Crockpot Pork Tacos
Ingredients
Mojo Marinade
-
⅓
cup
torn cilantro
-
¼
cup
light olive oil
-
2 to 3
cloves
garlic
-
¼
cup
lime juice
-
½
cup
orange juice
-
¾
teaspoon
ground cumin
-
1 to 2
teaspoons
dried oregano
-
½ to 1
teaspoon
red pepper flakes
-
½
teaspoon
kosher salt
-
½
teaspoon
black pepper
Pork Tacos
-
2
pounds
pork loin
-
to taste
none
kosher salt
-
½
cup
chopped white onion
For Serving
-
gluten-free corn tortillas
none
tortillas of choice
-
⅓
cup
chopped red onion
-
to taste
none
sliced avocado
-
1
cup
shredded purple cabbage
-
optional
none
crumbled cheese
-
to taste
none
cilantro for garnish
Instructions
- Prepare the marinade by blending cilantro, olive oil, garlic, lime juice, and orange juice until finely chopped.
- Add cumin, oregano, red pepper flakes, salt, and pepper to the marinade and mix well.
- Make a vertical cut in the pork loin and season generously with kosher salt.
- Place the pork in the crockpot with chopped onion and pour the marinade over it, ensuring it gets inside the cut.
- Cook on HIGH for 2 ½ to 3 hours or LOW for 4 to 5 hours until the pork reaches an internal temperature of 145°F and shreds easily.
- Once cooked, switch the crockpot to WARM or let the meat rest before serving.
- Serve the shredded pork in tortillas with your choice of toppings.
Nutrition Facts (estimated)
Servings
6-9 tacos
Calories
207
Total fat
8.1g
Total carbohydrates
10.7g
Total protein
22.7g
Sodium
141.1mg
Cholesterol
66.3mg
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