Tacos are inexpensive, infinitely customizable, and appeal to the pickiest eater at the table. Tacos also fit into a healthy diet: Simply skip the full-fat dairy and top your tacos with veggies like diced avocados, chopped cabbage and fresh pico de gallo. As for the filling, I’m a fan of pulled pork, which delivers a whopping 30 grams of protein per taco and is easy to make in the slow cooker. As an added bonus, this recipe requires almost no prep work, which means Taco Night is the solution to Crazy Busy Night, too.
Start with a 4-pound, bone-in pork butt, which sometimes goes by its alliterative nickname, the Boston butt. (Fun fact: The butt cut isn’t actually from the back end of the hog. That would be the ham.) The butt is on the upper shoulder, and is revered for its tasty marbling. In a pinch, you can use a pork shoulder, also known as a picnic roast, which comes from the leg. The pork shoulder has no bone, and is just a tad tougher. But both cuts will shred beautifully when braised low and slow.