Recipe of Perfect Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Prepare Homemade Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw estimated approx 420 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw using 27 ingredients and 9 steps. Here is how you cook that.

This is probably the most involved dish I've posted so far (until I make my famous Gumbo that is) but it's WELL worth it. This is for the slow cooker and it comes out Fanfreakintastic! I've made this a few times and I've finally got it perfected. This is good for a party or as in my case, something to make and eat for a week. The mix of the biting chipotle with the lime infused into the pork and the fresh, light slaw on top followed by the subtle zing of the cilantro.. Well, it'll make this a new favorite of anyone who tries it! I had the idea for this a couple years ago and couldn't find a recipe exactly as I imagined. So I made my own. After a few rounds of trial and error over the years I've finally got the methods down for the best results. I use purple onion because yellow, white and green were too strong. I now add the chipotle to the base instead of after pulling the pork because chipotle is very strong. It can easily overpower the subtle, delicious flavors we're infusing into this dish for hours. The trick is having the perfect blend of the spicy, tangy, zesty slaw and the savory of the cilantro. I use honey in the marinade because the sugars in it makes a world of difference in the caramelization of the sear.... Anyways just, Mmm, SO good! Enjoy! That's an order!

Ingredients and spices that need to be Make ready to make Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw:

1. Marinade--------
2. 2 tbsp honey
3. 1 tsp balsamic vinegar
4. 2 tbsp vegetable oil
5. Spice rub--------
6. Cracked black pepper
7. Garlic powder
8. Garlic salt
9. Dried basil/oregano mix
10. Seasoned salt
11. Cooking base---------
12. 1 c. Water
13. 1 c. Lime juice
14. 6 oz. beer
15. 1/4 large purple onion (sliced, in rings)
16. 1 raw lime, wedged
17. 1 can chipotles in adobo sauce
18. Main------------
19. 5 lb sirloin pork roast
20. 1 bag storebought slaw
21. Sour cream
22. Lime juice
23. Raw lime
24. 3/4 purple onion
25. 1 packet Baja citrus powder marinade
26. Fresh, chopped Cilantro
27. Flour tortillas

Instructions to make to make Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw

1. First off, to make the ingredients simple, I listed them in the different phases. I used 1 entire large purple onion (it's listed as 1/4 and 3/4 in ingredients) and for the lime juice I used 2 of those fake plastic limes filled with juice and 2 raw limes. The spice rub is preference really.. Go easy on the salts and heavy on the basil/oregano. Ok. Let's get started...
2. First, put all the 'cooking base' ingredients in the slow cooker on high. It'll warm as we prep the meat. Mix the 'marinade' in a bowl and microwave it about 20 seconds so the honey will mix with the oil and balsamic. Make your spice rub. You'll need about 3/4 cups at least.
3. NOW! Time to work our meat a little (giggity) so get the pork roast on a solid cutting board (never cut raw meat on wood) use a plate if you don't have one. I say 5 lbs of pork roast. For me that came in 2, 2 1/2 lb roasts. They're going to have a thick layer of fat completely covering one side. Trim all that off and discard. This is going to test your butchering skills. If your good you should be able to cut the whole flap of fat off in one sheet without cutting off any meat with it. Cut both roasts in half so you have 4 smaller versions. (Just makes them easier to work with)
4. Preheat a large nonstick pan. Coat your roast pieces in the 'marinade'. Apply the 'spice rub' liberally to one side, put the spiced side down in the pan and cover the top side with the rub. We're searing the meat. This will 1) give it a nice smokey hint since we're going to cook it in the slow cooker and 2) seal in the flavors a bit better and give the meat some structure (when it's done it'll be falling apart it's so tender) Cook all chunks of meat 5 minutes on both sides. See pic for example of a good sear.
5. Drop the 4 pieces of seared meat into the slow cooker where your 'cooking base' should be nice and warm. Turn the cooker down to low. That's going to cook for 5 hours (give or take. My slow cooker is brand new so it works really well. My low is almost high it seems) Now we'll make the slaw so it can sit in the fridge for a few hours.
6. Empty the bag of slaw into a Tupperware container. Add the 3/4 chopped purple onion. Sprinkle about half the packet of Baja citrus powder on. Cover and shake. In a separate container mix about a cup of sour cream and half of one of the lime juices together. Whisk well with a fork. Add to the slaw and blend well with the fork. Taste it. Add more of whatever you feel it might need... Maybe nothing. Maybe it's perfect. I needed to add more of the Baja citrus powder and a touch more sour cream. Depends on your taste. Cover and put it in da fridge. Break time for a few hours.
7. After 5 hours the pork should be falling apart as you lift it out of the cooker with tongs and shake it dry a bit. Remove the meat to a separate plate. Use a slotted spoon to get all the solid bits out of the 'cooking base'. Pick out as many purple onion pieces as you can and add to the meat. Reserve about 2 cups of the cooking base and discard the rest along with the solid bits. Shred the pork. You should be able to just use 2 forks. Your not cutting it, just 'pulling' it apart. Hence 'pulled pork'.... Eureka!!
8. Put the now pulled pork back into slow cooker along with the 2 cups of reserved base and squeeze the raw lime onto the pork. Also now we're going to add our fresh chopped cilantro. Again, the amount depends on your taste. I LOOOOVE cilantro so I did like a cups worth. Let cook for hour or hour and 1/2, still on low, mixing occasionally.
9. Now it's done! Put into a warm flour tortilla (you can also use a bun. Hell, put it on crackers and it'll be delicious!) and top with the citrus crema slaw and you've got yourself a mouth party!!

While this is by no means the end all be all guide to cooking easy and quick lunches it is good food for thought. The stark reality is that will get your own creative juices flowing so you can prepare excellent lunches for the family without needing to accomplish too much heavy cooking through the process.

So that is going to wrap it up for this exceptional food Recipe of Award-winning Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!