Mexican Pork Street Tacos (Crock Pot)

Mexican Pork Street Tacos (Crock Pot)
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Last week I went grocery shopping with the amazing Shandra Madsen from Deals to Meals. She helped me save a ton of money on groceries and gave me some great new recipes to try. (A post coming this week about our shopping trip and how you can save money on your groceries as well!)

Shandra and I bought the ingredients for these Mexican Pork Street Tacos, and can I just tell you, they are smack down fabulous. Every single person in my family devoured several. Even my little boys who tried to make a redonkulous statement like “I don’t really love Mexican food Mom, I don’t want to try them.” As it turns out even those making this false proclamation loved the tacos. They gobbled them up in no time flat. That is a fine dinner time moment this mother can appreciate.

Here’s what you should know about these fabulous Tacos! The pork is seasoned, slow cooked, shredded and then sprinkled with a simple but amazing seasoning blend. (I bet you have all the ingredients in your cupboard right this very instant). Tortillas are heated on a griddle, sprinkled with cheese, pork, fresh pico di gallo and smothered in an AMAZING Creamy Taco Sauce (again, using ingredients you most likely have on hand). The combination is absolutely wonderful, friends.

I can’t wait to make them again!

Mexican Pork Street Tacos (Crock Pot)

Let me show you how to make it happen!

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1. Grab 4 pounds of pork sirloin roast. If you’ve had the meat in the freezer, make sure it is thawed completely. Spray a 3-4 quart crock pot with cooking spray and add the meat.

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2. Sprinkle the meat generously with Montreal steak seasoning, granulated garlic and salt and pepper.

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Add 1/4 C water to the bottom of the crock pot. Cover and cook on low for 7-8 hours or on high for 4-5 hours.

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3. When the pork is cooked through and tender, drain all but about 1/3 C of the liquid and shred the meat up with two forks.
4. Into a small bowl combine 1 tsp salt, 1 tsp onion salt, 1 tsp granulated garlic and 1/2 tsp pepper. Stir to combine and pour it over the cooked meat. Stir it into the meat.

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5. To make the Creamy Taco Sauce combine 1 Tb lime juice, 1/2 C sour cream, 1/2 C mayonnaise and 2 Tb taco seasoning.

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Stir it well. This sauce is the bomb, man. Seriously. I feel like drenching every mexican recipe I have in it. Yum. Don’t skip the sauce, friends.

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6. Chop up some Pico De Gallo (recipe here) or use fresh salsa from the store. (Jack’s Salsa from Costco is great).

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7. Heat up a large griddle. Spray it generously with cooking spray. Place corn (or flour) tortillas on the hot griddle. When they start to bubble up, flip them over.

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Sprinkle with Fiesta Blend cheese. Allow the cheese to melt.

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Top with some of the amazing shredded pork.

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Add the pico…

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and drizzle some of the Creamy Taco Sauce over the top.

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Enjoy! I bet you can’t eat just one…:)

Here’s the handy printable…

Mexican Pork Street Tacos (Crock Pot)

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 12-15 servings

Note This makes a lot of meat. The meat freezes well if you place it in a ziploc bag and add 1 Tb of water. Reheat in the microwave when ready to serve.

Ingredients

MEXICAN PORK:
4 pound pork sirloin roast
salt and pepper
granulated garlic
montreal steak seasoning
1/4 C water
1 tsp salt
1 tsp onion powder
1 tsp granulated garlic
1/2 tsp pepper
CREAMY TACO SAUCE:
1 Tb lime juice
1/2 C sour cream
1/2 C mayonnaise
2 Tb taco seasoning
Homemade Pico di Gallo (or fresh salsa from the store)
Corn or flour tortillas
Fiesta Blend Cheese

Instructions

1. Grab 4 pounds of pork sirloin roast. If you've had the meat in the freezer, make sure it is thawed completely. Spray a 3-4 quart crock pot with cooking spray and add the meat.
2. Sprinkle the meat generously with Montreal steak seasoning, granulated garlic and salt and pepper.
Add 1/4 C water to the bottom of the crock pot. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
3. When the pork is cooked through and tender, drain all but about 1/3 C of the liquid and shred the meat up with two forks.
4. Into a small bowl combine 1 tsp salt, 1 tsp onion salt, 1 tsp granulated garlic and 1/2 tsp pepper. Stir to combine and pour it over the cooked meat. Stir it into the meat.
5. To make the Creamy Taco Sauce combine 1 Tb lime juice, 1/2 C sour cream, 1/2 C mayonnaise and 2 Tb taco seasoning. Stir it well. This sauce is the bomb, man. Seriously. I feel like drenching every mexican recipe I have in it. Yum. Don't skip the sauce, friends.
6. Chop up some Pico De Gallo (recipe here) or use fresh salsa from the store. (Jack's Salsa from Costco is great).
7. Heat up a large griddle. Spray it generously with cooking spray. Place corn (or flour) tortillas on the hot griddle. When they start to bubble up, flip them over. Sprinkle with Fiesta Blend cheese. Allow the cheese to melt. Top with some of the amazing shredded pork. Add the pico and drizzle some of the Creamy Taco Sauce over the top.
http://jamiecooksitup.net/2015/08/mexican-pork-street-tacos-crock-pot/

Recipe adapted from the amazing Shandra Madsen of Deals to Meals

 



Post a comment!

7 Comments

  1. 1
    Melissa
    August 19, 2015 at 10:55 am

    I rarely ever suggest a twist on a recipe. However, this time I just have to chime in. I make this all the time and yes it does make a lot of meat. For the leftovers, place thawed meat in a baking pan and pour over the meat: 1/2 cup orange juice, 1/2 cup milk, and 1/2 cup cola. Bake at 350 until meat is hot throughout. Some of the meat will be a little crispy on the edges. Serve the same as above with the addition of cilantro and a squeeze of fresh lime.

    Ok, now I know what I am making for “Sunday night the dorm café is closed, I’m coming to get free food Sunday”.

    • 2
      Jamie
      August 21, 2015 at 7:17 am

      Melissa,
      Thanks for this great suggestion!
      ~Jamie

  2. 3
    August 21, 2015 at 12:34 pm

    Jamie, Yay! I am so glad you loved them too 😉 They really are one of our families favorite meals. It’s a requested meal atleast monthly. We LOVE them and I’m so glad you did too–the AMAZING Jamie 😉 You are adorable and it was so fun to shop with you!!

  3. 4
    Terry
    August 23, 2015 at 5:19 pm

    I made the Mexican Pork Street Tacos last night along with your Pico recipe. Can I just say YUM!! It was sooo good! Thank you. 🙂

    • 5
      Jamie
      August 24, 2015 at 9:00 am

      Terry,
      So glad to hear it! Thanks for letting me know. 🙂
      All the best,
      ~Jamie

  4. 6
    Sandra
    August 27, 2015 at 1:22 pm

    Just one word -AMAZING! The sauce is incredible on tacos but we also drizzled it over the Naxos we made with the leftover pork -YUM! 🙂

  5. 7
    Jenny
    October 6, 2017 at 7:55 am

    Hi Jamie, I just love you! I always end up printing your recipies but have to copy and paste to add your pics. Is there a way you can add the pics to your prints? I was just wondering. Thanks, Jenny

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