Chipolte Pork Tacos


One of 2010 big successes was discovering how a slow cook or BBQ  a joint of pork causing to melt dissolve into meat so soft a fork ( or even spoon) caused it to collapse  tender strands. I tried this a few ways with

I was really keen to see how the slow-cooker would cook a whole joint of pork, combined with another great discovery of 2010 Chipoltes en adobo , a spicy Mexican chilli sauce. from Thomasina Miers.


The results were fantastic, a 1.5kg unrolled shoulder of pork with skin and fat left on, smeared all over with a mix  a few tablespoons of Chipoltes en adobo ( mixed with equal parks balsamic vinegar and brown sugar) 

I put the pork into the slow cooker on low for 6 hours this resulted in the softest mosit pork  with minimum effort. If you don’t have a slow cooker putting the meat in a Le Cruset in the oven at 140deg or wrapped foil for 4 hours would have the same effect.


Once you are ready to serve the pork simply fork apart the meat ( including the fat/skin if you wish) and pour over the remaning juices pop under a medium grill for 15 minutes, you could skip this but it does give some extra sticky crunchy bits.


Serve in tortillas with salsa , sour cream ( or yogurt)  A mix up with the vegebox saw our seasonal vegebox replaced with the fruits and veg options, with the first fresh tomatoes I have seen in months and avocados. I didn’t need more of an excuse to whip up a spicy salsa, equal amounts of red onions, avocado fresh tomatoes , fresh coriander , lime juice and garlic and fresh chilli. Otherwise delicious with a homemade coleslaw , cabbage carrots and onions

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11 Responses to Chipolte Pork Tacos

  1. Paul O'Regan says:

    Now that makes me hungry. The pork shoulder in the freezer has just been removed.

  2. laura says:

    mmm looks lovely! am quietly obsessing about this and regretting my very dull dinner 🙂

  3. Tommi Miers says:

    Oh, man, that looks good!! Can I use the recipe in the up and coming Wahaca book? It just looks so delicious! I’d really love to. Let me know if you think its ok. I am dying to get a pressure cooker. Carolyn at work has one and says they are the best things. Those tacos look totally delish. So pleased you’ve made the chipotles – they are the best aren’t they?

    tommi xxx

  4. Rachel says:

    Wow. This is what the slow cooker was designed for. Can’t wait to try it.

  5. Lindsay says:

    Those look like real corn tortillas! (not the horrible Old El Paso things in the supermarket). Where do you get them? I have a tortilla press but in addition to everything else that goes into making a meal like this, I rarely have the energy to make tortillas too.

  6. Pingback: Gochujang Pulled Pork with Spicy Beansprout Salad | Girl Interrupted Eating

  7. laura says:

    just been and bought a slow cooker. pork on now! very excited about returning from the pub and having something to pick over 🙂

  8. Pingback: Rhubarb and Chili Pulled Pork ( Pressure Cooker) | Girl Interrupted Eating

  9. Pingback: Rhubarb and Chili Pulled Pork ( Pressure Cooker) | Girl Interrupted Eating

  10. Emily says:

    Looks amazing, am going to make this tomorrow. Quick question – how much vinegar and sugar did you use? Did you get much of a sauce from the meat at the end of the cooking from just adding the chipotles, vinegar and sugar? Thanks

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