Slow Cooker Pork Rib Tacos

Method4 steps · about 8 hr 10 min

1. 1

   Step 1: Mix all the chili powder (1 tablespoon), dried cumin (2 teaspoons), dried oregano (1 teaspoon), coriander spice (1½ teaspoons), kosher salt (2 teaspoons) and freshly ground black pepper (1 teaspoon) in a small bowl to make the dry rub.

   Uses 1 tablespoon chili powder · 2 teaspoons dried cumin · 1 teaspoon dried oregano · 1½ teaspoons coriander spice · 2 teaspoons kosher salt · 1 teaspoon freshly ground black pepper

2. 2

   Step 2: Rub the rib-rack sections with the prepared spice mixture and put them in the slow cooker, arranging them so its lid can close. Sprinkle any rub left in the bowl over the ribs, so the full measured rub is used once. Add all the minced garlic (1 tablespoon), both dried árbol chiles (2) and the orange juice (½ cup).

   Uses 1 rack St. Louis-style pork ribs, cut into halves or thirds to fit the slow cooker · Complete measured dry-rub mixture · 1 tablespoon minced garlic · 2 dried árbol chiles · ½ cup orange juice

3. 3

   Step 3: Cover and cook on LOW for about 8 hours, until the ribs are fully cooked and the meat falls apart easily. Continue on LOW if the ribs still need time to become tender.

   Slow-cook pork ribs on LOW until fall-apart tender · 480 minUses Complete seasoned rib rack with garlic, dried chiles and orange juice in the cooker

4. 4

   Step 4: Remove every rib bone and shred or pull apart all the tender cooked meat with forks. Discard the whole cooked árbol chiles if you do not want them in the filling. Divide the pulled meat among ready corn tortillas for 6 portions, and top with optional already-prepared peach-strawberry salsa.

   Uses Complete fall-apart cooked pork rib rack · Ready corn tortillas, as needed for six taco portions · Already-prepared peach-strawberry salsa, optional to serve