Home 10 ingredients or less Slow Cooker Pork Tacos

Slow Cooker Pork Tacos

by Laura

The other day when I made the pork skewers recipe, I made it from half of a large pork loin I had in my freezer. I needed something to do with the other half.
I wanted to do something in the slow cooker and went to search the web for a recipe. I found one for slow cooker pork tacos on one of my favorite sites, tasteofhome.com. The recipe said that it came from their healthy cooking magazine called Light and Tasty. The recipe called for items that I had in my home with the exception of the dried apricots. I found it to be an interesting ingredient for a pork taco.
I was heading out to the store that day and decided to pick some up. I figured it would add some sweetness to the dish. I must say this meat turned out beautiful. It was quite colorful. The apricots turned a yellow color which added to the red from the pepper and green from the salsa. It was very colorful.
It was also delicious. I now have another great Mexican crock pot dish to add to my collection. The apricots added a nice element of sweetness to the whole thing. This dish is also quite healthy. Before adding your toppings, this dish is calculated to have 301 calories per taco. You could reduce those calories even more if you chose a healthier tortilla. This just called for you traditional white flour tortilla. I used corn but it would also be great with a whole wheat tortilla.
Slow Cooker Pork Tacos | realmomkitchen.com

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Slow Cooker Pork Tacos


  • 1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
  • 11/2 cups salsa verde
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup chopped dried apricots
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Dash hot pepper sauce (I left this out)
  • 10 flour tortillas (8 inches), warmed
  • Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional


  1. In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
  2. Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos. *** I strained the meat mixture in a metal colander reserving some of the juice. I shredded the meat mixture and added a couple of tablespoons of the juice. This way the meat wasn’t too soupy.
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This is the original photo from this post. The above photo was updated in Jan. 2016.

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Kevin August 16, 2009 - 8:10 am

Those look good! I like the sound of using the dried apricots in it.

Marisa August 16, 2009 - 12:18 am

This looks amazing!!! Thanks for sharing!

cindy August 15, 2009 - 9:27 pm

Looks delish! I will have to give it a try! Enjoy your blog.

Jennifer August 15, 2009 - 4:48 pm

I love the apricots in this! Pulled pork is a regular in our home, these look great!

Frieda August 15, 2009 - 2:58 pm

I was just wondering the same thing about where to get dried apricots~ thanks for the recipe!

Laura August 15, 2009 - 2:46 pm

Debbie, I just purchased dried apricots from the store. They have them there in a bag just like dried cranberries. Then I just diced them up using my kitchen shears.

Debbie August 15, 2009 - 2:36 pm

I love your blog, your recipes are sooo yummy easy to make and best of all my kids will actually eat every recipe of yours I've ever tried. I was wondering about the apricots in this recipe. It said to use dried apricots, how do you prepare them?

Kelley August 15, 2009 - 8:31 am

I found your blog through Southern Bride, and can I just tell you I am about 20 pounds heavier just reading it! I can't wait to start trying some of your recipes!


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