My daughter fell recently and tore her meniscus and ACL and had to have surgery. She is 4 hours away and I didn’t feel comfortable with her trying to get around on her own while my son-in-law was at work. I decided to drive down for a week to help out. We all love Mexican food and Mike, my son-in-law, happens to have his birthday on Cinco de Mayo. In order to cheer Chelsea up a little, I decided to throw a little Cinco de Mayo party little early and serve one of her favorite dishes, crockpot shredded pork tacos. Of course what would a party be unless I spiced up my fiesta with with favorites from Old El Paso™ and Avocados from Mexico!
Everyone loves celebrating Cinco de Mayo, and with Mike’s birthday on that day, it doubles the fun! I just love al the amazing food that goes with Cinco de Mayo and all the fun that goes with it! One favorite dish we serve on Cinco de Mayo is my Crockpot Shredded Pork Tacos because they are so easy to make and taste incredible. Of course, no taco is the same unless it is an Old El Paso taco with fresh avocados from Mexico!
I love this recipe because you can leave the pork to slow cook in the crockpot all day. When you get home from work, all you need to do is gather your favorite products from Old El Paso™ and Avocados from Mexico. I use the Mild Taco Sauce and the Chopped Green Chilies from Old El Paso™ in the crockpot and save some for the tacos. For the tacos, I prefer the Stand ‘N Stuff™ Taco Shells because they won’t fall apart when I try to eat my stuffed taco! For added flavor, I also use some of the Traditional Refried Beans from Old El Paso™ and dice up some avocados from Mexico.
For your Cinco de Mayo fiesta or taco bar party, be sure to stock up on plenty of products from Old El Paso™ and Avocados from Mexico! Nothing puts me in the mood to party like delicious food! Be sure to pick up a few delicious Avocados from Mexico to add to your tacos or to use in making your fresh guacamole!
- 4 pound bone-in pork shoulder
- 3 tablespoons chili powder
- Salt and ground black pepper
- 1 large onion, cut into wedges
- 3 cups root beer
- 1 bottle of Old El Paso Mild Taco Sauce
- 1 can Old El Paso Canned Chopped Green Chilies
- 2 teaspoons canned adobo sauce
- Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, Old El Paso Mild Taco Sauce, Old El Paso Canned Chopped Green Chilies, and adobo sauce. Pour mixture over meat.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.
- Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.
- Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.