Nothing makes my heart sing more than meals made in the crock pot. I love coming home to my house at the end of the day and not having to worry about dinner. These Crock Pot Pork Tacos are so delicious, and the meat can be used not only for tacos, but nacho toppings (similar to my Creamy Chicken Sheet Pan Nachos), taco salads, enchilada fillings, over rice for a tasty burrito bowl, etc etc etc.
I start by blending an onion with fresh cilantro, garlic and herbs in my food processor to make a paste that I slather on top of a pork loin roast. The food processor makes this a breeze. But you can easily do it in the blender as well. Or you can just toss all the ingredients in with the pork and have a more chunky meat mixture, it’s up to you. I have the Cuisinart 13 Cup Dicing Food Processor (check it out here: http://theanchoredkitchen.com/cuisinart13cup) after upgrading from the Cuisinart 14 Cup Food Processor (http://theanchoredkitchen.com/cuisinart14cup) that I had for the last ten years. I will say that the 13 C and 14 C are the same price, but you get a little more with the 13 C. The 14 C still comes with the dicing and shredding blades like the 13 C but the 13 C also has a smaller bowl attachment that comes with it so you can still do small batch things in it. I personally love that feature. Okay enough about food processors.
If you don’t have a slow cooker, you CAN make Crock Pot Pork Tacos in the oven. Preheat the oven to 350 degrees and put the roast in a pan large enough to hold it. Put the paste on top and roast for 5-6 hours until fork tender. But why would you do that when you can plop it in the crock pot and move on with your day? I have had the honor (yes the honor) of owning the All-Clad 6.5 qt Slow Cooker for the last ten years and I wouldn’t go with any other brand. I LOVE my slow cooker. It’s plenty big to hold anything I throw at it. It recently held an 8lb bone in pork shoulder folks. It’s incredible. You can check it out with my Amazon link, they have the best price I’ve found for it.
After ten hours of becoming fork tender, I use the meat to top corn tortillas and love using freshly diced onions, cilantro, and cotija cheese, with a fresh squeeze of lime juice over the top.
- 1 yellow onion, quartered
- 4 cloves garlic
- 3 chipotle peppers in adobo
- 2 sprigs cilantro
- 2 tsp kosher salt
- 1 tbsp smoke paprika
- 1 tsp dried oregano
- 1 tbsp ground cumin
- 1 tsp black pepper
- juice of 1 lime
- 1/4 C olive oil
- 3.5-4 lb pork loin roast trimmed of fat
- 2 cans (4 oz) diced green chilis
- In a food processor (or blender) combine onion, garlic, chipotle peppers, cilantro, salt, paprika, cumin, oregano, pepper and lime juice. Process for about 1 minutes until everything is very well chopped. Scrape down the sides of the bowl if needed, and process more.
- With the processor on, drizzle in the olive oil.
- Put the pork loin roast in the crock pot and spread the onion and herb mixture over the top.
- Set the crock pot on low for 10 hours.
- Shred the pork with two forks and incorporate the liquid it expressed while cooking. Add in the diced green chilis and mix well.
Need something to go with this?