Slow Cooked Green Chili Pork Tacos With Fresh Corn and Olive Salsa


Good Monday! Hope everyone had a nice weekend.

Here’s another great shredded pork taco recipe for you that is one of our favorites! I love using my crockpot on Sundays, so this is typically a Sunday dinner for us. No fuss, just good food ready in a flash.

I found another package of that soft tortilla bread I told you guys about a couple weeks ago. This time I found it at Sprouts. I know there are Sprouts in AZ too. This kind was Chipotle flavored and YUM it was fantastic. I highly recommend it if you can find it. I was told that Trader Joes carries this type of tortilla bread, hopefully this helps.

I’ve also added one of my favorite spanish rice recipes too. Makes a great side dish to these giant tacos. It is so simple to make and tastes like it’s right out of a mexican restaurant. Hope you all will enjoy!



Slow Cooked Green Chili Pork Tacos With Fresh Corn and Olive Salsa

3-4 lb Pork Butt

2 Tablespoons Worchestershire sauce

1 Tablespoon kosher salt

1 teaspoon fresh cracked black pepper

1/2 teaspoon Lawry’s Garlic Salt with Parsley

1 bottle Herdez Tomatillo Salsa (mild green salsa)

1. Place all but salsa into a crockpot on low heat for 6-8 hours. I usually cook overnight, so longer is just fine too. Remove pork from liquid, discard or save liquid for another use. Shred pork into small pieces, return back to crockpot and add salsa. Cook on low until ready to serve. Serve in soft tortilla bread or regular corn tortillas along with fresh corn and olive salsa below and avocado mash.

Fresh Corn and Olive Salsa

3 ears of corn, corn removed

1/2 Cup sliced black olives

1/4 Cup fresh chopped cilantro

1 large red bell pepper, diced

2 Tablespoons diced red onion

Pinch of Kosher Salt and Fresh Cracked Black Pepper

1. Place all into a large bowl; stir to combine. Serve with tacos.

Avocado Mash

2 ripe avocados

Pinch of salt and black pepper

1 Tablespoon fresh lime juice

1. Mix all ingredients into a bowl and mash with fork until well combined. Spoon over tacos.

Quick and Easy Homemade Spanish Rice


Quick and Easy Homemade Spanish Rice

3 Tablespoons vegetable oil

1 medium white onion, diced

4 Cloves fresh garlic, minced

2 Cups steamed white rice

1 small can of tomato sauce

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 teaspoon ground cumin

1. Heat oil into a large skillet over medium heat. Saute onion until softened. Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors then add tomato sauce, salt, pepper and cumin. Stir to combine. Keep on warm until serving. Can mixed in cooked shredded chicken, corn, black olives and cilantro for a main dish as well.


Have a great new week! See you soon with more cookin’!

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50 Responses
  1. Looks absolutely delicious. I love pork, especially when it is in Mexican food. I can’t wait to try this rice, too.

    I made your peanut butter cup cake this wknd and it was a huge hit! I’m gonna post a pic on my blog and I will certainly link you. 🙂 Thanks!

  2. Kimm Geria

    Can’t wait to make this, this week. I love this blog. I am having so much fun going thru the archives. Found the mini cheesecake pan at William Sonoma and am going to do the pumpkin spice cheesecakes this week too. Thanks so much….. so excited….

  3. Andrea

    this looks great! Do you really cook this overnight? Is it okay to cook for 10-12 hours on low? I would love to do this in the morning before I leave for work, but I am usually gone for 10 hours so I hesitant to cook crockpot recipes that are instructed for 6-8 hours.
    It would be great to find some recipes where longer cooking time will work. TIA!

    1. Absolutely Andrea, I usually start it before we go to bed then when I wake up, I’ll shred it and stick it back in the crockpot on low until dinner. Works great. Hope you enjoy!!

  4. donna

    a couple of questions…would a pork loin be OK and there is so little liquid. I’m afraid it would be very dry using my crock pot.

    1. Hi Donna,
      If you are using a pork loin, I’d definitely add more liquid since it’s so lean. I’d say at least a cup or so. I prefer the pork butt, but would imagine the loin would work out fine. I’d probably not cook it as long in the crock pot either. Maybe on low for max 6 hours. Let me know how it turns out if you use the loin. Good luck!!

  5. Lindsay

    Hi Jenny,

    I’ve been checking in on your blog for a while and I love it! My husband isn’t big on pork, so I was wondering if you could suggest an alternative?


    1. Hi Lindsay,
      It would be great with chicken breast as well. I would only cook the chicken for no longer than 5-6 hours to make sure it’s not way too soft. Check it at hour 4-5 to make sure. Hope this helps!

  6. Kimm Geria

    Trader Joes didn’t have the tortilla bread (they thought I was weird asking for it)LOL. Albertsons does carry it (California). Can’t wait to make it tomorrow 🙂

  7. Megan

    Thank you! I checked the main stores for tortilla bread and thought fry’s would have it since you found yours at Ralphs….I didn’t think of TJ or Sprouts. I called the company that makes the tortilla bread (from your last post) and they did a search and said it isn’t sold anywhere near me, but did put in a suggestion to start. I was going to let fry’s know they should carry it to. It must be a different brand you found at sprouts. Did you find it in the tortilla section? I can’t wait. It really is the best ever. And I can’t wait to make these pork tacos!

    1. Kimm Geria

      TJ’s didn’t carry it. I found some at Albertsons. They were with the tortilla’s on the endcap. I am in California so I am not sure if you have the same stores. Hope this helps :o)

  8. Jeri

    I just made your chicken potpie posted on August 24th. It was so good-thanks for a great new recipe! Next try is the caramel apple cream cheese cookie bars.

  9. Kimm Geria

    Made this tonight for dinner. This was sooooo good. The flavors melded together perfect. We didn’t do the olive corn salads but used pico de gallo and the avacado mash. Mmmmm. The rice was really good and mild tasting for the kids. Thanks Jenny this one is a keeper.

    1. I just moved to Utah from Ca where I was spoiled with Trader Joes & Henrys! Have you tried Sunflower Market? I am going this week and will let you know if I find anything. Otherwise, I will just have to create my own.

  10. I like you already! Great food style, awesome blog! I just started a food blog, I see that I have a lot to learn. I only spent about 5 minutes browsing your site. . . and you have sparked some fun ideas for upcoming creations. I will definitely be trying some of your sweet and savory delights in the future.

  11. Sarah

    Hello! I just found this blog and I absolutely love it. I was scanning back on old recipes and found one from Oct 2008 for pizza it was something like Mi oh My of pizza pie and it was inspired by Sbarros Pizza. I can’t get the recipe and was wondering if you could share it again. Thanks!

  12. Hi! I just found your blog recently and really enjoy it. I’m loving the taco ideas. My husband loves pork tacos and I’m always looking for slow cooker ideas. We will definitely be making this one. Thanks!

  13. Thank you! We made this a few nights ago and it was a huge it. I posted your link to it on my FB page too to share it. I used pork chops in stead of the pork but and added a about 3/4 cup water so that it wouldn’t dry out. It was perfect! Definitely a repeat in our house. The spanish rice is fabulous. I’ve always wanted a good spanish rice recipe that did come out of a box or a can, great! Thanks, again.


  14. Megan

    Sad! I went to my Sprouts (east valley) and couldn’t find the bread. I got some in CA and I wish I could find it here somewhere! I will try Trader Joe’s next!

  15. Hi there! This looks great! I bought Pork Boneless Ribs that were on sale. I have about 3 and am wondering if those would work and how long you recommend cooking them? Do you think they would require extra liquid?

    Thanks for the help!

    I love your site by the way!

  16. Angela

    I just wanted to tell you that this past Saturday it was sooo chilly here in CO and I decided to make the slow cooked green chili pork tacos……my goodness, they were delish! What a great recipe-we loved it! I have loved checking in on your site ever since I discovered it, great recipes (look forward to making some of those decadent,yummy looking cookie recipes!)-beautiful photos as well. Take Care!

  17. Kati

    Made this for dinner tonight and it was a hit!! Couldn’t find the soft tortillas but used Pita bread instead and it tasted great. THANK YOU for the amazing recipe! and I drool every time I look at the chocolate, pumpkin and carmel recipes…I can’t wait to try them as well. THANKS AGAIN!

  18. So I finally made the tacos! I took the crockpot and fixin’s to my mom’s house for a last minute potluck and EVERYONE asked for the recipe!!!! Wow. Thank you for sharing the recipe! 🙂

  19. Its like you read my mind! You seem to understand a lot about this, such as you wrote the ebook in it or something. I think that you just can do with some percent to power the message home a little bit, however instead of that, this is wonderful blog. A great read. I will definitely be back.

  20. Angie R.

    I know this is an older post, but I had a question and hopefully you will see this. You said to reserve the liquid for later use and I’m just wondering, in what way do you use it later? 🙂 Thanks!

  21. Marina

    Altough the recipe seems to be awesome I’m quite shocked for a thing: how can it be that I, being Spanish, have never ever heard about Spanish rice or try it? Does anybody know where the name comes from? I’m quite intrigued.

    Anyway, thank you for your amazing blog, I’ve found it today and will definitively come back and try some things.

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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