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Slow-Cooked Pork Tacos Recipe

Slow-Cooked Pork Tacos Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:10 servings


  • 2 pounds boneless pork sirloin, 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


  • 1. 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.
  • 2. 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, 32 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Reviews for Slow-Cooked Pork Tacos

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Reviewed Aug. 26, 2015

"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."

Reviewed May. 8, 2015

"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!!"

Reviewed May. 5, 2015

"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."

Reviewed Sep. 15, 2014

"Whole family loved it. The taste probably has a lot to do with the quality of the salsa used."

Reviewed Jul. 31, 2014

"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."

Reviewed Mar. 16, 2014

"This was very good tasting. I could see using this for Panini's or like Cuban sandwiches"

Reviewed Feb. 5, 2014

"Especially enjoyed the change of pace with the salsa verde. Apricots didn't over-sweeten it as I was afraid."

Reviewed Nov. 3, 2013

"Simple, quick, and inexpensive. My whole family likes. We have not tried it with the apricots."

Reviewed Oct. 28, 2013

"This is nice and wonderful."

Reviewed Oct. 24, 2013 Edited Oct. 28, 2013

"This is nice."

Reviewed Sep. 23, 2013

"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."

Reviewed Sep. 17, 2013


Reviewed Sep. 16, 2013

"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"

Reviewed Sep. 16, 2013

"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. :)"

Reviewed Sep. 15, 2013

"Don't understand why takes 4-5 ours on high to get 1" cubes of meat tender."

Reviewed Sep. 14, 2013

"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."

Reviewed Sep. 14, 2013


Reviewed Sep. 5, 2013

"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."

Reviewed Jun. 17, 2013

"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"

Reviewed Jun. 15, 2013

"5 stars is not enough!!! Best recipe I have ever made!!! Husband and kids loved it! It is now their "favorite dinner""

Reviewed Jun. 12, 2013

"I've been making these when they came out a few years back, they really are yummy. Pork shoulder (or butt) also works well. I syphon off extra juices with turkey baster. We top ours with fresh cilantro."

Reviewed Jun. 11, 2013

"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."

Reviewed May. 21, 2013

"Yummy & packed with flavor!

~ Theresa"

Reviewed Aug. 30, 2012

"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!"

Reviewed Jul. 29, 2012

"I've made this dish at minimum 5 times a year. It is soooo easy and delicious. I recently added ground pork (to increase for a larger crowd) and wasn't as happy with the texture as I thought I would be. But hands down these pork tacos are yummy!"

Reviewed Apr. 19, 2012


Reviewed Feb. 14, 2012

"This was unbelievably good!!! I just made it to use up some pork taco meat & I was amazed! Next time I will choose chicken. I didn't have any bell pepper, but I did use a double portion of apricots!"

Reviewed Nov. 23, 2011

"Husband said it was the best meal I have ever made :)"

Reviewed Oct. 8, 2011

"Easy and delicious! Even picky kids love it!"

Reviewed Feb. 15, 2011

"these were awesome!!!! a little hot for the kids but the hubby and I loved these. I will be making these again..lot!"

Reviewed Jan. 13, 2011

"These tacos were fantastic. The only thing I would add is to drain the juice off before trying to serve them. AMAZING!"

Reviewed Oct. 26, 2010

"I have made this recipe several times and my family LOVES it! Easy, quick and best of all, it all goes into the crockpot!"

Reviewed Jun. 7, 2010

"Delicious recipe! Not too spicy and the apricots gave it a sweet flavor that was fantastic. This is going onto our menu rotation."

Reviewed Nov. 15, 2009

"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."

Reviewed May. 27, 2009 Edited Jan. 25, 2013

"I agree. I used a center cut boneless roast, and it was absolutely melt in your mouth tender, and the seasoning is super."

Reviewed May. 13, 2009

"Hey Ya'll,I also left the dried apricots out and used a pork tenderloin.......could not find a pork sirlon roast...or maybe I just do not all the cuts of pork. Very tender and the touch of lime juice is wonderful!!! The cubed avocado was my fav finishing touch. We loved this recipe!!!"

Reviewed Apr. 16, 2009

"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!"

Reviewed Jan. 23, 2009

"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!"

Reviewed Jan. 12, 2009

"Loved this recipe. I would add more hot sauce to spice it up a bit more, other than that- perfect!"

Reviewed Jan. 8, 2009

"this is the same as carnets"

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Wine Pairings

Sweet White Wine

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