Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa
Tieghan Gerard
Updated Oct 24, 2023
Pumpkin plus pork equals tacos that pop. The five-ingredient cranberry-lime salsa puts them over-the-top!
Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa
- Prep Time 5 min
- Total 6 hr 0 min
- Servings 6
- Ingredients 15
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 packet (1 oz) Old El Paso™ Original 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 tortillas from 1 to 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 2 cups shredded Cheddar cheese (8 oz)
- 1 avocado, pitted, peeled and diced, if desired
Make With
Old El Paso
Instructions
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Step1Spray 4-quart slow cooker with cooking spray.
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Step2Add 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.
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Step3Meanwhile, in medium bowl, mix Cranberry Salsa ingredients. Taste, and season with salt if needed. Store in refrigerator until ready to use.
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Step4When 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.
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Step5Place small amount of pork into each tortilla. Sprinkle with cheese. Top with sliced avocado and cranberry salsa.
Nutrition
Nutrition Facts are not available for this recipe
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