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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
  • Chef notes

    Mario Lopez shares a family recipe to celebrate his new children's book, "Mud Tacos," written with his sister, Marissa Lopez Wong, and illustrated by Maryn Roos.


    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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