Slow-Cooked Pork Tacos Recipe
- 2 pounds boneless pork sirloin chops, cut into 1 to 2-inch pieces
- 1-1/2 cups salsa verde
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1/4 cup chopped dried apricots
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Dash hot pepper sauce
- 10 flour tortillas (8 inches), warmed
- Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions
- 1. In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours.
- 2. Shred pork with two forks. Serve in tortillas; top as desired. Yield: 10 servings.
1 taco: 184 calories, 4g fat (1g saturated fat), 0 cholesterol, 562mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 3 lean meat.
Reviews for Slow-Cooked Pork Tacos
"This was delicious! I cooked it on high for 3 hours and the meat was perfect. I will admit, since I was running late getting it put together, I omitted the chopped onion and pepper (I added minced onion, I didn't measure it, I just sprinkled a generous amount on top of the meat). I also omitted the apricots cuz it sounded odd to me and used a generous helping of garlic powder in place of the garlic cloves (again, I was in a hurry!). I used all the other seasonings in the listed amounts."
"Followed the recipe exactly except after reading other reviews I used a pork butt, these were excellent, wouldn't change anything else Thanks for sharing!!"
"Traditionally, carnitas (pork) tacos are made with corn tortillas and pork loin is not used because it has no fat. Flour tortillas are used in Texas for tacos, however. This is odd to me as most Northern Mexican and Californian tacos use corn tortillas. We get just a plain pork roast of any kind (except loin) and pressure cook it for about an hour depending on size with no fruit or spices or I use my French oven and cook for an hour and a half depending on the size of the roast. pork is delicious on its own and needs very little dressing up.One wants the picnic type of roast because of the fat. (pork is already low in fat, half the fat of beef). When the roast is done, it is pulled apart (pulled pork) and fried or put under the broiler for a couple of minutes. Thus, the pork comes out crispy and delicious. Sometimes we don't crisp it.I, too, do not see crock cooking cubed pork for 4 to 5 hours on high. That is way too long and the meat can come out mushy and mealy.I do, however, like the veggie and fruit additions but we serve our carnitas tacos in a traditional manner with pico de gallo although I love the chile verde suggestion which is way better than using a red chile sauce. Chile verde lets the delicious pork flavor shine through.Although this is not traditional for us, it looks very good cooked for less time so I am giving it 4 stars."
"Whole family loved it. The taste probably has a lot to do with the quality of the salsa used."
"I'm not sure where all the 5 star reviews came from. I didn't find this recipe very appealing. It wasn't bad, but it didn't provide a wow factor either. I won't be making this again."
"This was very good tasting. I could see using this for Panini's or like Cuban sandwiches"
"Especially enjoyed the change of pace with the salsa verde. Apricots didn't over-sweeten it as I was afraid."
"Simple, quick, and inexpensive. My whole family likes. We have not tried it with the apricots."
"This is nice and wonderful."
"This is nice."
"These were very tasty. Found it easier to skim out the solids and chop on a cutting board versus shredding. I then had the option of adding in a bit of the liquid. I also added coriander and a bit of cayenne and increased the garlic. I will make these again."
"This was ok for me, my hubby really liked it. I will make it again but it's not on top of my list. I won't put it on regular rotation. The meat was really juicy I had to drain it some to keep the tortillas from getting soggy"
"VERY good!!! But what is this thing about 1/4 tsp. WHITE pepper? Not everyone has white pepper in their cupboard. With this recipe, I doubt one person in 10 million (or more) could tell if it was 1/4 tsp. white OR black pepper. ~~~Save the white pepper for the white sauces, etc. :)"
"Don't understand why takes 4-5 ours on high to get 1" cubes of meat tender."
"I love these tacos and make them all the time. I've never been able to find pork sirloin roast at my grocery stores, so I use pork tenderloin. It makes it a little pricey so I try and stock up when it goes on sale. The plus side of using pork tenderloin is it makes this a very lean meal, but the meat is super juicy. My only tip is to cook it for 10 hours on low rather than on high for 5. I use a full bottle of salsa verde (16 oz) vs just a cup and a half. I've never put in the apricots since my husband doesn't like sweet & savory combined (too bad for me, but he's worth it ;) ). I've also only used black pepper vs. white simply bc I've never bought white pepper since I have no other recipes that call for it."
"I make this recipe at least once a month. I leave the apricots out because my husband doesn't like sweet & savory (bummers for me, but he's worth it ;) I also use pork tenderloin because I've never been able to find pork sirloin roast. Tenderloin is super lean, so it makes this a healthy option. It can be a bit pricey though so I try and stock up when it goes on sale."
"This was amazing! The best thing I have ever made! 5 stars is not enough for this. My husband and kids loved it saying its their "favorite dinner" lol Will make again"
"5 stars is not enough!!! Best recipe I have ever made!!! Husband and kids loved it! It is now their "favorite dinner""
"I've been cooking this when it came through a few years ago, really tasty. I draw out excess liquids with baster. We sprinkle fresh chopped cilantro over the top when we wrap them up. I've used pork butt too."
"Yummy & packed with flavor!~ Theresa"
"Absolutely delicious! Made the night before and used a large spoon the next afternoon to smush up the cold cubed meat. Much easier than trying to shred 1-inch squares! Great for a crowd!"
"Husband said it was the best meal I have ever made :)"
"easy and delicious! Even picky kids love it!"
"these were awesome!!!! a little hot for the kids but the hubby and I loved these. I will be making these again..lot!"
"These tacos were fantastic. The only thing I would add is to drain the juice off before trying to serve them. AMAZING!"
"Delicious recipe! Not too spicy and the apricots gave it a sweet flavor that was fantastic. This is going onto our menu rotation."
"My family loved this - my boys are ages 5, 7 and 9 and sometimes hard to please with new recipes but this one was a hit! We also used the low carb tortillas and those went very well with it."
"I agree. I used a center cut boneless roast, and it was absolutely melt in your mouth tender, and the seasoning is super."
"It was a huge hit at supper last night. I forgot to shred the pork and it was so tender it didn't matter. The flavor is wonderful!"
"I left the dried apricots out because I didn't have them on hand, but it didn't seem to matter. My whole family loved this recipe and it is so easy to prepare. I'll definitely make this one again!"
"Loved this recipe. I would add more hot sauce to spice it up a bit more, other than that- perfect!"
"this is the same as carnets"