Delicious and Easy Crock Pot Cuban Pork Tacos with fried plantains! These healthy crock pot pork tacos are light, citrusy, and naturally sweetened with a plantain cabbage topping. Naturally gluten free and wholesome. Perfect for week night family meals or for make ahead multiple meals!

Okay. I know I’m not suppose to start off any conversation talking about the weather, but ya’ll… I’m crying in a pool of my sweat. It’s 104F today and all I want to do is boycott heat and bake sugar cookies or anything in pie form for comfort. Ha, ain’t gonna happen. Unless anyone wants a sauna baking session in our kitchen. Hmmm… now I’m brainstorming new business ideas. Kidding kidding. But I will tell you what is one MARVELOUS idea…. making crock cuban pork tacos. Heck, we live off of crock pot recipes ALL YEAR LONG! Especially crock pot tacos. THE BEST. No mess, no oven, no sweating outside on the grill. Nope, just pure cuban delight wrapped up in a corn tortilla. Ohhh me oh my that’s what I call mid week meal planning success. Plus the leftovers make for a great crock pot taco salad.. just sayin.

Okay, so truth is yes, it’s bloody hot out. But also, I was really itching to make another crock pot recipe with an tangy and slightly spicy marinade. Just like that garlicky green chicken, this one is so similar in the way it’s prepared but with cuban flavors and a nice piece of pork loin. Hmmmm, come to think of it, maybe Rio Olympics are rubbing off and me and my desire to cook more latin american recipes. That and my absurd obsession with toppings. Like cilantro, avocado, and fried plantains. Ahhhh soooo good!

Anyway, crock pot cuban pork tacos are where it’s at ya’ll! They get a gold medal for flavor and for ease of prep! LOL Yes, I just referred to the Olympics again. Doh!

But as you all know, my husband LOVES ALL things tacos. In fact, I made these cuban pork tacos more like the “street tacos,” you know smaller corn tortillas and all, just to see if we could ration out the pork filling. Um, that didn’t happen. The man just ate more tacos. Guess you can’t blame him, right?

So …let’s talk about the latino “cuban” flavors here. Mmm k? Cause it’s going to make you all giddy. The cuban pork taco meat filling cooks quite quickly.

And when I say quick, I mean crock pot quick! All you need to do is cut the pork loin down the middle, pour your Cuban taco marinade inside, cover and cook for 2 hrs high or low for 3.5hrs. Then just pull it apart for pulled pork style tacos.

The marinade itself is so simple and healthy! A little bit of orange juice, lime, cilantro, garlic, red pepper, oregano, and cumin. Don’t you just love a simple yet flavorful marinade? Yes!!

You can crank up the heat by adding extra red pepper or slicing up some jalapeños to go on top. Speaking of toppings, adding fried plantains and slaw on top of these tacos give them a little sweetness. It not only compliments the cuban spices but it adds in additional grain free carbohydrates and gut healthy prebiotic fibers; if you are needing extra in your diet. You get extra credit in my book if you do!

So basically these latin inspired pork tacos are my speedy Olympic version of healthy crock pot tacos. Bahaha see what I did there? I’m sure you all are rolling your eyes at my puns by now right?

Okay friends, time to share the crock pot love!

Nutrition for one pork taco with slaw, plantain, and avocado topping!

Crock Pot Cuban Pork Tacos with Fried Plantains {Gluten Free}

★★★★

3.6 from 40 reviews

Prep Time: 5 min
Cook Time: 2 hr
Total Time: 52 minute
Yield: 6-7 depending on size of tortillas you use. 1x

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Description

Crock Pot Cuban Pork Tacos with Fried Plantains {Gluten Free}

Ingredients

Scale

for the cuban pork Marinade:
1/4 cup cilantro – chopped
2 tbsp olive or avocado oil
3 garlic cloves
1/2 tsp cumin
1/4 tsp dried oregano
1/4 to 1/2 tsp red pepper or cayenne (1/2 tsp for spicier)
2–3 tbsp lime juice
1/2 c orange juice
In the crock pot:
1 small white onion chopped
dash of salt and black pepper 1/2tsp or less
1 lb lean pork or pork loin
toppings and fixing:
1 plantain (fried with 2 ingredients below)
1/3 cup chopped onion
1/2 tbsp oil or butter
served with 6-7 gluten free 6inch or smaller corn tortillas
avocado slices
chili sauce (optional)
red pepper flakes
1 cup shredded purple cabbage
additional cilantro for garnish
Optional feta or goat cheese crumbles

Instructions

First make your marinade.

chop cilantro and peel garlic. Place all ingredients for the marinate in a food processor or blender and blend. Set aside.

prepare your crock pot

peel and chop your onion.
Make a cut down the center of your pork loin, vertically so it runs from top to bottom.
Place pork in the crock pot.
Add your oil, salt, pepper, onion, and then pour your blended cuban marinade on top making sure it get in the cut part of the pork.
Place on high for 2 hrs or low for 3.5 to 5 (check for doneness at 3 hrs)
notes check around 90 minutes and pull or shred pork to get more juice in the meat.
Once it’s done keep warm while you make the plantains.

for the plantains

Slice and peel your plantains like you do a regular banana. Place in an oil pan with your onion, oil/butter, and fry on medium high until tender. About 10 minutes.
Scoop meat into corn tortillas, add your plantain slices, cabbage, avocado, and any extra cilantro red pepper, cheese, or spicy sauce you want.
Additional salt/pepper if desired.
DEVOUR!

Notes

If you want to double this recipe you will need cook longer. Around 3- 3.5 hrs high and 5 hrs low.

Mmmm mmm taco party time!

On that note, I will leave you with this. Cause I think you’ll find it amusing.

My first experience with Latin food was actually in Brazil. I spent a summer abroad in São Paulo when I was 12 years old. I stayed with a host family and ate all their homemade Latin meals. Loved them all!! Expect maybe the tuna fish pizza. Or whatever it was. Haha! I also had a major crush on one of the Brazilian boys. I basically played the “blonde American girl” cuteness factor in order to impress him. He was my first kiss! Gasp! Don’t tell the kiwi.

Latin lover!!!