The Scoop
These slow cooker street tacos are about nostalgia, minimal equipment, and the crispy texture of broiled pork.
The first time I made these slow cooker street tacos, I was in a whole new chapter of my life. It was my second evening in my quaint little culinary school apartment, and I was surrounded by boxes and chaos. The one certainty was the lingering anticipation of starting classes the following week. I needed comfort, something that whispered ‘home’ while also being practical in my limited kitchen space. That's when I remembered my cherished family taco nights. We’d always use pork shoulder because it could soak up flavors like a dream, and I’d throw in a dash of fresh orange juice to add a bright twist.
Armed with my trusty slow cooker, a gift from my aunt who knew my aversion to complex gadgets, I set out to recreate that memory. I tossed in the pork, chicken broth, and a handful of smashed garlic cloves, remembering how we’d always smash more than needed for good measure. While pork tenderized into perfection over hours, I focused on arranging my new space, albeit slowly. When the time came, I employed a chef-inspired trick: after shredding, I broiled the pork for a quick crisp, capturing a delightful texture reminiscent of those street vendors I admired.
Once ready, I assembled each taco with warmth, adding fresh shredded cabbage and creamy avocado, just like how my mom insisted on greens in every meal. Gathered around my tiny table, my classmates and I relished each bite, the flavors taking me back to those cherished nights at home. That moment, I knew I'd found a piece of home to carry with me, new apartment or not.
Ingredients
- 3 pounds pork shoulder, boneless
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh orange juice
- 4 cloves garlic, smashed
- 1 teaspoon black pepper
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- corn tortillas, to taste, warm
- cabbage, to taste, shredded
- avocado, to taste, diced
Directions
- In a 6-quart slow cooker on low heat, place the pork shoulder.
- Add the chicken broth, the orange juice, the garlic, the pepper, and 1 tablespoon of the salt to the pork shoulder.
- Cover and cook the pork shoulder until it is fork-tender, about 8 hours.
- Place an oven rack 6 inches from the heat.
- Preheat the broiler.
- Use a fork to thinly shred the pork shoulder in the slow cooker.
- Transfer the shredded pork, no juices, in an even layer into a 9x13-inch baking dish.
- Broil the shredded pork until it begins to brown and crisp, about 8 minutes.
- Carefully stir the shredded pork and broil, about 2 minutes.
- Sprinkle the shredded pork with the remaining salt and toss.
- Serve the shredded pork in the warm corn tortillas topped with the cabbage and the avocado.
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