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Baja Pork Tacos Recipe

Baja Pork Tacos Recipe

“This delicious recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste.” —Ariella Winn, Mesquite, Texas
TOTAL TIME: Prep: 10 min. Cook: 8 hours YIELD:12 servings


  • 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.
  • 2. 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.

Nutritional Facts

2 tacos: 326 calories, 10g fat (4g saturated fat), 76mg cholesterol, 469mg sodium, 28g carbohydrate (1g sugars, 4g fiber), 30g protein Diabetic Exchanges:2 starch, 3 lean meat, 1 fat

Reviews for Baja Pork Tacos

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Reviewed Jun. 5, 2016

"Very easy. It tastes a lot like another taco recipe I use."

Reviewed Jan. 12, 2016 Edited Jan. 13, 2016

"So easy and delicious! My husband commented that it was better than a restaurant (and we have some good local Mexican restaurants!)"

Reviewed Apr. 19, 2015

"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"

Reviewed May. 4, 2014

"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!"

Reviewed Feb. 12, 2013

"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!"

Reviewed Jul. 6, 2012

"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."

Reviewed May. 14, 2012

"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."

Reviewed May. 3, 2012

"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 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! :)"

Reviewed Jan. 24, 2012

"Easy and flavorful. Great dinner!"

Reviewed Jan. 17, 2012

"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."

Reviewed Dec. 16, 2011

"Easy to make, the whole family LOVED it."

Reviewed Oct. 25, 2011

"My fiancee is in love with this recipe. When I ask him what he wants for dinner he always says "Those pork taco things!" I have never had such an easy recipe taste so delicious. We even use the leftovers to make tamales or chile rellenos. Absolutely incredible. Highly recommend."

Reviewed May. 25, 2011

"So easy and yummy!"

Reviewed Apr. 27, 2011

"Simple, simply delicious!! Will try tonite with beef!! I am a green chili-holic, and this recipe is GREAT!!! I wonder how it would be with chicken........YUM!!"

Reviewed Feb. 2, 2011

"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!"

Reviewed Jan. 9, 2011

"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!"

Reviewed Dec. 9, 2010

"Wow! Best tacos I've ever made. The pork is so tender and easy to prepare. I used muenster cheese instead of mozz because that was all I had on hand. Also used flour tortillas. Next time I'll try it with corn tortillas. Can't wait to make it again for the family!"

Reviewed Nov. 13, 2010

"This was so easy to make and very flavorful! I'll be bringing some over to my mom's house to enjoy since this makes a lot of servings. This would be a perfect item to bring for a potluck. :)"

Reviewed Oct. 17, 2010

"This is very good. The whole family loved it. I will be making this often! A real keeper!"

Reviewed Aug. 27, 2010

"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!"

Reviewed Aug. 26, 2010

"For such a quick and easy recipe, these tacos were delicious. I served them with all the "extras" (sour cream, salsa, tomato, avacado) and they were even more tasty."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.