Crockpot Green Chile Salsa Pork Chop Tacos for Easy Dinners

Transform thick-cut pork chops into the most tender, flavorful taco filling with almost zero effort. This dump-and-go slow cooker meal pairs juicy shredded pork with tangy roasted green chile salsa, cumin, and fresh lime juice. Load it into warm corn tortillas and top with a cool lime crema for an effortless taco night that your family will request on repeat.

Ingredients

• 2 1/2 lb boneless pork chops
• 16 oz jar roasted green chile salsa
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 12 corn tortillas, warmed
• 1/2 cup sour cream
• 2 tbsp fresh lime juice

Instructions

1. Place the diced onion and minced garlic at the bottom of the slow cooker insert.
2. Lay the boneless pork chops evenly over the onions.
3. In a small bowl, mix the ground cumin, smoked paprika, kosher salt, and black pepper, then rub the spice blend evenly over both sides of the pork chops.
4. Pour the roasted green chile salsa evenly over and around the seasoned pork chops.
5. Cover and cook on LOW for 6 hours (or on HIGH for 4 hours), until the pork chops pull apart easily with a fork and reach an internal temperature of at least 145 F.
6. Remove the pork chops from the slow cooker, shred the meat using two forks, and return the shredded pork to the juices in the slow cooker, tossing to coat well.
7. In a small bowl, whisk together the sour cream and fresh lime juice to create the lime crema.
8. Serve the warm shredded pork in warmed corn tortillas, garnished with chopped fresh cilantro and a drizzle of lime crema.

Tips

• For extra crispy edges, spread the shredded pork on a baking sheet and broil for 2 minutes before assembling the tacos.
• Store leftover shredded pork in an airtight container in the refrigerator for up to 4 days.
• This tender pork filling also works wonderfully for taco bowls, quesadillas, or loaded nachos.