Baja Pork Tacos Recipe
- 1 boneless pork sirloin roast (3 pounds)
- 5 cans (4 ounces each) chopped green chilies
- 2 tablespoons reduced-sodium taco seasoning
- 1 tablespoon ground cumin
- 24 corn tortillas (6 inches), warmed
- 3 cups shredded lettuce
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1. Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.
Freeze option: Cool pork mixture; freeze in freezer containers up to 3 months. Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Serve as directed. Yield: 12 servings.
2 tacos: 326 calories, 10g fat (4g saturated fat), 76mg cholesterol, 469mg sodium, 28g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Reviews for Baja Pork Tacos
"Very easy. It tastes a lot like another taco recipe I use."
"So easy and delicious! My husband commented that it was better than a restaurant (and we have some good local Mexican restaurants!)"
"These tacos are delicious and really do taste like they are from an authentic Mexican restaurant. I have 4 boys ages 9,7,4, and 2 and they all had clean plates. I definitely will make againf"
"This was excellent!. Put in the crockpot later at night and was done in the morning. This is so simple to make and the taste is incredible. Will be making this often in the future. Thanks so much for sharing the recipe!"
"Wonderful! Made for a party and everyone loved them! Put out chopped jalepenos , chopped onions and salsa for those that wanted but great just as recipe is. Will make again many times!"
"This was very good. I wasn't sure if 5 cans of green chilies was overdoing it for little kids, so I cut it back to 2. It was still yummy, but I'm sure it would be better with all of the chilies."
"Wow, these were great! I added a can of pinto beans for texture and fiber. My daughter ate her serving spooned over crushed tortilla chips and that was really good too. I will definately make these again."
"This was SO yummy! I put it together last night and put it in the fridge, then put it in the crockpot and turned it on...so easy and delicious! My family LOVED it too! The only changes I made...I just used a whole packet of taco seasoning mix and I added 1/2 an onion (because I needed to use it up!) We loved it and are happy there are leftovers! :)"
"So easy to make and we all loved it (especially my husband). We did eat the meat on flour tortillas because we like them better than corn."
"easy to make, the whole family LOVED it."
"So easy and yummy!"
"These were simple and amazing! Hands down the best tacos I've ever made. And the leftovers reheat wonderfully and make great nachos. This is the only taco recipe I will be using from now on. Thank you!"
"My husband raved about these! I have served them on tostada shells, whole wheat flour tortillas and corn tortillas - they are a hit every time!"
"This is very good. The whole family loved it. I will be making this often! A real keeper!"
"I made this and my husband loved it. He loved it with the corn tortillas but I think they would be just as good with regular hard taco shells. I am a total sour cream girl and I didn't even need it for these. They just had that much flavor. I will be making this again!"