Slow-Cooker Costilla Tacos
Fall-apart pork ribs braised in a cumin-heavy sauce, shredded and served in warm tortillas with lime and onion. Minimal active time, maximum flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat ribs dry and season generously with salt, pepper, and cumin on both sides.
Step 2
Combine garlic, lime juice, and broth in a small bowl; stir until mixed.
Step 3
Layer ribs in slow cooker; pour broth mixture over the top.
Step 4
Cover and cook on low for 8 hours, or on high for 4 hours, until meat shreds easily.
Step 5
Remove ribs from liquid and shred meat with two forks, discarding bones.
Step 6
Return shredded meat to slow cooker and stir to coat with cooking liquid.
Step 7
Spoon meat onto warm tortillas and top with sliced onion and an extra squeeze of lime.
Step 8
Serve immediately with lime wedges and your preferred salsa.
Tools you’ll need
- slow cooker (4-quart or larger)
- small bowl
- two forks
- tortilla warmer or skillet
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