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    You are in: Home / Mexican / Roast Pork Tacos (Crock Pot) Recipe
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    Roast Pork Tacos (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Galley Wench's Note:

    This is a combination of recipes I found on Food Network. If you are unable to find Southwest Seasoning in your local market, try this one Emeril's Southwest Seasoning. The cooking method for the pork can be either in a crock pot, oven or perssure cooker; just follow the manufacturers instruction. Can be served with corn or flour tortillas.

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    Ingredients:

    Yield:

    tacos

    Units: US | Metric

    PORK

    ROASTED PEPPERS AND ONIONS

    • 1 poblano pepper, roasted
    • 1 red pepper, roasted
    • 1 large sweet onion, cut into thick slices and roasted
    • 1 tablespoon olive oil
    • 1 tablespoon lime juice

    GARNISH

    Directions:

    1. 1
      PORK:.
    2. 2
      Using a sharp knife, make 6 incisions in the pork roast.
    3. 3
      Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
    4. 4
      Season pork with Southwest Seasoning, salt, and pepper.
    5. 5
      Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
    6. 6
      Remove from crock pot and cool for 30 minutes.
    7. 7
      Using 2 forks, pull the meat off the bones into small pieces and set aside.
    8. 8
      ROASTING PEPPERS:.
    9. 9
      Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
    10. 10
      Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
    11. 11
      Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
    12. 12
      Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
    13. 13
      Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
    14. 14
      TO ROAST ONIONS:.
    15. 15
      Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
    16. 16
      Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
    17. 17
      Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
    18. 18
      Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
    19. 19
      The heat from the hot onion slices will warm the poblanos.
    20. 20
      Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
    21. 21
      Set aside until ready to serve the tacos.
    22. 22
      TO SERVE:.
    23. 23
      Place some the roasted pork in each tortilla.
    24. 24
      Top with onion/pepper mixture.
    25. 25
      Serve with sauce of your choice.
    26. 26
      Top with grated cheese and garnish with fresh cilantro and lime wedges.

    Ratings & Reviews:

    • on October 03, 2008

      45

      Very good - and very adaptable to personal preferences. I used steak seasoning plus chili powder for the seasoning mix and instead of the garnishes mentioned topped our tacos with the peppers and onions (only used green chili peppers and onons) and green chili sauce on corn tortillas. This was great with a tossed salad. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Pork Tacos (Crock Pot)

    Serving Size: 1 (2352 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 436.7
     
    Calories from Fat 255
    58%
    Total Fat 28.4 g
    43%
    Saturated Fat 11.0 g
    55%
    Cholesterol 95.0 mg
    31%
    Sodium 454.7 mg
    18%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.7 g
    6%
    Protein 29.3 g
    58%

    The following items or measurements are not included:

    southwest seasoning

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