Slow Cooker Pork Tacos with Black Bean Pico

Think slow cookers are only good for the winter? Well, think again.

Ever since I hosted that slow cooker contest back in February, I’ve been using mine a few times a month and it’s all thanks to those of you who entered. Inspired by all of the submissions, I’ve slowly been making my way through even more of the recipes. While many of them were heavy and more conducive to cold weather, there were also several that screamed summertime to me.

Today’s tacos were one of those. Originally I thought I’d make them for Cinco de Mayo, but things were crazy that week so I never got around to it. When the nice folks at Tortilla Land sent me a huge box of their incredible tortillas recently, I figured a taco night was finally in order.

Oh how I love the ease of slow cooker meals! I whipped up the pork seasoning the night before, rubbed down the pork with it, and stuck it in the fridge until the morning. Then before I left for work, I tossed it in the crock pot and off to work I went. When I got home from the office, I just had to do some chopping for the pico, and by the time my friend Kate arrived for dinner, I was free to chat with her instead of being a slave to the stove.

While the ease of preparation plays a big factor in my delight with this recipe, the taste is ultimately what matters the most, and as Kate and my husband will attest, these are fantastic.

Next week I’ll have eight others who will be able to vouch for this as well since I’m serving Slow Cooker Pork Tacos with Black Bean Pico to my book club!

How about you guys? Do you use your crock pot all year long? If so, what are you making in it right now?

Slow Cooker Pork Tacos with Black Bean Pico

Makes 10 tacos.

(adapted from original recipe provided by reader Hedy)


10- 8″ flour tortillas (corn tortillas could also be used)

2.25 – 2.5 lb pork loin roast

for spice rub:
1/4 cup brown sugar
2 tsp garlic powder
2 tsp paprika
2 tsp fresh ground pepper
2 tsp salt
2 tsp cumin
2 tsp chili powder
1 tsp cayenne pepper

for Crock Pot:
1/2 cup soy sauce
1 Tbsp Worcestershire sauce
1/4 cup hoisin
1 medium onion, sliced in rings

for Black Bean Pico:
1 can black beans, drained and rinsed
1 clove garlic, minced
1 pint grape tomatoes*, chopped
1 medium red onion, chopped
1/2 cup of chopped cilantro
1 jalapeno, chopped
2 limes, squeezed for juice
3 Tbsp olive oil
salt and pepper to taste


Rub spice rub on pork. Let sit for 1 hour or overnight in fridge.

Combine soy sauce, Worcestershire, and hoisin in a mixing bowl. Line the bottom of the crock pot with onion rings. Place pork on top of onions and pour liquid mixture on top.

Cook on low for 8 hours.

30 minutes to 1 hour before serving, combine all ingredients for black bean pico in a bowl. Allow to sit for flavors to combine.

Once the pork is done, using a fork, shred the meat while still in the crock pot, mixing with juices. Heat tortillas, then distribute pork and pico evenly between the tortillas. Enjoy!


*Note on the tomatoes: 3 full size tomatoes can also be used. I opted for the grape tomatoes because tomatoes are not yet in season here, and I can’t stand the taste and texture of out-of-season, store-bought slicer tomatoes. Grape tomatoes, however, work for me.

(PS- thanks Hedy for your inspiration!)