if you’re like me, you’re always looking for a deal at the grocery store to save some money on the grocery bill. also, if you’re like me, you’re all about dinners that are really easy to put together, especially on days you know are going to be busy or you just don’t feel like cooking. so when i found pork loin on sale at the grocery store the other day i bought a whole bunch of it because i knew exactly what i was going to make :: pork tacos in my slow cooker. the sale price made it easy for me to buy a lot and then freeze some for future pork taco deliciousness. the slow cooker aspect of this recipe makes it so simple to throw together in the morning and then come home to some seriously yummy food.
aside from the pork, i had everything else on hand at home, with the exception of the cilantro and limes…and i grabbed a few extra of those to make some pico de gallo to go along with the other toppings we like to use. here are all the ingredients you’ll need :: 3-3.5lbs boneless pork loin roast (not to be confused with pork tenderloin), orange juice, brown sugar, oregano, beef bouillon, garlic powder, onion powder, salt and pepper, soy sauce, lime juice, and cilantro.
the first step is to brown the pork loin in a dry pan. you can use a frying pan or a dutch oven, like the one i have pictured here. btw, if you’re looking into getting a dutch oven, i’d highly recommend this one (aff link) :: it cooks like a dream, looks so pretty in any kitchen, and cleans up like a charm. plus, it’s waaaay less expensive than some of the other ones on the market these days.
next, you’ll want to mix together the dry rub :: combine the brown sugar + spices and then rub mixture all over the browned pork loin, making sure to get in all the little nooks and crannies that you can.
once you’ve got your pork rubbed with the dry seasoning, place your pork in the slow cooker.
since slow cookers need some moisture to be able to cook the food (and not burn the food), we’ll add plenty of flavor by adding in the orange juice, lime juice, and soy sauce. and then because it’s just so good and you can’t have mexican food without it, we’ll sprinkle on some cilantro. yum! i can’t wait the whole 5-6 hours (on high), or 8-9 hours (on low) it will take to eat these yummy, yummy tacos! the pork will be so tender it will basically fall apart on its own when you shred it.
these tacos, btw (or do you call them lean carnitas? i mean, i guess they are technically…slow cooked pork with garlic, onion, oregano, orange juice, etc.), are one of my family’s most favorite meals. my kids love to eat them in “street taco” tortillas which are just mini versions of the bigger flour tortillas.
some toppings we frequently use to fill our little street tacos/pork tacos/lean carnitas are :: cheese, easy homemade guacamole, sour cream, pico de gallo (equal amounts of roma tomatoes, cilantro, and red onion, all finely chopped with a few squeezes of lime juice), rice, black or pinto beans, and some amazing tomatillo dressing. serve with lime wedges at your next cinco de mayo, summer party, weekend gathering, or even a fun weekday meal with your family…because they really are that easy.
i really hope you try these, friends, because they truly are one of my favorite things to eat!! i think you’ll love them too.
check out the recipe below to see how easy it really is!
- 2.5 - 3.5lb pork loin roast
- dry rub:
- ½ cup packed brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano leaves
- 1 teaspoon (1 cube) beef bouillon, crushed into a powder
- dash salt + dash pepper
- liquid ingredients:
- ½ cup orange juice
- juice from 1 lime
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh cilantro
- in a small bowl, combine the brown sugar, garlic powder, onion powder, oregano, beef bouillon, salt, and pepper. set aside.
- brown roast evenly on all sides in a dry frying pan. coat all sides of the roast with the spice mixture and place in the slow cooker. add orange and lime juices, soy sauce, and cilantro.
- cover and cook on low for 8-9 hours, or on high for 5-6 hours. shred roast with two forks and allow the meat to absorb any juices left in the slow cooker. serve with tortilla shells and all your favorite toppings.
- topping ideas :: cheese, rice, guacamole, pico de gallo, sour cream, black or pinto beans, tomatillo dressing, lime juice from lime wedges, more cilantro, etc