It’s about time I posted some real food again.

These Spicy Garlic Pulled Pork Tacos were divine! I also whipped up a batch of Spicy Chimichurri Sauce to go on top. Perfect match!

If you like things hot, you’ll love these! Not to mention, like most crock pot meals, it was super easy to prepare!

Close up of shredded pulled pork in a flour tortilla topped with veggies and sour cream.

To get the heat in the pork you’ll need 3 Chipotle Peppers Peppers in Adobo Sauce.

A close up of a can of Chilpotle Peppers.

Mince up 8 cloves of garlic.

A close up of minced garlic on a cutting board.

Salt and Pepper a Pork Loin Roast {I made two because I love leftovers}. Heat up 2 tbsp of oil in a large skillet. Add garlic and pork and sear on all sides (2-3 minutes per side).

Remove the Roast and place it in the crock pot.

To the pan add the chipotle peppers,

Then add 2 cups of chicken stock; bring to a simmer and bring up all the browned bits off the bottom.

Add the contents from the pan to the crock pot, close the lid and cook on low for 8 hours.

Once roast is tender remove it from the crock pot and place it in a shallow bowl to shred with two forks. Take the remaining liquid in the crock pot, pour it into a pan, bring it to a boil and reduce to about 2/3 cups liquid.

Two forks shredding pork on a cutting board.

Pour the liquid into the shredded pork, and toss. Place on a warm tortilla, top with Spicy Chimichurri Sauce and a dollop of sour cream.

Open your mouth, take a bite, and enjoy!

A display of two tacos on a plate with a side of avocado slices.

So yummy, so easy!

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5 from 1 vote

Slow Cooker- Spicy Garlic Pulled Pork Tacos

The perfect spicy garlic pulled pork tacos!

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 609 kcal

Author: Shawn

Ingredients

1.5 Loin Roast
2 tbsp Olive Oil
8 cloves garlic
3 Chipotle Peppers
2 cups chicken stock
salt and pepper
Tortillas
Spicy Chimichurri Sauce
Sour Cream

US Customary - Metric

Instructions

Salt and Pepper Pork Loin Roast.
Heat oil in large skillet over medium-high heat. Add garlic and roast. Sear on all sides (2-3 minutes) until slightly browned on all sides.
Place roast in crock pot. Add peppers to the browned garlic left in the pan. Add chicken stock, simmer and stir until all browned bits are lifted. Pour liquid into crock pot. Cover and cook on low for 8 hours.
Remove roast from crock pot; place in shallow bowl and pull apart with two forks.
Meanwhile reduce liquid from crock pot by placing into a pan over high heat and bring to a boil. Reduce to about 2/3 cup. Add liquid to pulled pork.
Warm tortillas. Add pork to tortillas, top with spicy chimichurri sauce and a dollop of sour cream. Enjoy!