Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

This makes a lot of juicy, extremely flavorful and tender pork for tacos. One of DH's faves! He likes his pretty spicy, so if you don't, you might start with less cayenne and work your way up. NOTE: You may wish to check your pork after about 4 hours on high or 6 hours on low as some reviewers have reported that their pork was done sooner.

Ingredients Nutrition


  1. Trim fat from tenderloin; cut pork into chunks. Place onions then pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, water, sazon, chipotle peppers, garlic, salt, cumin, coriander, cayenne, and pepper; pour over pork in cooker. Add bay leaf.
  2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. After looking at reviews, you may wish to check meat earlier as some have said theirs was done far sooner. See NOTE in description :).
  3. Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
  4. Serve with your choice of taco shells and toppings. We use fresh salsa, pepperjack cheese, sour cream, and jalapenos on soft flour tortillas. Makes 4 servings and reserves.
  5. To store reserves: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.).
Most Helpful

Made half the amount. Did use the whole packet of spice. I did start this stove top then place in a very low oven (275) for a 5 hours. Thanks. Made for ZWT 2011

Rita~ June 06, 2011

I made this yesterday; the flavors melded overnight. Today, in tacos, the flavor was outstanding. Therefore, despite the slight problem with cooking time, this recipe deserves 5 stars as we really enjoyed it, it was easy, and it is lowfat compared to some other cuts of pork. If you have someone who can't eat spicy food, I highly recommended just using the chipotle sauce, rather than the chiles themselves, from the can. As for cooking method, try it at 4 hours on low. Check it. If not done, put the lid back on, put the heat on high for 15 minutes to bring the heat back up, then lower it and cook a while longer. Definitely let the flavors meld overnight. Thanks for a great way to make tacos, etc. The picture I posted is how it came out of the crockpot, preshredding. This would be great not only for tacos, but also for enchiladas and on top of rice. ZWT7 NOTE: If you ever see central loin roast on sale, go ahead and buy a big one and cut it up in separate portions for this recipe (or others). It will save you money over buying the precut loins.

Debbie R. June 05, 2011

This was wonderful. Made rice on the side used the juice from the pork as a gravy.

tamdog September 11, 2014