My healthy pork tenderloin tacos are officially my new favorite weeknight go to! They require minimal ingredients, have tons of flavor, and involve zero stress! This is the kind of set it and forget it meal that tastes like you spent hours over the stove, but in reality… your slow cooker did all the heavy lifting!
With only four simple ingredients, these tacos are perfect for a busy weeknight, meal prep, or your next taco night with friends or family. These pork tenderloin tacos are the perfect mashup of al pastor and carnitas! You get the sweet pineapple and bold spices bring that signature al pastor flavor, while slow cooking gives you the juicy, tender texture of classic carnitas. It’s the best of both taco worlds in every bite! Serve it all up in a warm almond flour tortilla (or your tortilla of choice!) and top it off with fresh toppings like cilantro, onions, or pickled red onions.
If you love this recipe, you will love my slow cooker southwest chicken quinoa bowl and my creamy crockpot rotel chicken!
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Ingredients
- Pork tenderloin: A lean, tender cut that’s ideal for slow cooking and shreds beautifully.
- Fresh pineapple, finely chopped: Adds natural sweetness and moisture to balance the smoky spices.
- Siete Al Pastor Seasoning: Packed with chili powder, cumin, and spices for authentic flavor. I used 2 packets for 3.5 pounds of pork but you can use 1 packet if you are making 2 pounds and under!
- Almond flour tortillas (Siete brand): A great low carb tortilla option that’s grain-free and so tasty!
- Optional toppings: Freshly chopped white onions, cilantro, lime juice, and pickled red onions for that taco shop finish!
See recipe card for quantities.
Instructions
- Step 1:Add everything to the slow cooker: Place the pork tenderloin, chopped pineapple, and al pastor seasoning into your slow cooker. No need to add liquid — the pineapple releases juice as it cooks!
- Step 2: Cook low and slow:On LOW for 6–8 hours Or HIGH for 4 hours
You’ll know it’s ready when the pork is fall-apart tender and easily shreds.
- Step 3: Shred and return: Once cooked, remove the pork, use a knife to cut the tenderloin into 3 or 4 pieces. Then shred it using two forks. Return it to the slow cooker to soak up all that delicious juice!
- Step 4: Warm your tortillas: Heat your almond flour tortillas, corn tortillas, or flour tortillas on a large skillet over medium-high heat for 2–3 minutes until soft and warm. Alternatively, if you are heating up a large amount, pre-heat your oven to 350 and place your tortillas in an even layer and bake for 4-5 minutes until heated through.
- Step 4: Assemble and serve: Pile that juicy pork into each tortilla and load up with fresh toppings — I love a little chopped onion, cilantro, and a squeeze of lime juice!
Hint: Drain as much juice out before placing the shredded pork on the tortillas, otherwise your tacos can become soggy!
"These were so flavorful and delicious"
I need the recipe ASAP!
Substitutions
- No Siete Seasoning? - use your favorite al pastor seasoning blend instead! You can also make your own al pastor marinade from scratch using this recipe!
- No almond flour tortillas? - use corn or flour tortillas instead!
- No pineapple?- try a splash of orange juice for that tropical tang.
This recipe is already gluten-free and dairy-free as is.
Dietitian Tip: Always double-check ingredient labels, especially seasoning packets and tortillas, to ensure there are no hidden sources of gluten or dairy.
Variations
- Spicy - Add chili powder, cayenne or a dash of hot sauce for extra kick
- Baby led weaning- give the shredded pork a little rinse to wash off excess sodium and then offer to babies 6 months and up!
This recipe is already toddler friendly and kid-friendly as is!
Equipment
All you need to make my pork tenderloin tacos is a:
6 Quart Crock-Pot: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Got leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or microwave for a quick meal. The flavors are even better the next day!
Christina's Dietitian Tip
This taco filling is a lean protein-packed option thanks to the pork tenderloin — and it's a great way to squeeze in extra vitamin C and fiber from the pineapple and toppings like onion and cilantro. For a balanced meal, pair your tacos with a side of grilled veggies or a simple cabbage slaw for crunch!
Bonus tip: Use leftover pork for breakfast tacos the next day — scramble it into eggs and wrap in a tortilla. Game changer!
Whether you're serving these for a chill weeknight dinner or a festive taco night, these pork tenderloin tacos are a total crowd-pleaser! They’re low effort, crazy flavorful, and make the best leftovers (hello, breakfast tacos!). Next time you're at your local grocery store, grab the goods and give this one a try!
FAQ
Yes! Pork shoulder or pork butt will give you that ultra-tender, juicy texture that’s perfect for shredding — just increase the cook time slightly if needed.
The Siete Al Pastor seasoning has bold flavor but is mild on the heat scale. If you prefer more heat, add chili powder, jalapeños, or cayenne.
Absolutely! Let it cool completely, then freeze the shredded pork in a freezer-safe container or bag for up to 2–3 months. Reheat on the stove with a splash of broth.
Dinner
Looking for other easy dinner recipes like this? Try these:
Slow cooker
Looking for other easy slow cooker meals like this? Try these:
Jump to: Recipe
4 Ingredient Slow Cooker Pork Tenderloin Tacos
Equipment
- 1 Slow Cooker
Ingredients
- 2-3 pounds pork tenderloin I used 3 pounds
- 1 fresh pineapple finely chopped
- 1–2 packets Siete Al Pastor Seasoning I used 2 packets
- almond flour tortillas Siete brand
Optional toppings:
- white onions freshly chopped
- cilantro
- lime juice
- pickled red onions
Instructions
- Add everything to the slow cooker: Place the pork tenderloin, chopped pineapple, and al pastor seasoning into your slow cooker. No need to add liquid — the pineapple releases juice as it cooks!
- Cook low and slow: On LOW for 6–8 hours Or HIGH for 4 hours. You’ll know it’s ready when the pork is fall-apart tender and easily shreds.
- Shred and return:Once cooked, remove the pork, use a knife to cut the tenderloin into 3 or 4 pieces. Then shred it using two forks. Return it to the slow cooker to soak up all that delicious juice!
- Warm your tortillas: Heat your almond flour tortillas, corn tortillas, or flour tortillas on a large skillet over medium-high heat for 2–3 minutes until soft and warm.
- Assemble and serve: Pile that juicy pork into each tortilla and load up with fresh toppings — I love a little chopped onion, cilantro, and a squeeze of lime juice! You can even drizzle a little sour cream on top for creaminess.
- Hint: Drain as much juice out before placing the shredded pork on the tortillas, otherwise your tacos can become soggy!
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 145 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
LJ says
How long and to what temperature would you cook this if using a Dutch oven?
christina.klapper says
I have not personally tried this so I can’t confirm but I think low and slow would be ideal! Maybe 300 F for 2.5-3 hours until the pork is tender and easily shreddable! Let me know if you give it a try!
Kelli says
Delicious and so easy! Definitely adding this to our taco rotation!