainder in an airtight container for later use (see Tip).
Combine lettuce, mango, and jicama in a medium bowl.
For chipotle aioli, combine mayonnaise, lime juice, garlic, and chipotle pepper in a small bowl.
Serve the shredded meat, the lettuce mixture, and the chipotle aioli in tortillas. Sprinkle with cilantro.
Tips: If desired, substitute 1/4 teaspoon ground chipotle chile pepper for the canned chipotle pepper.
Leftover shredded meat can be stored in an airtight container in the refrigerator up to 3 days or freezer for up to 3 months.
Equipment: 3 1/2- or 4-quart slow cooker
2 lean protein, 1 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 fruit