I’ve mentioned before my love for anything wrapped in a tortilla. I’ve also shared my adoration for all recipes that boast preparation times of 15 minutes or less. These Crock Pot Pork Tacos are simple in prep, yet deliciously complex in flavor, and everyone loved them. The shredded meat is obviously outstanding in taco form, but it is also great on top of a salad, served over rice, made into nachos, and I even snuck the last little bit into some scrambled eggs one morning. You can modify the spice based on your family’s preferences, and can substitute pork butt for the tenderloin if you like. This is a very forgiving recipe, so use what you have on hand and enjoy! I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make this Crock Pot Pork Tacos recipe.
Crock Pot Pork Tacos
- 2 lb pork tenderloin
- 2 TBSP chili powder
- 2 TBSP ground cumin
- 2 TBSP brown sugar
- 2 tsp cayenne pepper
- 1½ tsp salt
- 3 tsp garlic powder
- 24 oz container medium salsa
- For serving:
- corn or flour tortillas
- chopped tomatoes
- shredded lettuce
- diced onions
- grated cheese
- sour cream
- hot sauce
- Place pork in the slow cooker.
- Combine all dry ingredients in bowl, and sprinkle over pork, making sure to cover all of the meat with seasoning.
- Pour salsa over the top.
- Cover and cook on low for 7-8 hours.
- Shred pork, either by removing it to a cutting board, or just attacking it in the slow cooker. Mix shredded pork back in with salsa mixture, and cover while you get your fixings ready.
- Serve in warm tortillas and top with whatever toppings your heart desires.
This was really yummy. It was fork tender, and shredded really easily. I served it on tortillas with pico de gallo, cheese, avocado, and sour cream. I will make this again. It is a great summer crockpot meal.
I made this with a pork butt since that's what I had on hand, and it turned out great. I halved the cayenne to make it more kid friendly and the spiciness was about right. The kiddos gobbled to their tacos three nights in a row (this made plenty, I thought). We paired with corn tortillas, avocado, lettuce, cotija cheese and hot sauce. This is a tasty, quick and easy recipe made from ingredients we usually have on hand, so it's a keeper!
These were so good! We ate these one Sunday night when we had guests stop by and when we served them for dinner I felt like, WOW, that was lucky because seriously they were good enough to serve guests! They were so easy!! A total 100% make again! I made a Spanish Rice and we put that in the tortilla too.
I substituted pico de gallo for the salsa. We had this on tacos the first night, in a salad for lunch the next day, and over a huge tray of nachos the following night. It's super versatile, and no one got sick of it, which is kind of a miracle in our house.
Recipe modified from Polish the Stars.