shredded pork taco

Lightened Up Pulled Pork for Slow Cooker

Spicy pork to fill tacos for eating out of hand.


  • Serving Size: 1 taco


  • 2 pounds very lean, boneless pork loin roast
  • 1 tablespoon chile powder
  • 2 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons crushed oregano leaves
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt
  • 1 can (28 ounces) crushed tomatoes
  • 1/3 cup fresh lime juice
  • 2 medium chopped onions, divided
  • 3 cloves garlic, minced and divided
  • 1 1/2 cups California raisins
  • 5 dried ancho peppers; stems and seeds removed, torn into strips
  • 12 taco-size tortillas
  • Avocado slices and cilantro; for garnish


Trim fat from pork and cut into 2-inch cubes. Stir seasonings together in small bowl; sprinkle over pork, turning to coat all sides. Heat tomatoes, lime juice, 1 onion and 1 clove garlic in large slow cooker; top with pork and raisins. Cover and cook on high for 5 hours or on low for 10 hours.

Remove pork with a slotted spoon to large bowl; keep warm. Pour juices from slow cooker into medium saucepan. Add remaining onion, garlic and dried peppers. Bring to boil; reduce heat and simmer for 20 minutes, stirring occasionally. Let cool slightly; then, purée in blender or food processor. Shred pork using 2 forks and stir in half the sauce. Divide and spoon onto tortillas; garnish with avocado, cilantro and remaining sauce.

Nutrition Facts Per Serving

Calories 320 (19% from fat); Total Fat 7g (sat 2g, mono 3g, poly 1g, trans 0g ); Cholesterol 60mg; Protein 27g; Carbohydrate 39g; (Dietary Fiber 6g; Sugars 16g; ); Iron 4mg; Sodium 370mg; Calcium 94mg; Potassium 872mg

This recipe is found in the following categories:

Special Diet

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