This low-maintenance dish is also perfect for serving at dinner parties.
Chef Eric Drexler, formerly of the Outer Banks Taco Bar in Kitty Hawk, NC, cooks amazing food. We often drive about 100 miles round-trip for his mouth-watering coffee-rubbed pork. This recipe isn’t for that. But Chef Eric shreds his pork and serves it on homemade corn tortillas and this recipe does remind me of his style of cooking. It gets us through the winter when OBTB is closed.
I like to use a boneless pork loin roast, but I have successfully used pork tenderloin and Boston butt in this dish as well. If you use pork tenderloin, shorten the cooking time and don’t cut your slices in half. If you use Boston butt, it will increase the saturated fat content of your final dish. If you don’t have garlic pepper, use freshly ground pepper and a little bit of salt. If you can find Mexican oregano, use it. If you don’t have time to make your own tortillas and salsa, buy them.
This recipe is good source of Protein, Niacin, Vitamin B6, Thiamin, Selenium and Phosphorus. If you are watching your Cholesterol, you may want to reduce your portion size.
Slow-Cooker Pork Tacos
- Slice roast into 1½-inch slices, the cut each slice in half. Add to slow-cooker along with garlic pepper and oregano. Toss to get some of the spice mixture on all pieces of pork. Place onion wedges on top of pork.
- Cook on low setting until meat is very tender, about 6 hours. Discard onion and shred pork. Serve with Homemade Corn Tortillas and Roasted Tomatillo Salsa.