These slow cooker pulled pork tacos are packed with irresistible flavor! Served with a zesty cilantro lime rice and a creamy, bright cilantro ranch sauce!
For the Pork in the Slow Cooker:
- 1 pork tenderloin (1.5 to 2 pounds)
- 3 teaspoons homemade taco seasoning
- 1/2 teaspoon salt
- 1/2 cup water or broth
For the Stove-top Cilantro Lime Rice:
- 1 cup uncooked rice
- 2 cloves garlic, minced
- 1 to 2 teaspoons lime zest (I do at least 2 and sometimes a little more… I love zest)
- 1 cube chicken bullion (or Better than Bullion)
- 2 cups water
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons granulated sugar
- 4 tablespoons fresh chopped cilantro
For the Cilantro Ranch Sauce:
- 2/3 cup mayonnaise
- 1/3 cup buttermilk
- 2 or 3 large tomatillos, husk removed
- 1 or 2 cloves garlic, outer skin removed
- 1/2 bunch cilantro, about a cup
- 1/2 a lime’s juice
- 1 jalapeno, seeds removed
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- More salt and pepper, to taste
For the Pork:
- Remove the pork tenderloin from the package, and place it on a cutting board.
In a small bowl, combine the salt and the taco seasoning.
- Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
- Add the water or chicken stock to the bottom of the slow cooker (don’t pour it over the pork, though, so that you don’t wash off your spice rub).
- Add the lid, and cook on high for 4 to 5 hours, or until the tenderloin is easy to shred with a fork.
- Remove the pork from the Crock-Pot, and place it on a cutting board. Cut into 4 equal parts, and then shred with two forks.
- Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker. Adjust salt to taste.
- Serve hot in your favorite tacos, burritos, or on a salad or nachos.
For the Rice:
- Add the rice, water, garlic, lime zest, and bullion to a medium sauce pan over medium-high heat.
- When the water starts to boil, reduce the heat to low, and cover the pan with a lid.
- Cook until the rice is cooked through and all the water is absorbed, about 20 minutes.
- In a small bowl, combine the lime juice, sugar, and cilantro.
- When the rice is done, fluff it with a fork, and then pour the lime juice mixture over hot cooked rice.
- Stir to combine, and serve hot.
For the Cilantro Ranch Sauce:
- Throw everything into a blender, and blend until smooth, about one minute.
- Taste the dressing on a piece of lettuce, and adjust the seasonings as needed.
- It keeps covered in the fridge for up to 10 days.
Serve the pork in tortillas with rice and the sauce and your choice of toppings. These are also awesome toppings for pork taco salad!
- This is one of our all-time favorite recipe combinations! It’s not as much as it looks either. Get the pork going in the morning and then for dinner you’ll need to make the rice. While the rice is cooking blend up the sauce (or make it in the morning when you get the pork going), and then just chop your tomato and lettuce and shred your cheese. It’s worth the effort!
- Category: Dinner
- Method: slow cooker, stove top
- Cuisine: American
Keywords: pulled pork tacos, pork taco recipe, easy pork tacos, cafe rio pork tacos, shredded pork tacos, mexican pork tacos