High Protein
Crockpot Adobo Pork Tacos are all about tender pork with smoky chipotle flavor.
This recipe is perfect for a lazy dinner with pork tenderloin, tomato sauce, and a mix of spices that slowly cook until the meat is soft enough to shred. The slow cooker handles the work while the seasonings blend into a rich sauce.
Once it’s ready, the pork goes straight into taco shells with your favorite toppings. It’s an easy way to get dinner on the table that works for both weeknight meals and meal prep.
Leftovers hold up well, so you can enjoy them again later in the week without extra effort.
Why You’ll Love This Crockpot Adobo Pork Tacos
Easy to Make
The slow cooker handles most of the work, leaving you with tender pork and bold flavors.
Great for Meal Prep
You’ll have plenty of leftovers that store and reheat well.
Customizable
Serve in taco shells with your choice of toppings, from lettuce to cheese to salsa.
Tips and Tricks
Shredding the Pork
Shred the pork while it’s still warm; it pulls apart more easily.
Adjusting Heat
Add more or less chipotle and cayenne depending on how spicy you want it.
Serving Tacos
Warm your taco shells or tortillas before filling for better texture.
Ingredient Substitutions
Pork Tenderloin
Boneless pork shoulder or pork loin can also be used.
Tomato Sauce
Crushed tomatoes or tomato puree work as a substitute.
Sazon Packet
Use 1 teaspoon paprika, ½ teaspoon coriander, and ½ teaspoon garlic powder if you don’t have Sazon.
How to Store and Reheat
Place shredded pork and sauce in separate airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop or in the microwave with a splash of sauce to keep the meat moist.
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Crockpot Adobo Pork Tacos
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 3 pounds pork tenderloin
- 1 yellow onion sliced
- 1 can (15 ounce) tomato sauce
- ½ cup water
- 1 packet sazon goya with coriander and annetto seasoning
- 2 tablespoon chipotle peppers in adobo sauce finely chopped
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ground cayenne pepper to taste
- ¼ teaspoon ground black pepper
- 1 bay leaf
Instructions
- Trim fat from the pork tenderloin and cut into chunks.
- Place sliced onions in the bottom of a 4- or 5-quart slow cooker.
- Place pork chunks on top of the onions.
- In a medium bowl, stir together tomato sauce, water, Sazon, chipotle peppers, garlic, salt, cumin, coriander, cayenne, and black pepper.
- Pour the sauce mixture over the pork in the slow cooker.
- Add the bay leaf.
- Cover and cook on low for 6 to 8 hours or on high for 5 to 6 hours.
- Remove pork from the slow cooker. Using two forks, shred the pork.
- Reserve about 3 cups of shredded pork and 2 cups of sauce for later. Store as directed.
- Mix the remaining pork with ½ cup of the sauce. Discard any extra sauce.
- Serve the pork in taco shells with your favorite toppings.
Notes
Tips and Tricks
Shredding the Pork: Shred the pork while it’s still warm; it pulls apart more easily. Adjusting Heat: Add more or less chipotle and cayenne depending on how spicy you want it. Serving Tacos: Warm your taco shells or tortillas before filling for better texture.Ingredient Substitutions
Pork Tenderloin: Boneless pork shoulder or pork loin can also be used. Tomato Sauce: Crushed tomatoes or tomato puree work as a substitute. Sazon Packet: Use 1 teaspoon paprika, ½ teaspoon coriander, and ½ teaspoon garlic powder if you don’t have Sazon.How to Store and Reheat
Place shredded pork and sauce in separate airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop or in the microwave with a splash of sauce to keep the meat moist.Nutrition
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