Slow Cooker Mexican Pulled Pork Tacos

Shredded Pork Tacos 1

Shredded Pork Tacos 2

This is one recipe that meets ALL of my top criteria for a great meal: 1) Easy – check! 2) Healthy – check! 3) Delicious – check! 4) Quick…uhhh ok so maybe not all.  But hey, the actual prep time you spend on this meal is only about 5 minutes, so in that way, I guess it is quick.  The crock-pot does the rest of the work for the remaining  8 hours!

Sometimes, I have a problem with meat drying out when I cook it in a crock-pot.  However, with this particular recipe, I didn’t experience that at all!  The meat was moist and delicious.  I wish I’d taken a picture of the shredded meat by itself.  After all, who doesn’t like a picture of mounds of meat? (Vegetarians, don’t answer that.)

I was very pleased with how well this turned out.  Once your meat is done in the slow cooker, all that’s left is to toss it in a tortilla and top it with whatever you like!  Plus, it makes me feel good knowing that such a delicious meal is actually still pretty healthy, overall!  The original blog where I found this recipe is authored by a girl who lost over 135 pounds.  These pork tacos don’t make you feel like you’re missing out on those calories at all though, because it’s so good!

Slow Cooker Mexican Pulled Pork Tacos

Yields: 4 servings

Calories per serving: 213

Fat per serving: 7g

Slow Cooker Mexican Pulled Pork Tacos

Ingredients

  • 1 lb pork tenderloin
  • 1 15 oz can tomato sauce, or one 12 oz jar salsa (the salsa gives more Mexican flavor. You can use hot salsa for more kick if you want.)
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • 1/2 tsp cayenne pepper (optional)
  • 4 flour tortillas

Directions

  1. Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients, except tortillas. Pour evenly over pork.
  2. Cook on low for 6-8 hours.
  3. When done, shred the pork using two forks, pulling against the grain of the meat.
  4. Serve in warmed tortillas with optional toppings: shredded lettuce, sliced bell peppers, chopped tomatoes, black olives, grated cheddar cheese, and sour cream.

Notes

Nutrition Info is for 1 serving of pork only, no tortilla or toppings

http://normalcooking.com/2013/04/02/slow-cooker-mexican-pulled-pork-tacos/

Source:  Can You Stay for Dinner

 

 

13 thoughts on “Slow Cooker Mexican Pulled Pork Tacos

    • I would freeze some the first day for later use Then I would have tacos one night, a taco salad on another, then nachos on the third night. Hope this helps (and that you don’t mind me jumping in with my suggestions). (:

      • Those are great ideas ksharun! Also, this pork is even good to eat by itself! You could also make wraps or sandwiches with it Maybe even make a taco pie or casserole? Hope that helps!

    • You’ll wonder how you ever ate tacos without it :) Thanks for always complimenting my photography! I’ve probably been working to improve more on it than on cooking and blogging haha

      • I completely understand what you mean! one of my personal goals this year is to improve my photography – which started with buying a more professional camera in Feb! thankfully I can now use depth of field in my photos!

  1. Pingback: Slow Cooked Angel Chicken | normalcooking

  2. I was wondering if its possible to freeze this before throwing it in the crock pot ? if so what is your best suggestion, I’m trying to get into doing freezer meals to make my hectic life with 2 kids easier

    • lindsayballen 11 August, 2014 at 10:30 am - Reply Author

      Hi Michaela,
      I’m not sure if you could freeze it before going in the crockpot because the meat is not shredded until after it is cooked. Maybe it could freeze AFTER you cook it in the crockpot? Then it would just need to be reheated before eating it. That’s my best suggestion, but I don’t do a whole lot of freezing food. Maybe another reader will know what to suggest?

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