Slow-Cooked Pork Tacos
Total TimePrep: 20 min. Cook: 4 hours
- 2 pounds boneless pork sirloin chops, cut into 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
- In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours.
- Shred pork with two forks. Serve in tortillas; top as desired.
Nutrition Facts1 taco: 310 calories, 9g fat (3g saturated fat), 55mg cholesterol, 596mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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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.
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!!
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.
Sep 15, 2014
Whole family loved it. The taste probably has a lot to do with the quality of the salsa used.
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.
Mar 16, 2014
This was very good tasting. I could see using this for Panini's or like Cuban sandwiches
Feb 5, 2014
Especially enjoyed the change of pace with the salsa verde. Apricots didn't over-sweeten it as I was afraid.
Nov 3, 2013
Simple, quick, and inexpensive. My whole family likes. We have not tried it with the apricots.
Oct 28, 2013
This is nice and wonderful.
Oct 24, 2013
This is nice.