Crock Pot Pork Tacos

What a crowd pleaser! This recipe makes a virtual never-ending pot of wonderful slow-cooked BBQ'ed pork. Serve with corn and flour tortillas and toppings such as sour cream, shredded cheese, sliced green onions, fresh chopped cilantro, canned black beans, and anything else that you might find interesting.

WARNING: This sauce does not come out of white cloth napkins, so this might be a meal that is a good candidate for paper napkins.

Recipe Notes

This recipe calls for a 2-1/2 to 3-1/2 lb. pork loin roast. I prefer to use two, 1 or 1-1/2 lb. pork tenderloins. For the onion, I like to use my handheld slicer to cut it finely. This is a really handy tool to keep around the kitchen.

Ingredients

• 2-1/2 to 3-1/2 lb. pork loin roast (I use two similarly-sized pork tenderloins)
• 1 medium onion, thinly sliced
• 2 c. BBQ sauce
• 3/4 c. mild salsa
• 3 tbsp. + 2 tsp. chili powder
• 1 tsp. cumin

Instructions

1. Trim pork, place in a 3-1/2 to 6 quart slow-cooker and top with sliced onion.

2. Mix remaining ingredients and pour over pork.

3. Cover and cook on LOW for 8-10 hours or until pork is very tender.

4. Remove pork, place on cutting board and shred with two forks.

5. If desired, strain sauce to remove solids and serve alongside pork. As an alternative, I leave the sauce in the crock pot and add the shredded pork back to the sauce prior to serving.

6. Serve warm with tortillas and toppings.