Crockpot Pork Tacos

Crockpot Pork Tacos w/ Spicy Green Sauce




















These tasty tacos are healthy and full of flavor, with just a little kick!  It’s back to school and everyone could use a little more time, so this meal is a quick and easy solution that’s oh-so-delicious!

Serving Size: 2 tacos
# of Servings: 4


Pork filling

  • 1 lb. pork country ribs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. minced garlic
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground chipotle pepper (optional)
  • 2 c. Tropicana 50 no-sugar added orange juice
  • 1 tsp. of orange zest


  • 1 large head of curly leaf lettuce
  • ½ each orange and red bell pepper, diced

For Green Sauce and Tacos (Makes 35 one teaspoon servings - halve the recipe if you don’t need that much!)

  • 1 bunch fresh cilantro
  • 2 cloves of garlic, peeled
  • 1 jalapeno pepper, stem removed (if you don't want a very spicy sauce, also remove the seeds and rinse the pepper)
  • Juice of 1 lime
  • 2-3 tablespoons of water
  • 1 tsp. extra-virgin olive oil
  • 1/4 c. unflavored Greek yogurt



Place ribs, salt, pepper, garlic, paprika, and chipotle pepper (if using) into a crockpot. Cover with orange juice, orange zest and water and cook on low for 6 hours. Shred meat with forks and allow it to continue warming.

To make sauce: combine cilantro, garlic, jalapeno, lime juice olive oil and Greek yogurt in a blender or food processor and pulse until smooth. Sauce should be able to be drizzled. If it is too thick, add water and mix again.

To make taco shells: break leaves off the bunch of curly leaf lettuce and use a large knife to break the steam. Fill each taco with about 1-2 ounces of pork, peppers, 1 tbsp. of yogurt and 1 tsp. of the green sauce.


Nutrition Info (Tacos in lettuce w/ Peppers & Greek Yogurt)

Serving size = 2 tacos

295 calories, 15g fat, 372 mg sodium, 11g carbs, 8g sugars, 1g fiber, 26g protein

Nutrition Info (Spicy Green Sauce)

Serving size = 1 tsp. 

10 calories, 1g fat, 2 mg sodium, 1g carbs, 0g sugars, 0g fiber 0g protein


Author: Nikki Massie, Bariatric Foodie
Brought to you by:  Celebrate Vitamins


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