A bone-in pork shoulder is seared and slow cooked in the crockpot in dried chiles, beer and spices yielding a tender cut of meat that tastes great with the Quinoa Salad and a cabbage salad with lime- cilantro dressing. 

Serves 6


Slow-Cooker Pork:

1 bone-in Pork shoulder (about 31/2-4lb)

1 large sweet onion

4 cloves garlic

1 can Mexican beer (corona is great)

1 lime squeezed

3 dried chipotle chiles, stem and most seeds removed

3 teaspoons cumin

1 teaspoon chipotle seasoning

1 teaspoon chili powder

Kosher salt and pepper to taste

Southwestern Quinoa Salad:

1/2 cup Red Quinoa 

12 cup Quinoa 

4 scallions thinly sliced

1 can black beans, drained and rinsed

1 minced jalapeño 

1 small red pepper, small dice

1 cup fresh jicama, in matchsticks

2 cups sautéed frozen corn

3 tablespoons chopped cilantro, more to taste

2 teaspoons cumin

Juice of 1 freshly squeezed lime

2 tablespoons olive oil

Corn tortillas

Optional garnishes: sliced avocado, thinly sliced Fresno chiles, shredded Monterey Jack cheese, fresh squeezed lime, cilantro sprigs for serving 

 Cabbage Slaw:

1/2 red cabbage shaved

1/2 savoy cabbage shaved

2 cups matchsticks carrots

1-2 minced Fresno chiles

1 bunch chopped cilantro

1-2 fresh squeezed lime

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon cumin

3 tablespoons pumpkin seed oil

3 tablespoons toasted pumpkin seeds

Kosher salt and pepper to taste


For Pork: Season Pork generously with salt and pepper with a small amount of oil about 4 minutes a side.  Add onion and whole garlic to Pork. Transfer Pork to slow cookers do season with remaining ingredients.  Cook on low for 8 hours until Pork is falling off the bone. When cool enough to handle, shred pork with hands and add a couple of ladles of cooking liquid to the pork to keep moist.

For Quinoa: prepare Quinoa according to backage directions. I like to use stock and a bit of oil and diced shallots for flavor (but not necessary). Sauté corn in a bit of oil to caramelize. This takes a few minutes. Let cool.  Add remaining ingredients to a large bowl along with cooled Quinoa.  Toss and refrigerate or serve at room temperature. 

Cabbage Slaw:  Assemble all ingredients in a bowl and toss with dressing and pumpkin seeds.
Assemble Tacos:  Place shredded pork in taco. Sprinkle with cabbage slaw and garnishes and serve alongside Quinoa Salad.