From Taste of Home
This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas
This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas
Total Time
Prep: 10 min.
Cook: 8 hours
Cook: 8 hours
Makes
12 servings
Ingredients
- 1 boneless pork sirloin roast (3 pounds)
- 5 cans (4 ounces each) chopped green chiles
- 2 tablespoons reduced-sodium taco seasoning
- 3 teaspoons ground cumin
- 24 corn tortillas (6 inches), warmed
- 3 cups shredded lettuce
- 1-1/2 cups shredded part-skim mozzarella cheese
Directions
- Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours.
- Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option
Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
