After my recent visit to Napa Valley sponsored by the National Pork Board (see bottom of the post for more on that),  I am inspired to try pork in a variety of new ways. One of the best, yet simplest ways to prepare pork is in the slow-cooker.  This recipe for pulled pork soft tacos uses shredded pork loin that has been slowcooked for hours, which keeps the pork tender and moist.

Pulled pork tacosThese tacos combine sweet & spicy pulled pork, creamy avocado, queso fresco and fresh bright cilantro. A drizzle of lime juice takes the tacos up a notch.

Pulled pork tacosFold and enjoy. You’ll have lots of pulled pork leftovers from dinner to use for lunch during the week.

Pulled pork tacos

Here’s how we made these yummy tacos:


Pulled Pork Soft Tacos

Prep Time: 10 minutes

Total Time: 3 hours, 30 minutes

Yield: Serves 4-6

Pulled Pork Soft Tacos


  • 2 lbs pork loin tips (you’ll only use about 1lb for this meal, use the rest for lunches)
  • 1 bottle spicy bbq sauce, we used Sweet Sunshine Jamaican Jerk
  • 1 package 6-inch flour tortillas
  • 1/4 cup queso fresco cheese (a firm fresh white Mexican cheese that’s slightly salty),  or feta cheese
  • 1 avocado, sliced
  • 1 bunch cilantro, chopped
  • 1 lime, sliced into wedges
  • Olive oil


  1. Add a drizzle of olive oil to the slow cooker. Add pork and top with bbq sauce. Cook on high for 3-3.5 hours. Remove from heat and shred pork with 2 forks. Heat soft tortillas in the microwave for 30 seconds or until just warm. Top with pulled pork, avocado, cilantro and cheese. Serve with lime wedges.
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Disclosure: Sweet Sunshine sauces sent us some of their sauces to enjoy. We used the Jamaican Jerk flavor for this recipe – which is  a slightly sweet and spicy chile pepper sauce. Also, I attended the National Pork Board Retail RD Summit in September in Napa Valley. The National Pork Board is a client of Weber Shandwick, my employer, though I attended the summit as a guest.

Here are a few pictures of my trip to Napa Valley with the National Pork Board.

Retail RDsOur class of retail RDs with the National Pork Board in the Culinary Institute of America kitchens and our amazing spread of all sorts of pork recipes. We were quite impressed at our creations. Pork really is a versatile meat and after spending a few days learning about all things pork, I am newly inspired to try pork out in new ways.

IMG_7964One of the evenings in Napa, we enjoyed a pork-inspired meal on the veranda at CIA created by the students and chefs. Here’s one of the creations. Ground pork burgers on those trendy pretzel buns. AMAZING.

Kale and pork soupAnother pork creation. A kale, pork and beans soup. Paired with a fruity and bright Napa Valley Sauvignon Blanc.

Pork TostadasPork tostadas made in the CIA kitchens by me.

Culinary Institute of AmericaOur last day on the beautiful CIA campus. Behind me on the hill is an herb garden that provides the CIA kitchens with all the wonderful herbs they need. Thanks to the National Pork Board for a great trip that included learning about all things pork, great food and wine and great conversation with pork suppliers, RDs and friends from the National Pork Board.