These Slow Cooker Green Chile Pork Tacos are a true family favorite and they feed a crowd! Easy to prepare in your slow cooker! Make as a freezer meal too!
Slow Cooker Green Chile Pork Tacos
NOTE: This post has been fully updated 9/2019 with pictures and text! It is amazing, hope you enjoy!
I’ve said it before, I LOVE LOVE LOVE Mexican food! So what could be better than putting your slow cooker to work and smelling this deliciousness cooking away all day? Not much in my opinion!
I will preface the rest of this post by saying this recipe went live on Who Needs A Cape? way back in 2013. I’ve remade it so many times because it is delicious but never updated the pictures.
I figured the time had finally arrived for new pics because the old one and yes I mean ONE picture, that’s it, was fairly horrible. So tada…I think it looks much more appetizing now.
To be honest I debated whether to just make a new post entirely since the recipe really is for green chile pork. Which ultimately can be made into pork tacos. In the end, I decided to leave well enough alone and just address it here.
What this recipe makes is a HUGE and I mean a huge amount of tender and flavorful shredded green chile pork. What you do with that pork is completely up to you.
This recipe is not spicy. I used a mild variety of Rotel. If you’d like to ramp up the spice factor, add in some cayenne or Tabasco sauce or use the hot variety of Rotel.
If you prefer you can also forego the tortillas and serve the pork in a number of other ways. Serve it on rice, in a baked potato. Use it in a quesadilla or nachos.
Since this recipe does make a large batch (which works well for my family) you can certainly cook a smaller sized pork loin, but let me tell you the leftovers are so good!
What ingredients do you need to make Slow Cooker Green Chile Pork Tacos?
- Boneless Pork Loin
- Salsa Verde
- Rotel Diced Tomatoes with Green Chilies
- Onion
- Lime Juice
- Garlic Salt
- Chili Powder
- Ground Cumin
Some tips for making Slow Cooker Green Chile Pork Tacos:
- If preparing as a freezer meal, cut the pork loin into 2 or 3 small pieces to fit better in your freezer bag.
- Use forks to gently shred when finished cooking. It should nearly fall apart.
- You can drain some liquid if it is too watery after shredding. I usually leave the pork in the liquid and use a slotted spoon to remove amount I am using to a bowl prior to assembling tacos.
- Freeze leftovers, it reheats well.
Simple steps for making Slow Cooker Green Chile Pork Tacos:
Spray slow cooker with non-stick cooking spray. Place pork loin in slow cooker and jab with a fork all over the top surface.
Pour salsa verde over top of the pork.
Pour Rotel on next.
Top with onion, lime juice, and seasonings. Place lid on the slow cooker and cook on low 6-8 hours.
Use two forks to shred pork. Serve as desired.
Part of the 20 Meals in 2 Hours Slow Cooker Freezer Meals collection.
Looking for more pork recipes? Try these:
- Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin
- Polynesian Sheet Pan Pork Chops
- Grilled Pork Tenderloin with Peach Balsamic Glaze
Making these tacos for Taco Tuesday? Pair them with one of these amazing recipes:
These Slow Cooker Green Chile Pork Tacos are a true family favorite and feeds a crowd! Easy to prepare in your slow cooker! Make as a freezer meal too! **If using this recipe for a freezer meal, add all ingredients to a freezer bag & place into freezer. Due to the large size of the pork loin, you may need to cut into 2 or 3 smaller pieces to fit better in the bag**Slow Cooker Green Chile Pork Tacos
Ingredients
Instructions
Notes
These look fantastic!!
I would love some of this! Mexican food is always a hit at my house – pinning 🙂
These look so yummy! I just love easy Mexican crock pot recipes. I’m really into salsa verde these days too. I’m looking forward to giving these a try! Thanks for sharing!
Oh this looks so good. I love Mexican food. Will have to try these. Pinning for later! Thanks for sharing!
This looks like a recipe I can use at our next family gathering. Yep, I think so. 🙂 Oh, I came via Marvelous Mondays Link up.
Thanks so much for sharing this great slow cooker recipe at the In and Out of the Kitchen Link Party. I love using my slow cooker and I love mexican food!
I have chosen your recipe to be in the Top 10 Favorites post that goes live on Monday morning. Thanks again!
I just love recipes like these ~ crockpot, pork, tacos. Yum. I can hardly wait to try your recipe! 🙂
Was bummed when I lost. a copy of a similar recipe – I can’t wait to try it. Will probably try my conversion trick for leftovers, too — add chicken broth (amount based on how much pork you have leftover) and canned white beans (cannellini or such) for a yummy soup!
These are SOOO Good!! 4lbs makes a Lot!
Made these for my college son – froze and sent in a crockpot liner. He loved them and didn’t have to reseason. We kept about a pound here and cooked today – they were great in a tortilla with just sour cream and some hot salsa (we like spicy). Will def make again!
Glad to hear he enjoyed! I just thawed some I froze last week & we ate it over rice, it was perfect!
Is it possible to cook this frozen or does it need to be thawed prior to throwin it in crock pot? lol probably a dumb question but just starting out this whole frozen freezer bag cooking thing…i ususally just make all my crock pot stuff early morning, but now that i have a litle one, its a struggle to get to work and daycare in the morning…haha let alone getting a crock pot meal ready in the morning before work…haha, thanks in advance!
I would suggest taking it out of the freezer the night before, letting it thaw in the refrigerator & then dumping contents into your slow cooker in the morning! Mornings are a challenge aren’t they?
I have made this at least twice now and absolutely love it. It does make a lot so I get to eat it for days and I’m totally.fine with that. I’m putting it on my list for this weekend.
Would you happen to have nutritional info? Or dredging sizes and how many servings it makes? I could probably figure it out on my own, but I thought if you had it handy…maybe I’m overlooking it here?
Anyway, thanks for this easy and amazing recipe!
Hi Emily, glad you enjoy this as much as we do at our house. A partner site has the nutritional information listed, the link is below. Thanks for stopping over!
http://myrecipemagic.com/recipe/recipedetail/slow-cooker-green-chile-pork-tacos
2 questions. If I wanted to forgo the squeezing about how much lime juice would I need? Next after shredding is there any extra cook time. Sorry if you already answered elsewhere. Looking forward to trying!!!!
April, I would guesstimate maybe 2-3 tablespoons of lime juice. I used 2 tablespoons in the Slow Cooker Mexican-Style Shredded Beef. And at the point you are shredding the pork there is no additional cooking time required. Enjoy!
After shredding, I would recommend letting it ‘rest’ in the liquid for 10 minutes or so. It helps the pprl absorb the flavors more, as well as moisten it.
I made these tonight and they were a HIT! They are so juicy and flavorful, I could just eat the meat all by itself. This is now firmly ensconced in my go to slow cooker meals. Thanks!!
So glad to hear you enjoyed this dish Jade!
My family LOVED this! We don’t eat pork so sub’d with a beef roast and turned out great!
Mmmm, my brain can almost taste these tacos. Thanks so much for sharing with us at Simple Supper Tuesday.
I’m thinking of making my own food for my (very intimate) wedding reception. I will have 20 people. How much pork would I need? Also, could I make these ahead of time and freeze them? If so, how would you suggest re-heating them?
I’m not sure as to how many lbs of pork you would need, it would depend on it this was the main entree etc. As for freezing & reheating, I’ve frozen portions in freezer bags, if it were me I may just reheat by throwing the contents back into a slow cooker for a couple of hours on low and then switching to the warm setting. Enjoy 🙂
My toddler and I love this recipe! However I originally made it with 4 pounds and it lasted FOREVER (I even froze some). . I’m making this again today but cutting the recipe in half.