This is the perfect recipe for those days when you have too much going on, but still want to have a home cooked meal on the table at the end of the day. It only takes 20 minutes of prep time and then it cooks all day long. You don’t have to lift a finger until the very end.
I especially like the addition of pinto beans in this recipe as it adds a bit of complex carbohydrates to the mix. Serve with Mexican rice to round out your meal perfectly.
Slow Cooker Spicy Pork Tacos
Servings
12
servingsPrep time
20
minutesCooking Time
8-9
hoursIngredients
1 (3-4) pound pork shoulder roast
2 cans pinto beans, with their liquid
2 Tbsp chili powder
2 Tbsp cumin
1 Tbsp salt
1 tsp fresh ground pepper
3 garlic cloves, minced
2 cans diced green chilies
12 Corn tortillas
1/2 red onion, diced
1-2 avocados, diced
2 limes, cut in wedges
Directions
- Spray the inside of the slow cooker with cooking spray. Place the pork roast in the slow cooker.
- In a separate bowl, stir together the beans, diced green chilies, chili powder, cumin, salt, garlic and cilantro, plus 2 cups of water.
- Pour the whole mixture over the roast in the slow cooker.
- Cook on low setting for 8-9 hours. Check the roast halfway through and add more water if necessary.
- When the roast is tender, remove from slow cooker to a cutting board. Remove fat and shred with two forks. Return the shredded pork to the slow cooker to keep it warm.
- Warm up corn tortillas before assembling tacos. Serve warm with diced avocados, onions, fresh lime wedges and additional cilantro.
Notes
- We love Bush’s canned pinto beans for this recipe.
- This recipe is great to assemble the night before and then start cooking right before you go to work in the morning.
I make this all the time!
Me too! It’s a good go-to recipe when you’re busy – and I know you’re busy!