1. Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker. 2. Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes. 3. Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender. 4. If you do not have time, you could omit step 1-3 and just add everything to the cooker as it is. I think that step 1-3 does add flavour, though. 5. Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker. 6. Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander. 7. Serve in bowl along with basket of taco shells for everyone to spoon mixture into. 8. Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos. ---------------------------------------------------------------------------
Nutrition
Ingredients
