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Lopez pork taco



  • 2 pound shoulder roast or pork butt roast
  • 1 pound large onion, quartered
  • 2 pound to 3 serrano or jalapeno peppers, diced
  • 6 pound garlic gloves, minced
  • 2 1/2 teaspoon salt
  • 2 1/2 teaspoon cumin
  • 2 teaspoon 1/2 teapoons corriander
  • 2 1/2 teaspoon oregano
  • 1 cup chicken broth or water


Baking Directions:

Trim fat off meat, then add liquid and rest of the ingredients into a slow cooker.

Cover and cook on low for 8 to 10 hours.

Remove meat from the liquid and shred with your fork when cooled.

To build the tacos: Place shredded pork in a tortilla and top with crema, cilantro and cotija cheese.

Squeeze fresh lime juice on each taco and enjoy!

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