5 from 2 votes

Slow Cooker Salsa Verde Pork Tacos

By: Julia Pacheco
Tender pork slow-cooked in tangy salsa verde—these pork tacos are juicy, flavorful, and ready for all your favorite topping
Prep: 30 minutes
Cook: 6 hours
Total: 6 hours 30 minutes
Servings: 4 servings
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Ingredients 

  • 2 lb pork tenderloin
  • 1 white onion, sliced
  • 16 salsa verde
  • 1 dash salt
  • 1 dash pepper
  • 1 dash cumin
  • 1 dash crushed red pepper flakes

Instructions 

Freezer meal prep

  • Label a bag/container with date made, recipe and cooking instructions.
  • Place all ingredients in and freeze.

In the Slow Cooker

  • Cook thawed or freshly made on low for 6 hours.

Video

Nutrition

Calories: 285kcal | Carbohydrates: 3g | Protein: 47g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 157mg | Potassium: 940mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 Comments

  1. Stephanie says:

    This tasted so good and will definitely be one of my go to freezer meals.

    Reply
  2. Tarrah says:

    Hi! What is the best way to serve this? In flour tortilla with toppings? Thank you 🙂

    Reply
  3. Cat says:

    Really simple and yummy! Thanks!

    Reply
  4. Amanda says:

    This recipe is delicious!! A winner for sure. Thanks Julia!

    Reply