slow cooker pork tacos

Slow Cooker Pork Tinga Tacos

Course Dinner
Cuisine Mexican
Servings 6 to 8 servings (about 4 cups of pork)
Author Sara Haas


For the pork:

  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large tomato, chopped
  • One 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
  • 1/4 cup low-sodium chicken broth or water
  • One 2-to 2 1⁄2-pound boneless pork loin roast

For serving:

  • 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


To make the sauce

  1. 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. Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat. 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).
  2. To cook the pork:
  3. Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours.

To shred the pork

  1. Using two forks, shred the pork (this can be done inside the slow cooker). Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper.

To assemble the tacos

  1. Serve pork in warmed tortillas, then top with shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.
  2. SERVING TIP: Pile the veggies on for these tacos! The crunchier, the better!