These Slow Cooker Salsa Verde Pulled Pork Tacos are the perfect dish for lunch, dinner, or just because they’re so yummy! They’re made with slow cooker Salsa Verde Pulled Pork, cotija cheese, avocado, white rice and a little extra salsa verde poured on for good measure. You don’t need an occasion to indulge with these tacos!
Let me introduce you to, officially, my favorite tacos ever.
These tacos are so flavorful. So easy to make. SO delicious.
My husband loves getting tacos everywhere we go it seems.
We actually have this unspoken game that we play whenever we go out to eat. As we are looking over the menu, we both usually end up saying “Well, I know what you’re getting!” For me, if there is every anything with mozzarella, tomato and pesto, I’m in. For Steven, if there’s tacos, especially if they’re pulled pork tacos, he’s in.
It’s quite funny to me, actually, that for two foodies, we can be so predictable when we go out to eat. *Insert woman shrugging emoji*. Anyways. Let me get back to the tacos that are life changing.
Here are the things I love about these tacos:
+ They’re made with the pulled pork from this salsa verde pulled pork recipe. Which has a whole other list of things I love about that recipe.
+ Cotija cheese. If you’ve had it, you might understand just by me dropping that on this list. But if you haven’t, cotija cheese is crumbly, salty, and makes your tacos look and feel super fancy.
+ Avocado. I am at the point where I could almost eat an entire avocado out of the skin with a spoon.
+ Rice. This is a totally normal addition to a burrito but not usually in tacos. And I’m now obsessed with adding sticky white rice to tacos.
+ They’re easy to make in bulk for a Cinco de Mayo celebration!
Do you enjoy leftovers? Because typically I do not. However, I happily ate these tacos (also in bowl form) almost everyday for a week. I was actually sad when we ran out! So you know we’ll be making these again ASAP.
This recipe starts with my salsa verde pulled pork recipe. I initially made the pork specifically for these tacos, but then realized it needed to be a recipe on its own because the pork is delicious on its own, too! You can either make this over the night before or the day that you want to make these tacos. Whichever works best for you!
The greatest part about the meat being slow cooked is that the hands on time for this recipe is so minimal. You could even use microwave rice if you wanted and the hands on time for making these to be SUPER minimal. Either way, this flavorful recipe is super quick and easy.
Ready to make your own? (Hint: YES)
PS, if you make this recipe or would like to, I’d love to hear! Leave a comment and a rating below!
For the Slow Cooker Salsa Verde Pulled Pork
- 2 pounds pork tenderloin
- 1 jar salsa verde, divided
For the Tacos
- 1 cup of cooked white rice
- 10 flour street taco tortillas
- ½ cup Cotija cheese, crumbled
- 1 avocado, pitted and sliced
Make the Salsa Verde Pulled Pork
- Line a slow cooker with a slow cooker liner or spray with cooking spray.
- Place tenderloins in slow cooker. Pour about half of the jar of salsa verde over the pork.
- Cook on low for 5-6 hours.
- Use tongs to shred pork.
Make the Tacos
- Fill each taco with rice, pork, Cotija cheese and avocado. Drizzle extra salsa verde on top!
As written, you will have lots of leftover pork! Freeze for up to size months or use in another meal within one week!