Slow Cooker Pork Tacos with Fresh Pico de Gallo

Every step of this taco recipe is worth it because – tacos. Braised in the slow cooker, pork comes out full of signature Cholula® Original Hot Sauce flavor and ready to fork shred. Load into warm tortillas and top with an easy homemade pico de gallo and your favori... Every step of this taco recipe is worth it because – tacos. Braised in the slow cooker, pork comes out full of signature Cholula® Original Hot Sauce flavor and ready to fork shred. Load into warm tortillas and top with an easy homemade pico de gallo and your favorite garnishes like ….  More Cholula®! ReadMore ReadLess
30 min
PREP TIME
12 hr
COOK TIME
20
INGREDIENTS

INSTRUCTIONS

  • 1 Pat pork dry with paper towels. Season all over with salt and pepper. Place pork, onions and garlic in slow cooker. Mix beer, Hot Sauce, lime juice, coriander and cinnamon in medium bowl. Pour over pork in slow cooker. Cover.
  • 2 Cook 4 - 5 hours on HIGH or until pork is tender and shreds easily. Transfer pork and 1 cup of cooking liquid from slow cooker to large bowl. Shred pork using 2 forks, stirring to mix well with cooking liquid.
  • 3 Meanwhile, for the Pico de Gallo, mix all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve.
  • 4 Fill warm tortillas with shredded pork. Top with Pico de Gallo and Cotija cheese. Serve with lime wedges and drizzle with additional Hot Sauce, if desired.

    To prepare in the Instant Pot®, prepare as directed in step 1, using an Instant Pot in place of the slow cooker. Close lid. Set Valve to Seal. Set to cook for 60 minutes on High Pressure (Manual), or until meat is tender. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating directions.) Continue as directed above.
    Test Kitchen Tip: Reserve extra cooking liquid from slow cooker as a base for soup, Pozole or beans.