|Tacos made in the crockpot are about my favorite thing to eat out of a crockpot. Smoky Pork Tinga Tacos were on one of my most favorite blogs, Prevention RD, last week. I made some changes, mainly omitting the chorizo because I am not a huge fan of it. The fire roasted tomatoes and chipotles gave the tacos an intense smoky flavor. The meat was so tender at the end of cooking, I went ahead and shredded it before it totally fell apart on its own. These tacos were delicious. They make me want to try Chipotle Short Rib Tacos in the crockpot, it makes for such an easy weeknight dinner. I served these on corn tortillas, which was perfect.|
½ pound red skin potatoes, cut into 1/2-inch cubes
1 ½ pounds boneless pork loin, trimmed of fat and cut into 1-inch pieces
1 14 ounce can fire-roasted diced tomatoes
3 chipotles in adobo, diced
1 tablespoon adobo sauce
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
3 garlic cloves, minced
½ medium white onion, sliced ¼ -inch thick
½ teaspoon salt
Spread the potatoes over the bottom of a slow cooker and top with the pork.
In a large bowl, mix the tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and salt. Pour the mixture evenly over the meat and potatoes.
Cover and slow cook on high for 6 hours or low for 8-10 hours.
Serve with warm corn tortillas, cheese, avocados, and salsa for making soft tacos.
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