The Pioneer Woman Tasty Kitchen
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Slow Cooker Green Chili Pork Tacos

4.91 Mitt(s) 23 Rating(s)23 votes, average: 4.91 out of 523 votes, average: 4.91 out of 523 votes, average: 4.91 out of 523 votes, average: 4.91 out of 523 votes, average: 4.91 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Throw the few ingredients for these tasty tacos in the slow cooker and dinner will be waiting for you.

Ingredients

  • 5 pounds Pork Loin
  • 1 jar Salsa Verde (16 Oz. Jar)
  • 3 Tablespoons Lime Juice
  • 1 whole Onion, Chopped
  • 1 cup Fresh Cilantro, Chopped
  • 3 whole Roma Tomatoes, Chopped
  • Corn Tortillas, To Serve

Preparation

Place pork loin in a slow cooker. Mix together salsa verde and lime juice and pour over the roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes.

29 Comments

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Avatar of mandyhello

mandyhello on 9.30.2011

These took literally 30 seconds to throw together and were amazing! I made them with red salsa instead of salsa verde, and they were just as good :)

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trixietx on 11.14.2010

Do you use pork loin or tenderloin?

Avatar of dootie

dootie on 11.8.2010

Can I do this with a small pork loin (~1.3 lbs)? Or will it be too tough?

Avatar of Lori

Lori on 11.6.2010

My whole family LOVES this. I actually use green enchilada sauce (Hatch, hot) and we like it better with that! I also grill the corn tortillas a bit in the hour after the onion/cilantro addition as I think it gives them a little more substance with the filling! But is is SO good!

Avatar of Cathy

Cathy on 10.13.2010

This is a great recipe! and I usually use chicken, because I tend to have it on hand…delicious and super easy supper!
Cathy B. @ breitbakes

23 Reviews

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Avatar of Dyedinthewoolcook

Dyedinthewoolcook on 9.5.2013

This is wonderful! My family loved it and I know I will be making it regularly. This recipe is ridiculously easy to make and tastes amazing. I made it with 2 1/2lbs of boneless pork spareribs because that’s what I had in my refrigerator and Trader Joe’s Salsa Verde. It was awesome! Thanks for the great recipe!

Avatar of wendywek

wendywek on 6.3.2011

I’ve made this several times, and it is always a big hit at our house and with our guests. Easy and delicious. I agree that it serves more than eight though. We have even frozen the leftovers to reheat later, and it works well.

Avatar of lindylou

lindylou on 1.14.2011

Delicious! I will make this again.

Avatar of Clabbergirl

Clabbergirl on 12.4.2010

I had two jars of salsa verde, and they were both expired! My pork butt was frozen (forgot to take it out of the fridge). What to do? Frozen 3.75 lb butt into crock pot. Pour lg can green enchilada sauce, small can of diced chiles, all the japs from a can of pickled jalapenos oven top frozen roast. Cover and cook on high 1 hr. Reduce temp setting to low and cook 10 hrs or so. Take roast out, remove all fat, and shred. Pour out liquid and skim off all fat. Place meat back into crock pot with defatted broth. Mush up japs (removing stems) and place into crock pot with meat. Reheat with lg handful of chopped cilantro. Serve with tortilla chips! Thank you for the inspiration!

Avatar of eruthora

eruthora on 12.1.2010

These were great. We used the leftovers in breakfast burritos and a casserole.

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