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
- 2.5 lbs pork spare ribs or beef short ribs
- 2 tbsp cumin
- 4 cloves garlic, minced
- 3 tbsp lime juice
- 1 cup chicken or beef broth
- 1 medium white onion, thinly sliced
- 12 count corn or flour tortillas, warmed
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat ribs dry and season generously with salt, pepper, and cumin on both sides.
- 2
Combine garlic, lime juice, and broth in a small bowl; stir until mixed.
- 3
Layer ribs in slow cooker; pour broth mixture over the top.
- 4
Cover and cook on low for 8 hours, or on high for 4 hours, until meat shreds easily.
- 5
Remove ribs from liquid and shred meat with two forks, discarding bones.
- 6
Return shredded meat to slow cooker and stir to coat with cooking liquid.
- 7
Spoon meat onto warm tortillas and top with sliced onion and an extra squeeze of lime.
- 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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