These pork tacos feature slow cooked shredded pork and pico de gallo in warm tortillas with a sprinkling of cotija cheese. The shredded Mexican pork can also be used for burritos, nachos, enchiladas and more!
Servings 8 servings
- 4 pounds pork roast such as pork butt
- 2 teaspoons vegetable oil
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon ground cumin
- 1 onion peeled and quartered
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 1 cup chicken broth
- 1/3 cup orange juice
- 1 tablespoon chili powder
- 16 flour tortillas
- 1 1/2 cups pico de gallo homemade or store bought
- 1/2 cup cotija cheese finely grated
Add the oil to a large pot and heat over medium high heat. Sprinkle the salt and pepper all over the pork roast.
Brown the pork roast on all sides. Transfer the roast to a slow cooker.
Add the cumin, onion, bay leaves, oregano, lime juice, chicken broth orange juice and chili powder to the slow cooker.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Remove the onion and bay leaves from the crock pot. Shred the pork with two forks.
Warm the flour tortillas and divide the pork between the tortillas. Top with pico de gallo and cotija cheese, then serve.
Calories: 549kcal | Carbohydrates: 40g | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 1487mg | Potassium: 1034mg | Fiber: 2g | Sugar: 9g | Vitamin A: 555IU | Vitamin C: 10.6mg | Calcium: 132mg | Iron: 3.7mg