Slow Cooker Pork Birria Tacos

These juicy, flavour packed pork tacos are incredibly easy to make. The pork becomes fall-apart tender after slow cooking and is perfect piled into warm tortillas with all your favourite fresh toppings.

What you need

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1 pork scotch fillet roast

2 tbsp American mustard

1 packet taco seasoning

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 jar Mexican salsa dip

¼ cup water

1 onion, cut into chunks

Salt and pepper, to season

Method

Pat the pork dry with paper towel and season generously with salt and pepper.

Coat the pork all over with the American mustard.

Combine the taco seasoning, smoked paprika, garlic powder and onion powder, then rub the mixture generously over the pork.

Place the onion chunks into the base of your slow cooker and sit the pork on top.

Pour over the Mexican salsa dip and water.

Cook on High for 8 hours, or until the pork is fall-apart tender.

Shred the pork using two forks and toss it through the cooking juices.

To Serve

Fill warm soft tortillas with the shredded pork and top with your favourite fresh fillings.

I served mine with:

* Charred corn

* Shredded purple cabbage

* Pickled onions

* Diced tomatoes

* Fresh coriander

* Cheese

* Avocado

* Spring onion

For the ultimate birria-style tacos, lightly dip each tortilla into the cooking juices before filling, then toast in a hot pan until golden and crispy.