Pork Birria Tacos
Main, Slow Cooker
Featured Summer 2024
Servings 10-12 Calories 350 per taco Serving Size 1 taco
Prep Time 15 minutes
Cook Time 6-8 hours + 20 minutes to construct tacos after cooking
Equipment Needed
Crockpot
Cast Iron Comal *optional
Ingredients
FOR THE MEAT
1 pork butt roast 3-4 pounds
2 4oz cans chopped green chilis
1 can chipotles in adobo sauce
3 tablespoons sofrito
2 teaspoons cumin
Juice from 2 limes
16-32oz beef broth
4-6 garlic cloves, minced
4-5 bay leaves
1 large white onion, diced
Salt & Pepper to taste
FOR TACOS
Yellow corn tortillas
Cheese
1 large white onion, diced
Chopped cilantro
Lime
Directions
Add pork butt and other ingredients into a crockpot.
Cook on high for 6-8 hours or until meat is tender and falls apart.
Remove bay leaves Break apart the meat and sear in a hot skillet, set on a plate to the side.
Dip the tortillas into the juice from roast, place in hot skillet, add meat, top with cheese, fresh onion and cilantro.
Fold tortilla in half and sear both sides until cheese melts, continue until you have your desired amount of tacos.
Serve tacos with a lime and a side of the roast juice for dipping.
Notes
The meat should be falling apart easily, adjust time as needed.
