Y’all. These are so good.
Really, truly, mouth-wateringly delicious.
I know it may sound a tad strange, but a few months ago, a friend mentioned to me that she and her husband love to make pulled pork in a slow cooker with just a can of Dr. Pepper for pulled pork sandwiches. Of course I’ve been thinking about it, as the simple recipe just sounds so unique. Well, of course, the lovely Pioneer Woman has her own recipe in which she adds some chipotle pepper and she, in her genius, serves up the pork in taco form. Tacos win in our house. And who can resist the flavor of chipotle? Smoky, spicy, and the oddly perfect match for Dr. Pepper.
Speaking of the Dr. Pepper, I don’t even know what it does or how it does it, but it magically transforms the pork into tender and slightly sweet and oh so delicious meat. It doesn’t actually taste like Dr. Pepper, which in my opinion is a good thing. Throw in the chipotle pepper and me-oh-my. Sweetness with a punch of spice!
To kick things up another notch, I added a dollop of avocado + lime + sea salt. Is there anything better in this world? I just used our very last Crate & Barrel gift card from our wedding to buy a mortar and pestle which is absolutely perfect for blending the avocado, lime and sea salt into a creamy topping. But if you don’t have one, a good fork works perfectly for mashing.
I mean, you know a meal is good when your husband scarfs it down barely taking a breath, in three minutes flat. The simplicity and flavor of this recipe is ideal for the hot summer. Literally just throw three ingredients in a slow cooker to cook all day, grab some toppings and voila! A fabulous meal!
1.5-2 pounds pork loin
8-10 corn tortillas
1/2 of one medium size onion, peeled and chopped in bite size pieces
1 can Dr. Pepper
2 chipotle peppers in adobo sauce from the can plus one tablespoon adobo sauce
Juice of half of one lime
Pinch of Sea salt
Shredded Monteray Jack or Sharp Cheddar, or Queso Fresco would be delish
Place pork loin in the Slow Cooker with chopped onions. Add chipotle pepper with sauce. (Just plop it in!) Pour in can of Dr. Pepper. Cook on low for 6 hours. When finished, skim any fat off of the top with a slotted spoon then shred with two forks.
*note: you may think there is a lot of liquid in the crock pot, this is because of the Dr. Pepper, but the amount is needed to reach the full flavor. In order to not serve up liquidy tacos, use a slotted spoon or tongs to serve the meat.
For the Avocado Dollop: Slice open avocado and scoop out into a bowl. With your mortar and pestle or just with a fork, mash together avocado, lime juice, and sea salt. Add more lime juice or salt according to taste.
For the tortillas: Either heat them in the oven or microwave, or, we threw them on the grill for a couple of minutes.
Spread sour cream on the tortilla, add shredded pork, avocado, and cheese.