Craving Tacos? Make This Chai-Spiced + Slow-Cooker Pork
I almost never use my slow-cooker, but every time I do, I wonder why I don’t use it more. It makes flavorful meats so easy, and that it makes me want to put it to work more often!
The pork in this recipe comes out so tender and bursting with warming spices, refreshing orange citrus, and the nourishing textures and flavors of a great cut of meat. I first made this recipe in the fall to elicit the tastes of autumn: think chai spices with notes of citrus in a hearty-yet-fresh combination of flavors.
By cooking this in a slow-cooker, the meat stews in liquid for hours on end, ensuring that every bite is tender and bursting with flavor.
And you can whip up a big batch (this recipe makes 8-10 servings), and have it available throughout the week to serve in tacos, on top of salads, underneath runny eggs (trust me on this one…it’s amazing). It’s so versatile, and really is an impressive dish. I’ve served it at dinner gatherings and it’s a true crowd-pleaser!
Let me know how you use this one in your kitchen! I love seeing how these recipes end up on your plate.
- 3 lbs pork shoulder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 a small red onion, chopped into strips
- Juice of half an orange (about 1/3 cup)
- 2 cups bone broth or stock
- 2 tsp apple cider vinegar
- 1/2 tsp sea salt or real mineral salt
- A few sage leaves
- Add chopped onions to the bottom of a slow cooker.
- In a small bowl, mix the spices together (cardamom, cinnamon, ginger, cloves, and salt).
- Rub all sides of the pork shoulder with the spice mixture (make sure to use up all of the spice mixture).
- Place the spice-rubbed pork shoulder into the slow-cooker.
- Add the orange juice, apple cider vinegar, broth, and sage leaves to the slow cooker over top of the pork shoulder.
- Set the slow cooker to the "pork" setting, or set to cook for at least 8 hours.
- After about 8 hours, the pork should be very tender and brown on the outside.
- Transfer the pork from the slow cooker to a large bowl to shred. Using two forks, shred the pork.
- Serve immediately, or store for up to 4 days in the fridge.