Start your taco Tuesday (or taco any day of the week) right here with this recipe. The pork is slow cooked in the crock pot all day with chipotle peppers in adobo sauce, some Mexican spices, brown sugar and a couple citrus juices just to brighten things up. You pretty much put it in the crock pot and let the slow cooker do it’s magic. 8 hours later, you have a beautiful bowl of perfectly tender and juicy pork. It’s the perfect taco filling, trust me!

Don’t stop there, there’s also other things this pork would pair good with…


Burrito bowls



Breakfast hash

What I love most about slow cooking a piece of meat (beef roast or pork roast), is that it makes a ton of food and can be eaten in multiple ways. I know eating the same thing every day can get tiring, which is why I love to switch things up and use a roast or pork butt in several ways. Also, if you just can’t seem to eat the whole pork butt, you can transfer it to a freezer friendly zip lock bag and save it in the freezer for 4 months. I do this all the time for those nights that you feel lazy but crave something homemade. Easy as that!

These tacos were made with what I had at home so I improvised and got creative. The black bean purée turned out to be the perfect pairing with the pork. I also pickled some red onions and made my homemade flour tortillas. I had an idea they would be good, but I didn’t know they would be that good. I promise you, it’s worth a try!


Prep time: 10 minutes

Cook time: 6-8 hours

Total time: 8-9 hours

Serves: 3-5 lb pulled pork


  • 3-5 lb Boston butt/shoulder pork roast (bone in)
  • 1/2 white onion, thinly sliced
  • 4 cloves garlic
  • 1 lime, juice of
  • 1 can chipotles in adobo
  • 1 tbsp ancho chili powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1/3 cup orange juice, no pulp
  • 1/4 cup packed light brown sugar
  • 1 tsp kosher salt


  1. Place the Boston butt and the sliced white onion in the crock pot.
  2. Add the remaining ingredients to a blender and blend on high till smooth. Pour the mixture in top of the pork and set the crock pot to low for 8 hours. Close the lid and let cook.
  3. Once the bone can easily be pulled out, it’s ready. Depending on the size of your pork butt, it will take about 6-8 hours (about 2 hours per pound). Shred the pork with two forks and mix with the juices. Let cook on low for an additional hour.

INGREDIENTS for pickled onions:

  • 1 small red onion, paper thinly sliced
  • 1/2 cup water
  • 1 tsp salt
  • 2 tsp sugar
  • 3/4 white white distilled vinegar


  1. Place the onions in a sealable container (large mason jar works great).
  2. Place the remaining ingredients in a pot and bring to a boil. Once boiling, turn off heat and pour over the onions. Seal lid and place in the fridge for at least 2 hours or overnight.

INGREDIENTS for black bean purée:

  • 15.5 oz can black beans (recommend GOYA)
  • 1/2 small white onion, small dice
  • 1 tbsp olive oil
  • 1 cloves garlic, small chop
  • 1/2 tsp kosher salt
  • 1/4 tsp ground coriander


  1. Heat a pan to medium heat. Add in olive oil and onions and cook till translucent (about 5 minutes). Add in garlic and cook an additional minute. Add in remaining ingredients and reduce heat to low. Cook on low for another 8 minutes till beans are tender and bubbling.
  2. Turn off heat and transfer beans to a blender. Blend in high till texture is smooth. Transfer back to the pan and keep warm till ready to use.

I’ve linked the flour tortillas here: FLUFFY FLOUR TORTILLAS


  1. Smear the tortillas with a spoonful of black bean purée. Place a scoop of pork on top of that. Place the onion on top of that. Follow with cilantro and hot sauce. Serve hot.

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