Crockpot Pork Tacos Recipe
User Reviews
5
Crockpot Pork Tacos Recipe
Description
The pork carnitas are cooked slowly in a crockpot until tender and flavorful. Accompanying the pork is a slaw made from grated carrot, sliced cabbage, and white onion tossed with olive oil, lime juice, cumin, and salt, providing crunch and brightness. A yogurt and hot sauce blend creates a creamy, spicy sauce to drizzle on the tacos, while the guacamole combines ripe avocado, lime juice, garlic, and salt for a fresh, creamy contrast.
Serving the pork on warm corn tortillas with slaw, guacamole, and sauce creates a balanced and textured taco. Additional lime wedges and jalapeño slices allow customization of acidity and heat. This recipe yields enough pork for about eight tacos and leftovers suitable for sandwiches, nachos, or served alongside rice for another meal.
The preparation sequence allows finishing the slaw, sauce, and guacamole while the carnitas finish cooking, ensuring everything is fresh and ready to serve together. The components can be adjusted in quantity to match the desired number of servings.
Ingredients
- pork see notes, carnitas, crockpot style
For the slaw
- 1 medium carrot grated or julienned with a mandolin
- 1 cup cabbage thinly sliced
- ¼ cup white onion thinly sliced
- 2 teaspoons olive oil
- 2 teaspoons lime juice
- 1 pinch ground cumin
- 1 pinch sea salt
For the Sauce
- ¼ cup PLAIN yogurt
- 1-2 tablespoons hot sauce
For the Guacamole
- 1 avocado ripe
- ½ lime
- 1 clove garlic finely minced
- 1 pinch salt sea salt
To Serve
- 8 corn tortillas warmed
- lime to serve, wedges; slices
- jalapeño to serve, wedges; slices
Instructions
- Begin by making the crockpot pork carnitas. You can either make the full recipe and have leftovers or freeze some for later, or you can make half the recipe to use for the tacos.
- When the carnitas are about a half hour away from being ready, prepare the rest of the meal. Place all the ingredients for the carrot slaw in a medium-sized bowl and toss so that everything is evenly coated.
- In a small bowl, mix together the ingredients for the sauce.
- Add the guacamole ingredients to a medium-sized bowl and mix together so that it is combined but still a little chunky.
- When the carnitas are ready, serve them on the corn tortillas with a little slaw, guacamole, and the sauce on top.
Notes
- Use about half of the crockpot pork carnitas meat for these tacos; leftovers can be used in sandwiches, nachos, or with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 2 tacos | |
| Calories | 454kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 960mg | 40% |
| Potassium | 492mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 2673IU | 53% |
| Vitamin C | 24mg | 27% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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