Verde Pork Tacos #SlowCooker #TacoTuesday

I don’t know what it is about the colder months but cooking in the slow cooker always seems like one of the best methods. Maybe it’s because we are back to school (distance learning in my house) and I am just so tired by the end of the day? Who knows – but what I do know is that this pork is to die for! These Verde Pork Tacos are so delicious. And the meat is actually very versatile – you don’t have to make tacos with it – you can make make enchiladas, a burrito bowl, quesadillas or even cool it off overnight and serve it on a salad.

Verde Pork Tacos

Everyone’s slow cooker is different. The size of your cooker will effect how long this pork needs to cook. You need to gauge cook time by the depth of the ingredients in the pot – the deeper it is the longer it will need to cook. Check your pot every couple of hours if you can – if it looks like its drying out, add a little more chicken broth. I have a simple 6 qt slow cooker from Pioneer Woman. It’s super pretty and works very well – nothing fancy, just a little dial for warm, low and high. But I love it! You can check it out here – Pioneer Woman 6qt Slow Cooker.

Verde Pork Tacos

If you cannot find cotija cheese, don’t fret. You can use any sort of cheese you typically put on tacos.

Now Let’s Get Cookin’!


Verde Pork Tacos

A delicious punch of flavor served up on yummy warm tortillas!
Course Main Course
Cuisine American, Mexican
Keyword pork, pork tacos, slow cooker, tacos
Prep Time 5 minutes
Cook Time 10 hours
Servings 6


  • Slow Cooker


  • 3 lb Pork Roast
  • 1 Yellow Onion halved and sliced
  • 4 Garlic Cloves minced
  • 1 7oz can Green Chilies
  • 3 cups Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 12-18 Tortillas (Corn or Flour) fajita or street taco sized
  • 1 Jalapeno diced
  • 2 Tomatillos diced
  • 2 cup Cojita Cheese crumbled
  • 1 cup Cilantro chopped
  • 1 cup Sour Cream


  • Prepare all of the ingredients.
  • Add pork, garlic, onion, green chilies, salt, pepper and chicken broth to slow cooker. Cover and cook on low for 8-10 hours.
  • Remove pork from pot and shred. Remove 1½ cup of onion/garlic/green chili mixture (limited amount of broth) to a bowl. Add pork back to pot and toss.
  • Using an immersion blender (or regular blender), blitz the onion/garlic/green chili mixture. Add jalapeno, tomatillos, and half of cilantro to mixture and blitz until you make a smooth salsa.
  • Warm tortillas on a griddle, in the microwave (wrapped in a damp paper towel) or in the oven (wrapped in aluminum foil).
  • To serve, place a portion of pork on the tortilla, top with some of the salsa, a dollop of sour cream,, a sprinkle of cheese and cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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