Slow Cooker Pork Tacos with Rice and Beans
Mexican Slow Cooker Pork Tacos with Rice and Beans is a easy and flavorful "dump" recipe that will please the entire family.
Servings: 10 servings
Calories: 259kcal
Ingredients
- 2 medium onions chopped
- 1 3-4 pound pork tenderloin
- 4 cloves garlic smashed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cup prepared salsa
- 1 jar (12 ounces) chili sauce
- 1 can (4 ounces) fire roasted chiles
- 2 teaspoons ground cumin
- 2 tablespoons lime juice
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) corn drained
- 2 packages Uncle Ben's Santa Fe Ready Rice
- 10 each flour tortillas
- sliced avocados optional
- chopped cilantro optional
- sour cream optional
- chopped scallions optional
- shredded cheese optional
Instructions
- Place the first 10 ingredients into the slow cooker.
- Cover and cook on low for 6-7 hours.
- Uncover and add the beans, corn and ready rice.
- Cook an additional 30 minutes.
- Remove the pork to a plate and shred with two forks.
- Return the shredded pork back into the cooker, stir and heat through.
- Serve with flour tortillas and additional ingredients for toppings (optional).
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Store the contents in an airtight freezer container or freezer bag and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 9g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 600mg | Potassium: 912mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
