Cinco de Mayo is just around the corner and these slow cooker pork tacos are the EASIEST Cinco meal ever! Ok, ok, maybe guacamole is easier but who is really keeping tabs?
Let’s dive right into talking about the recipe, shall we? For being a slow cooker meal I kind of have a lot to say about it!
First, I’ve brought this taco meat to a few gatherings and people have always enjoyed it. This is a great meal for transporting and I’ve even served it with tortilla chips just to keep things simple. I love being able to transport meals that I know won’t somehow end up all over my car or something terrible like that (think soups!). Crockpot = Safe transporting! Plus once I arrive I know I will have a way to keep things toasty until serving.
Second, I love putting a bunch of fresh toppings on tacos like these to boost the nutritional value and make them even yummier! For these tacos I used fresh cilantro, tomato, and avocado. I also added shredded Colby jack cheese and sour cream. So basically I stuffed the heck out of the shell and called it a day. 🙂
And last but not least this taco meat is soooo a “second day meal.” You know, something that sits in the refrigerator overnight and magically tastes even better then it did the day before? Yeah, totally these tacos. If you decide to make this for an event, or just for your family, I would highly suggest allowing the meat to soak up all the saucy goodness overnight. I’m not saying it isn’t good straight up the first day but so much more flavor develops overnight. With the ease of the recipe I find it super convenient to make the day before so the next day I can think “Dinner is already done. Yess! No dishes, no cleanup.” Love those days!
Slow Cooker Pork Tacos
By April 28, 2015Published:
- Yield: 6-8 Servings
- Prep: 10 mins
- Cook: 5 hrs 0 min
- Ready In: 5 hrs 10 mins
Cinco de Mayo is just around the corner and these slow cooker pork tacos are the EASIEST Cinco meal ever! Ok, ok, maybe guacamole …
- 3-4 pound boneless pork roast
- 1 cup strained tomatoes no salt added, I use Bionature brand
- 1/4 cup water
- 2 tsp chili powder
- 1 tsp adobo seasoning
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 2 tsp cumin
- 1/2 tsp dried minced garlic
- 1/2 tsp dried minced onion
- 1/2 tsp paprika
- 1/4 tsp cayene pepper
- 1/8 tsp salt
- freshly cracked black pepper to taste
- Mix tomatoes, water, and all spices in a small mixing bowl. Place roast in crockpot, pour mixture over roast. Cook on high for 4 hours or low for 8.
- Remove pork from crockpot and shred. Add meat back into the sauce and allow to cook for another 30 minutes to an hour for flavor to develop. Add additional seasonings, salt and pepper to taste if desired (Some roasts will create a lot of drippings that will dilute the flavor. A bit of extra seasoning will pick the flavor right up!)
- To serve: Warm taco shells (I use Garden of Eatin' brand) and top with fresh toppings such as avocado, cilantro, and tomatoes.