Skip to main content
Smithfield
LunchDinner

Pulled Pork Street Tacos with Cotija Cheese and Lime Crema

alarm
Total Time:
8 hrs 10 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Turn an ordinary Tuesday dinner into a party and make these pulled pork street tacos with Cotija cheese and lime crema—shredded salsa verde View More expand_more

Turn an ordinary Tuesday dinner into a party and make these pulled pork street tacos with Cotija cheese and lime crema—shredded salsa verde marinated tenderloin and Cotija cheese on corn tortillas topped with a creamy lime sauce, fresh cilantro and purple cabbage. Grab a plate and enjoy the fiesta of flavors!

Share:
Print:
Pulled Pork Street Tacos with Cotija Cheese and Lime Crema
alarm
Total Time:
8 hrs 10 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageRoasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
12
Small Corn Tortillas
12
1 Cup
Sour Cream or Plain Greek Yogurt
1 Cup
3 Tbsp.
Lime Juice + Lime Zest (1 Large Lime or 2 Medium Limes)
3 Tbsp.
1 Tsp.
Garlic Powder
1 Tsp.
¼ Tsp.
Onion Salt
¼ Tsp.
1 Cup
Cotija Cheese
1 Cup
Fresh Cilantro
Purple cabbage, shredded into ribbons

Directions


  1. Place tenderloin in slow cooker and cover. Cook for up to 8 hours on low, or 4-5 hours on high or until temp reaches 190ºF.

  2. In a small bowl, mix sour cream/yogurt with lime juice, zest, garlic powder and onion salt. Cover and place in the refrigerator until it’s time to serve. (This can also be served immediately but making it in advance gives the flavors time to meld together.)

  3. When the tenderloin has reached its cook temp, remove from the slow cooker and place on a large cutting board. Using two forks, shred the meat completely. Return the pork to the slow cooker and let it sit in its juices.

  4. Charring the corn tortillas gives them an extra boost of flavor. If you have a gas stove top, place a tortilla over each medium flame 10-30 sec per side, moving around if necessary. If your stove is electric, you can place each tortilla in a pan over medium high heat for 30 sec or until charred to your liking.

  5. Assemble the tacos by placing a healthy serving of pork on each tortilla, followed by crumbled Cotija cheese, purple cabbage and the lime crema.

For the Love of Meat

Ingredients


Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
12
Small Corn Tortillas
12
1 Cup
Sour Cream or Plain Greek Yogurt
1 Cup
3 Tbsp.
Lime Juice + Lime Zest (1 Large Lime or 2 Medium Limes)
3 Tbsp.
1 Tsp.
Garlic Powder
1 Tsp.
¼ Tsp.
Onion Salt
¼ Tsp.
1 Cup
Cotija Cheese
1 Cup
Fresh Cilantro
Purple cabbage, shredded into ribbons

Suggested Recipes

Dried Cherry Pork Tenderloin Medallions with Wild Rice and Water Chestnut Dressing
alarm
42 mins
school
Beginner
restaurant_menu
4 Servings
alarm42 mins
schoolBeginner
restaurant_menu4 Servings

Dried Cherry Pork Tenderloin Medallions with Wild Rice and Water Chestnut Dressing
star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Pan-fried Pork Milanese with Cacio e Pepe Fettuccine
alarm
34 mins
school
Beginner
restaurant_menu
4 Servings
alarm34 mins
schoolBeginner
restaurant_menu4 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Slow Cooker Carnitas Burrito Bowl
alarm
8 hrs 15 mins
school
Beginner
restaurant_menu
2 Servings
alarm8 hrs 15 mins
schoolBeginner
restaurant_menu2 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)

Customer Reviews & Ratings

Loading...
Smithfield Foods
Join Our Conversation
© 2024 Smithfield Foods, Inc. All rights reserved.