Slow-Cooked Pork Tacos Recipe
Slow-Cooked Pork Tacos Recipe photo by Taste of Home

Slow-Cooked Pork Tacos Recipe

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

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


  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.
Originally published as Slow-Cooked Pork Tacos in Light & Tasty February/March 2007, p39

Sweet White Wine

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

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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."

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