Serves 4

Prep time 25 min.

Cook time 8 hr.


1 can (14.25 oz.) Del Monte® Original Stewed Tomatoes, not drained

3 Tbsp. chili powder

1 Tbsp. ground cumin

1 tsp. garlic powder

1/2 tsp. cayenne

Salt and black pepper, about ½ tsp. each

3 lbs. boneless pork shoulder, well trimmed

1 can (15 oz.) white or pinto beans, drained 

1 to 2 cups shredded lettuce

8 (6-inch) corn tortillas, warmed

Topping Options

  •      Sour cream
  •      Chopped cilantro
  •      Salsa
  •      Sliced avocado or guacamole
  •      Sliced radishes
  •      Lime wedges



  1. Stir together tomatoes, chili powder, cumin, garlic powder, cayenne and salt and pepper in a 5-qt. slow cooker. Add pork and turn to coat. Cover and cook 8 to 10 hours on LOW or 4 to 6 hours on HIGH or until pork is fork-tender.

  2. Remove pork from slow cooker. Pour tomato sauce into a medium bowl; cool slightly before skimming fat. Meanwhile, shred pork using two forks. Set aside 3/4 cup of tomato sauce for tacos in Step #4.

  3. Store half of pork (about 3 cups) and remaining tomato sauce (about 1-1/2 cups) separately in refrigerator.

  4. For taco meat, stir 1/2 cup reserved tomato sauce into shredded taco meat; place in a serving bowl and cover to keep warm.

  5. Combine beans and remaining 1/4 cup reserved tomato sauce in a small saucepan; simmer about 4 minutes or until liquid is reduced slightly. Mash beans slightly with the back of a spoon or potato masher.


Serve on Day 1: Top each tortilla with about 1/3 cup meat, 2 tablespoons beans, shredded lettuce and choice of toppings, as desired. 

Save for Day 2: Store half of pork (about 3 cups) and remaining tomato sauce (about 1-1/2 cups) separately in refrigerator.

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