Slow Cooker Chile Verde Pulled Pork Tacos

I've got to say...It doesn't get much better than these tacos here.

I mean...the pork simmers in delicious roasted poblano sauce in a crockpot all day.

How can you go wrong with that?

 I really enjoyed mine topped with a lightly dressed coleslaw.

I added some diced red peppers to coleslaw mix, then added that to a mixture of 

1 tablespoon of mayo, juice of 1/2 a lime, tablespoon of vinegar, 1 tsp sugar, sprinkle of celery seed and some salt and pepper.

I have a couple of coleslaw recipes you can check out if you want. 

This one here is lightly dressed (no mayo) and this Creamy Jalapeno Coleslaw is obviously 

a creamier version with a nice heat from jalapeno. Or...just some shredded cabbage 

topped with sour cream and a shot of lime juice would be good.

We finished up leftovers the next day with our favorite bbq sauce drizzled over 

some warmed up pork and topped with coleslaw. Really good!

Linked with Weekend Potluck & Foodie Friday.

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SLOW COOKER CHILE VERDE PULLED PORK TACOS

4 large poblano peppers
corn tortillas
2 cups onion, chopped (apprx 2 onions)
6 large tomatillos, husked, washed and quartered
5 garlic cloves
2 tsp ground cumin
4 1/2 lbs boneless pork shoulder, trimmed
1 tsp salt
1 tsp pepper

Preheat broiler to high with oven rack 6 inches from heat. Place poblanos on an aluminum foil-lined baking sheet; broil until blackened, about 10-15 minutes, turning to get both sides. Wrap in the foil and let stand 10 minutes. Peel and remove seeds and membranes.

Also broil 2 corn tortillas until beginning to char, 30 seconds to a minute per side. Tear charred tortillas into pieces.

Process poblanos, charred tortillas, onions, tomatillos, garlic and cumin in a blender or food processor until smooth.

Sprinkle pork with salt and pepper. Place in slow cooker coated with cooking spray. Pour poblano mixture over pork. Cook on low until pork is done, about 8 hours.

Skim fat from top of slow cooker and discard. Remove pork and shred with 2 forks. Stir in 1 cup of the poblano mixture from the slow cooker (or more to taste).

Serve on corn tortillas with desired toppings.

Original recipe from 2017 Christmas with Southern Living