Crockpot Recipes: Pulled Pork Tacos

Pulled Pork Tacos with Sweet Potato

Recipe Highlights

  1. Use pulled pork tacos as a sneaky way to introduce sweet potatoes to discerning (aka picky) eaters.
  2. A super simple, 5 ingredient, slow cooked crock pot recipe.
  3. 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.

Pulled Pork Tacos

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.

Crock Pot Pulled Pork with Sweet Potatoes

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!

Avocado Halves

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!

Crock Pot Pulled Pork Tacos
Recommended for this Recipe:

When you begin your Amazon shopping here we receive a small affiliate commission. Thank you!
Easy Pulled Pork Tacos with Sneaky Sweet Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 8 cups
Ingredients
  • 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
Method
  1. Peel the sweet potatoes and cut them into large 4 inch chunks, about 6 pieces per potato.
  2. Place the potato, onion and chilies in the slow cooker in an even layer. Add the optional vinegar if desired.
  3. 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.
Notes
If needed, coax skeptical diners to try this by adding a dab of barbecue sauce.
Nutrition Information
Serving size: ½ cup Calories: 235 Fat: 15.5g Carbohydrates: 8g Sugar: 1g Sodium: 90mg Fiber: 1g Protein: 16g Weight Watchers Points Plus: 6

Brown Sugar & Chili Dry Rub
 
Prep time
Total time
 
You can make this sweet and spicy dry rub in a single serving size or quadruple it and store the rub in a tightly sealed jar in your pantry. It will last for months!
Author:
Cuisine: American
Serves: 2 tablespoons
Ingredients
  • 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
Method
  1. Measure all the ingredients into a small bowl, whisk with a fork to combine, then use as desired.

 

Leave a Reply

Rate this recipe: