Slow Cooker Pork Tacos with Fresh Corn Salsa
  • 3-4 pound pork roast (pork butt works great)
  • 2 Tablespoons worchesterhire sauce
  • 1 teaspoon fresh cracked black pepper
  • ½ teaspoon garlic salt with parsley
  • 1 (16 ounce) bottle mild green salsa (I use Herdez)
  • For the Fresh Corn and Olive Salsa:
  • 3 ears of corn steamed then corn removed
  • ½ cup sliced black olives
  • ¼ cup fresh chopped cilantro
  • 1 large red bell pepper, diced
  • 2 Tablespoons diced red onion
  • pinch of kosher salt & fresh black pepper
  • avocado, diced
  • fresh lime
  1. Place the pork worchestershire sauce, kosher salt, pepper and garlic salt in a slow cooker. Cook on low for 6-8 hours. (Can cook overnight). Remove the pork from the crock pot and discard or save liquid for later use. Shred the pork and place back in the crock pot. Add the green salsa. Cook on low until ready to serve.
  2. For the corn salsa: Steam the corn then cut off the kernels. Place the corn, olives, cilantro, red pepper, red onion and salt & pepper in a medium sized bowl. Mix together gently.
  3. For the tacos: heat the tortillas in the microwave or in a skillet. Layer the pork, corn salsa & diced avocados. Squeeze fresh lime juice over the top.
Recipe by Baked in AZ at