Baja Pork Taco Feast

All the holidays are now behind us. On the National Front, today is Bitter-sweet Chocolate Day. I suppose a rich dessert would be in order. But after all the Hoopla of the Holidays, dessert just isn’t hitting the spot.

Oh, I know, there are all sorts of benefits to Bitter-sweet Chocolate. Bitter-sweet chocolate would go nicely is a true Mole recipe. But Mole is time consuming. It’s much easier to buy a jar of Mole Concentrate in the Latino Aisle. Yet the idea of something spicy on a Tuesday sure sounds good, doesn’t it? Yeah – Tijuana Taco Tuesday – yum! I could spend the next twenty minutes or so singing the praises of this delicious recipe, or we could get down to the business of cooking. Just make sure you’ve got the margarita glasses chilling.

Baja Pork Taco Feast
1-1/2 Pork Loin Roast
2 (4 oz) cans Green Chilies
1 (4 oz) Diced Jalapeno
3 tablespoons Taco Seasoning
1 tablespoon Cumin
2 oz Chorizo
14 (6-inch) Corn Tortillas
1 cup shredded Iceberg Lettuce
2 Roma Tomatoes, diced
2 cups Pepper Jack Cheese
1 cup Sour Cream

Cut roast into quarters; place in a 3- or 4-qt. slow cooker. In a bowl, mix chilies, taco seasoning and cumin together. Spoon chili mixture over pork.

Brown Chorizo in a small skillet until cooked through. Drain well, scatter over the pork.

Cover, cook on LOW about 10 hours or until fall-apart tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Transfer to a rimmed platter for serving.

While the shredded pork warms, gently warm tortillas on a tortilla griddle or flat pan. Shred lettuce, dice tomatoes and grate Pepper Jack Cheese.

Serve shredded pork in tortillas topped with lettuce, tomatoes, cheese and a dollop of sour cream.

Great with Mexican Rice and Refried Beans for an amazing Spicy Feast. Don’t forget the margaritas!


If your family is like mine, you’ll have way, way more filling than you can possible eat in a single meal. While the pork is awesome, it’s also oh so satisfyingly filling. That’s okay. The spicy meat is perfect to warp in corn tortillas, then fried for Pork Taquitos. Or use as a filling for Pork Quesadillas. Or even Pork Tostadas. You get the idea – it’s delicious and oh so versatile.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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