Smoky Pork Tinga Tacos Slow Cooker
Transform your taco night with these irresistibly smoky pork tinga tacos, made effortlessly in the slow cooker for maximum flavor and tenderness. Perfectly seasoned with chipotle peppers in adobo, smoked paprika, and cumin, this dish features juicy, slow-cooked pork shoulder that practically melts in your mouth. A vibrant tomato-based sauce blankets the meat, creating a bold and savory filling that pairs beautifully with warm corn tortillas. Top each taco with fresh cilantro, tangy Cotija cheese, creamy avocado slices, and a squeeze of lime for a bright finish. With minimal prep and hands-off cooking time, these tacos are ideal for casual weeknight dinners or fiesta-worthy gatherings. Dive into the ultimate combination of smoky, spicy, and fresh flavors with this easy pork tinga recipe!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed)
- 1 large Yellow onion (thinly sliced)
- 3 Garlic cloves (minced)
- 2 peppers Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 14 ounces Diced tomatoes (canned)
- 1 cup Chicken broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 10 Corn tortillas
- 2 Lime wedges (for serving)
- 0.5 cup Cotija cheese (optional, crumbled for garnish)
- 1 large Avocado (optional, sliced for topping)
Instructions
Begin by preparing the pork shoulder. Trim off any excess fat and cut it into large chunks (about 4–5 inches wide) to ensure even cooking.
In the bottom of a slow cooker, spread the thinly sliced onion and minced garlic evenly. Place the pork chunks on top.
In a blender or food processor, combine the chipotle peppers, adobo sauce, canned diced tomatoes (with their juice), chicken broth, smoked paprika, ground cumin, salt, and black pepper. Blend until the mixture is smooth.
Pour the blended tomato-chipotle mixture over the pork and onions in the slow cooker, ensuring the pork is fully covered with the sauce.
Set the slow cooker to low heat and cook for 8 hours, or until the pork is tender and easily shredded with a fork.
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the sauce to coat evenly.
Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and slightly charred, about 20–30 seconds per side.
Assemble the tacos by filling each tortilla with a generous portion of the smoky pork tinga. Garnish with chopped fresh cilantro, crumbled Cotija cheese, and slices of avocado, if desired.
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
