I was talking to my sister, Amy, the other day and one of our typical topics came up: lunch. I told her about these crockpot pork tacos I made and how easy they were to make. After a bit of discussion, she asked me how this recipe was not already a blog post. You guys, this recipe is sooo ridiculously easy. Which is why I didn’t even think to post it on my blog!
And after heating up my lunch in the break room at work throughout the week and many coworkers asking me how to make the tacos as we stood in front of the microwaves, it was clear people were in need of an easy crockpot pork recipe. So here it is, in all of it’s glory! I’ve been making this crockpot pork recipe every few weeks for the last 3 or so years. It’s a staple in my house and we use the meat for everything from tacos, tostadas, and burrito bowls, to salads. But today, we’re talking about tacos. Mostly just to make this recipe seem like it has more ingredients than two. You read that right.. TWO ingredients for the pork. All you need is a can of salsa and some pork roast and you are in business! I’ll show you how to make tacos my favorite way.. but you can top this pork with whatever you want – more salsa, avocados, cheese, vegetables, sour cream – the sky is the limit!
What would you eat with this easy crockpot pork taco recipe?
- 1 boneless pork loin roast (about 3 lbs)
- 1 (16 oz) jar of green salsa
- corn tortillas
- tomato, diced
- avocado, diced
- white or red onion, sliced
- green bell pepper, sliced
- 1 tbsp olive oil or avocado oil
- Preheat your crockpot.
- Place pork loin roast in the crockpot, fat side down. Pour green salsa over the pork.
- Cook on high 6-8 hours, until meat is cooked through and you can shred it with a fork.
- To cook onions and bell peppers, add olive oil or avocado oil to a skillet heated over medium heat. Add the onion and bell pepper to the pan. Cook for 5-10 minutes, until the onions and peppers are soft and starting to brown.
- To assemble the tacos, add hot pork to corn tortillas and top with cooked onion and bell peppers, fresh tomato and avocado and a squeeze of lime juice.
This is personal preference, but I like to heat up my corn tortillas in the oven for 5 or so minutes. This makes them stronger to hold your taco fillings without falling apart.