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 recipe makes seriously a lot of tacos. This is great to feed a crowd or to eat throughout the week for lunches. I would say we normally get 6-8 meals out of this.
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.
Calories: 315kcal | Carbohydrates: 19g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 407mg | Potassium: 832mg | Fiber: 3g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 20.5mg | Calcium: 39mg | Iron: 1.3mg