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A white plate with blue trim with three pork tacos on it.
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Pork Tacos

These pork tacos are packed with seasoned pork cooked in soup mix and topped with fresh veggies and creamy ranch dressing.
Prep Time30 minutes
Cook Time7 hours
Total Time7 hours 30 minutes
Course: Dinner, lunch
Cuisine: American, Mexican
Keyword: pork tacos, Pulled Pork, pulled pork tacos
Servings: 24 Tacos
Author: Deliciously Seasoned

Ingredients

  • 2 ½ pounds pork tenderloin
  • 1 medium yellow onion, diced
  • 1 teaspoon slap ya mama seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 package onion soup mix
  • 2 cups sharp cheddar cheese, shredded
  • 8 ounce shredded lettuce
  • 2 cups grape tomatoes, diced
  • 1 cup radishes, diced
  • Ranch dressing
  • Corn tortillas

Instructions

  • Spray a 6-8 quart crock pot with non-stick cooking spray.

Pork

  • Add onions to the bottom of the crock pot followed by pork tenderloin.
  • Sprinkle seasonings and onion soup mix over the top.
  • Add enough water, or vegetable broth, to cover the pork and cook on high for 6-7 hours, or low 8-10 hours, until the pork shreds easily with a fork.

Lettuce Mixture

  • In a medium bowl, combine lettuce, tomatoes, and radishes.
  • Add desired amount of ranch dressing to the lettuce mixture right before serving. Stir to combine.

Assemble the Tacos

  • Fry the corn tortillas until desired doneness is obtained or use crunchy premade taco shells.
  • Add shredded pork, shredded cheese, and lettuce mixture. Serve with your favorite sides and enjoy!

Notes

  • Don't rush the pork. Cook it until it shreds easily with a fork. That's the best sign that it's ready.
  • Use a large enough crock pot. A 6-8 quart crock pot gives the pork plenty of room to cook.
  • Put the onion underneath the pork. This helps layer the onion flavor throughout the cooking process.
  • Don't skip the seasoning. The Slap Ya Mama, garlic powder, red pepper flakes, and onion soup mix give the pork its savory flavor.
  • Wait to add the ranch. Mix the ranch into the lettuce mixture right before serving so the vegetables stay crisp.
  • Adjust the spice. If you don't love spicy food, use less red pepper flakes. If you like some heat, add more.
  • Shred the pork while it's warm. Warm, tender pork is much easier to shred with a fork.
  • Don't overload the tortillas. A little bit of each topping goes a long way, and keeping the tacos manageable makes them much easier to eat.
  • Fry the tortillas to your preference. You can keep them softer or fry them longer for more crunch. Or you can use premade crunchy taco shells.
  • Serve right away. These tacos are especially good when the pork is warm, and the toppings are fresh.