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Slow-Cooked Pork Tacos

 Slow-Cooked Pork Tacos
Sometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps, and I find that leftovers are perfect for burritos.—Kathleen Wolf of Naperville, Illinois
10 ServingsPrep: 20 min. Cook: 4 hours


  • 1 boneless pork sirloin roast (2 pounds), cut into 1-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
  • Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional


  • In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and
  • cook on high for 4-5 hours or until meat is tender.
  • Shred pork with two forks. Place about 1/2 cup pork mixture down the
  • center of each tortilla. Serve with toppings if desired. Yield: 10
  • servings.
Nutritional Facts: 1 taco (calculated without optional toppings) equals 301 calories, 8 g fat (2 g saturated fat), 54 mg cholesterol, 616 mg sodium,

2 of 2

Slow-Cooked Pork Tacos (continued)

Nutritional Facts: 32 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.