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Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa

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Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa
  • Prep Time 5 min
  • Total Time 6 hr 0 min
  • Servings 6
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Pumpkin plus pork equals tacos that pop. The five-ingredient cranberry-lime salsa puts them over-the-top!

Ingredients

Pork Filling

3
to 4 lb pork shoulder roast
1
can (14 oz) pumpkin (not pumpkin pie mix)
2
chipotle chilies in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
1
package (1 oz) Old El Paso™ taco seasoning mix
Juice of 1 lime
1
can or bottle (12 oz) beer

Cranberry Salsa

1
can (12 oz) whole berry cranberry sauce
1
chipotle chili in adobo sauce, finely chopped
Juice of 1 lime
1
jalapeño chile, seeded, chopped
1/4
cup fresh cilantro, chopped
Salt, to taste

To Serve

8
to 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed
2
cups shredded Cheddar cheese (8 oz)
1
avocado, pitted, peeled and diced, if desired

Directions

  • 1 Spray 4-quart slow cooker with cooking spray.
  • 2 Add Pork Filling ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • 3 Meanwhile, in medium bowl, mix Cranberry Salsa ingredients. Taste, and season with salt if needed. Store in refrigerator until ready to use.
  • 4 When pork is cooked and falling apart, remove it from slow cooker; allow to cool slightly. Shred with 2 forks, then add it back to slow cooker; toss with the sauce.
  • 5 Place small amount of pork into each tortilla. Sprinkle with cheese. Top with sliced avocado and cranberry salsa.
Tips  

Instead of taco seasoning mix, try using 1 can (14 oz) Old El Paso™ enchilada sauce.

If you do not have pork or do not eat pork, you can use chicken breasts or thighs instead.

Canned butternut squash or sweet potato can be used instead of canned pumpkin.

Nutrition Information 
No nutrition information available for this recipe
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