- Use pulled pork tacos as a sneaky way to introduce sweet potatoes to discerning (aka picky) eaters.
- A super simple, 5 ingredient, slow cooked crock pot recipe.
- A good source of protein and 6 Weight Watchers Points Plus per serving.
There is a restaurant near our house where I like to go to when I feel a little fancy but still need a place we can take the kids. I almost always order the pulled pork tacos. For about $12 you get a pair of served on little corn tortillas topped with cabbage slaw, avocado crema, and crispy onions. Randomly, the pulled pork tacos come with a side of rice pilaf and sautéd broccoli (the broccoli is actually my second favorite part about the meal). Visually the tacos have great color but, I particularly like the texture and flavor contrast of tender pork, creamy dressing, and crunchy toppings.
I am happy to say, I came darn close to recreating the full effect of their pulled pork tacos with this homemade knock-off crockpot version. As with most meals, I looked for a way to cut the calories but keep a hearty portion. Cooking the pork roast with sweet potato and onion adds bulk and nutrition to the final portions, and it does make a hearty volume of food. My last batch made two dinners and several lunches either as tacos or simply served atop a bed of salad greens.
Weight Loss Tip:
If you are cutting calories, I can’t recommend serving the tacos, as pictured, with two tortillas a piece. Each tortilla is about 100 calories so a quartet of tortillas is a bit of a calorie bomb. (I didn’t eat them this way; I just needed the tacos to stand up pretty for the pictures!) That said, if you want to keep it really light, skip the taco and make this a salad. You can also serve this pulled pork as sliders or wraps — it’s your kitchen so, it’s your call!
Bonus Time Saver:
I totally cheated when it came to making the slaw. I grabbed a Southwestern Style bagged salad kit from the grocery store. I specifically chose one with cilantro and cabbage in the greens mix, crunchy tortilla strips to mix in, and a creamy cilantro dressing. Before mixing up the salad I set aside some of the cilantro leaves and the tortilla strips to dress up the assembled tacos. When it came time to serve dinner all I had to do was shred the pork and sweet potatoes with a couple of forks and toss the salad kit into a serving bowl!
Hallelujah! A fancy dinner of pulled pork tacos with minimal prep in the morning and, 8 hours later, ready to serve in under 10 minutes!
Recommended for this Recipe:
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- 2lbs Sweet Potato (the orange ones) approximately 2 large or 3 medium
- 1 large yellow onion, sliced into ¼ inch wedges
- 21/4 lbs pork butt
- 2 tbsp brown sugar & chili dry rub (see recipe below)
- 2-3 tbsp fire roasted green chilies
- optional: 2 tbsp apple cider or white vinegar
- Peel the sweet potatoes and cut them into large 4 inch chunks, about 6 pieces per potato.
- Place the potato, onion and chilies in the slow cooker in an even layer. Add the optional vinegar if desired.
- Split your roast into 2 pieces and pat the dry rub over all sides of both pieces. Set the roast on top of the vegetables. Cover and cook on low for 8-10 hours. The pulled pork is ready to serve when it easily pulls apart with a fork. Shred the pork into the potatoes and serve hot.
- 1 tablespoon dark brown sugar
- 1 teaspoon dry Italian herb blend
- ½ teaspoon cracked black pepper
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon Kosher salt
- Measure all the ingredients into a small bowl, whisk with a fork to combine, then use as desired.