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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 instead of tacos. —Kathleen Wolf of Naperville, Illinois
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:10 servings


  • 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


  • 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.

Nutritional Facts

1 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.

Reviews for Slow-Cooked Pork Tacos

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lmmanda User ID: 1101093 231828
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."

[email protected] User ID: 5774466 226065
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!!"

I_Fortuna User ID: 8342880 225920
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."

Igraine32 User ID: 7006585 67206
Reviewed Sep. 15, 2014

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

rwippel User ID: 4262008 147831
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."

roberta8 User ID: 3245313 95247
Reviewed Mar. 16, 2014

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

peacharmadillo User ID: 3329993 162640
Reviewed Feb. 5, 2014

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

angieherzberger User ID: 5719645 162657
Reviewed Nov. 3, 2013

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

testuser120 User ID: 7401715 94511
Reviewed Oct. 28, 2013

"This is nice and wonderful."

testuser120 User ID: 7401715 147961
Reviewed Oct. 24, 2013 Edited Oct. 28, 2013

"This is nice."

spcdlvry User ID: 6578754 94509
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."

swinny User ID: 1858482 67205
Reviewed Sep. 17, 2013


graciedog User ID: 4999726 117522
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"

SybleK User ID: 6186751 75570
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. :)"

idawolf User ID: 1144257 163770
Reviewed Sep. 15, 2013

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

kaj275 User ID: 2341483 101516
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."

Kris8571 User ID: 6683719 117487
Reviewed Sep. 14, 2013


kaj275 User ID: 2341483 162655
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."

teresa_elwell User ID: 6923734 67204
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"

teresa_elwell User ID: 6923734 162638
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""

AuntieA1955 User ID: 5002278 163769
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."

AuntieA1955 User ID: 5002278 168462
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."

lurky27 User ID: 1251896 147958
Reviewed May. 21, 2013

"Yummy & packed with flavor!

~ Theresa"

Wondrnthru User ID: 6838662 162637
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!"

kmarqui User ID: 3651843 162653
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!"

ojc0806 User ID: 4482783 94508
Reviewed Apr. 19, 2012


toyawren User ID: 6532284 162634
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!"

kwheeler5507 User ID: 4635430 162649
Reviewed Nov. 23, 2011

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

Ive4gr8kids User ID: 412168 208591
Reviewed Oct. 8, 2011

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

Neisha User ID: 1722689 147956
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!"

garbergang User ID: 3778310 117485
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!"

bbmcbroom User ID: 5548831 147955
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!"

raindrop74 User ID: 4912768 162648
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."

mamajen0720 User ID: 2449159 147954
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."

hag2nut2000 User ID: 1578647 67203
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."

Deepsouthred User ID: 251490 94507
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!!!"

cparmenter User ID: 846099 168459
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!"

Lauriebailey User ID: 2022663 208590
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!"

chefleslie User ID: 2149582 168458
Reviewed Jan. 12, 2009

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

Charles Miller User ID: 2564550 94506
Reviewed Jan. 8, 2009

"this is the same as carnets"

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