Tacos are one of my favorite foods to eat — and to make.
I love to make taco bars for when I have to host a large group of people. It’s not hard, diverse, and adaptable to any diet.
I usually make plain rice and some black beans as well as we add those to our soft tacos. When I use a hard shell, I will sometimes crunch up my hard shell and make a taco salad with a lot of lettuce and beans, which makes me feel like I’m eating a little healthier.
Sara Haas has a book called Taco! Taco! Taco! and shared 6 recipes from her book of over 100 taco recipes.
This recipe, Pork Tinga Slow Cooker Tacos, is posted with her permission, and I am going to have to try it! Over the next few weeks, I’ll share 5 more of these delicious taco recipes. Might as well share some Tacos on our Tasty Tuesday’s parties!
Here’s the recipe for Pork Tinga Slow Cooker Tacos!


- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 1 large tomato, chopped
- 1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
- 2 cloves garlic, minced
- 1 chipotle chile canned in adobo
- 1 tablespoon adobo sauce (from canned chipotle chiles)
- ¼ cup low-sodium chicken broth or water
- 1 (2- to 2½-pound) boneless pork loin roast
- 12 (6-inch) corn tortillas, warmed
- Toppings: shredded lettuce,such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
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Set a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes.
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Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat.
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Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree).
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Place pork in the bottom of a 5- to 6-quart slow cooker.
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Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours.
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Using two forks, shred the pork (this can be done inside the slow cooker).
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Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper.
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Serve pork in warmed tortillas, then top with shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.
RECIPE NOTE: I know it seems like a pain to cook something before slow cooking it, but I promise this is worth it!
SERVING TIP: Pile the veggies on for these tacos! The crunchier, the better!
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Your tacos sound great! Slow cooker meat is perfect for tacos, yummmm. Thanks Tammy!
Thank you for hosting! This is what I featured the week of 6-8 to 6-12 on my blog. On Tuesday was Salsa Roll Ups. Wednesday saw Stuffed Peppers. Thursday was Basic Marinara Sauce. And winding up this Week was Homemade Beef Stew Seasoning. Enjoy!