Name: Slow-Cooked Pork Tacos
Prep time: 20 min
Cook time: 4 min
Total time: 4 min
Ingredients: 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

Sometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps instead of tacos. —Kathleen Wolf Naperville, Illinois

Slow-Cooked Pork Tacos

pork

salsa verde

sweet red pepper, chopped

onion,

apricots

lime juice

garlic cloves,

cumin

salt

white pepper

hot pepper sauce

flour tortillas (8 inches), warmed

cheddar cheese and sliced green onions

23g protein. Diabetic Exchanges: 3 lean meat

In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on high 4-5 hours, until meat is tender.

Shred pork with 2 forks. Serve in tortillas; top as desired.

I have to be honest: I used this recipe as a suggestion rather than exact directions. I'm sure it's terrific as written, but I tailored almost everything to use things I already had. I set my electric pressure cooker to browning and added a little oil, the peppers, onions, garlic, and the spices. I added a big spoonful each of oregano and mexican hot chili powder and browned all that for 3 minutes until really fragrant. I didn't have salsa verde so I just diced up a couple of Roma tomatoes and added those with a moderate helping of green hot sauce. I had some cheap mixed pork chops (not boneless) which I trimmed a bit, then added to the the pot to brown for another 10 minutes, . In place of the apricot, I used pineapple juice to deglaze the pot. I added the lime juice, then set my pressure cooker to high pressure for 45 minutes. The meat was perfectly tender and scrumptious, though it did require more salt and pepper. The resulting liquid was thinner than I wanted, so I strained it into a saucepan and cooked it down for about 20 minutes over medium heat while I picked all the bones out of the meat. It was absolutely fabulous, and I bet it's going to be even better tomorrow. TLDR: Great recipe to use as a guide. Use your imagination and the things you have on hand. Browning makes everything a little better.

This was delicious! I made a couple of substitutions, port butt steaks & tomato salsa. Thanks for the recipe!

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.

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!!

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.

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

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.

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.

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

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

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

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.  :)

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

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.

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

5 stars  is not enough!!!  Best recipe I  have ever made!!!  Husband and kids loved it!  It is now  their "favorite dinner"

Delicious recipe!  Not too spicy and the apricots gave it a sweet flavor that was fantastic.  This is going onto our menu rotation.

These tacos were fantastic.  The only thing I would add is to drain the juice off before trying to serve them.  AMAZING!

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.

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

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.

Slow-Cooked Pork Tacos

Prep Time: 20 minutes

Cook Time: 4 hours

Total: 4 hours, 20 minutes

Servings: 10

Author : Taste of Home Editors

Ingredients

Instructions

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