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Slow Cooker Pork Tacos

March 16, 2014

I made these this week and they were really good!  I found the recipe in the February issue of Parents Magazine.

4 lbs. boneless pork shoulder, cubed

28 oz. can no-salt added diced tomatoes

1 T. cumin

1 T. chili powder

3/4 t. salt

1/4 t. black pepper

8 6-in corn tortillas (or just serve over rice if Corn bothers you like it does me)

2 cups pineapple chunks (or 1 can Dole sliced pineapple)

3 cups romaine lettuce, chopped

1/4 cup fresh cilantro, chopped

Lime dressing: 1/4 cup lime juice, 1/4 cup olive oil, 1/2 t. sugar, 1/4 t. salt


  1. In the morning, spray a 4-qt slow cooker with cooking spray.  Trim the fat from the pork. Place in the cooker with tomatoes, cumin, chili powder, salt, and pepper.  Stir to combine.  Cover and cook on low-heat setting for 7 hours.
  2. Prep lime dressing by combining all the ingredients.
  3. After 7 hours, shred meat using 2 forks.  With a slotted spoon, top each tortilla with 1/4 cup pork.  Divide the pineapple among the tacos. Save 2 cups for leftovers later in the week.   Freeze any remaining for up to 3 months.
  4. Combine romaine, cilantro, and lime dressing. Top tacos with the salad.
2 Comments leave one →
  1. August 18, 2014 8:23 pm

    Hi! Just wondering if you know if this recipe can be cooked faster using a high temp? If so would you cook it for 4 hours or maybe 5? THanks!

    • August 18, 2014 9:02 pm

      I bet you could give it a try! I know my pulled pork recipe says you can do 8 hrs on low or 4-5 on high. I do know that “low and slow” always produces the most tender meat, but when in a crunch you can do a high setting for a faster result.

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