Baja Pork Tacos sounds pretty tasty… but what does it mean?! Da-dada-da! It’s time for some taco trivia! Baja-style describes deep-fried, white-fleshed fish with some shredded cabbage and a white sauce… but you know how we are, we had to switch things up a bit! Our Baja Pork Tacos swap the deep-fried for slow-cooked, the fish for some tender, juicy pork, the cabbage for some crispy lettuce (almost the same!), and the sauce for some melty cheese! We’d say that’s a pretty delicious trade. Thanks for tuning into taco trivia! We hope you have fun learning new tastes!
Ingredients
- 1 (3-pound) pork sirloin roast, boneless, halved
- 5 (4-ounce) cans chopped green chiles
- 2 tablespoons reduced-sodium taco seasoning
- 3 teaspoons ground cumin
- 3 cups lettuce, shredded
- 1 1/2 cups part-skim mozzarella cheese, shredded
- 24 (6-inch) corn tortillas, warmed
Directions
Step 1 –Place the roast in a 4-quart slow cooker.
Step 2 –In a bowl, mix the chiles, the taco seasoning, and the cumin together.
Step 3 –Spoon the seasoning mixture over the pork.
Step 4 –Cover the slow cooker and cook on low heat until the meat is tender, about 8-10 hours.
Step 5 –Transfer the pork to a plate and let it cool slightly.
Step 6 –Skim the fat from the cooking juices.
Step 7 –Shred the pork with two forks.
Step 8 –Place the pork, the lettuce, and the cheese in the tortillas.
Step 9 –Return the pork to the slow cooker and cook until heated through.
Step 10 –Serve.
