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Creole Pork Tacos

Course Main Dish
Cuisine American
Servings 10 tacos
Author Red Beans and Eric


  • 2.5 lbs pork loin
  • ½ onion sliced thin
  • ½ green bell pepper thinly sliced
  • 5-10 small pickled hot peppers sliced in half
  • 1 cloves of garlic minced
  • 1 tbsp. Creole seasoning
  • ½ tsp ground thyme
  • 1 bay leaf
  • Remoulade Sauce see additional recipe
  • Coleslaw already prepared
  • 10 soft taco-sized tortilla warmed


  1. In a slow cooker, layer the bottom of the pot with the sliced onions, bell pepper, pickled peppers, garlic, and bay leaf.
  2. Rub the pork loin with Creole seasoning and dried thyme. Then place the seasoned pork loin over the vegetables. Cover the pot and cook on low for 8 hours.
  3. Once the cooking time has finished, remove the pork loin from the slow cooker. Place the pork loin in a big enough bowl to hold it; using two forks, shred the meat. While shredding the meat, I add a few tablespoons of the juices from the slow cooker.

  4. To serve, place 1/2 cup of the shredded pork loin in a warmed soft taco. Add slices of the onions and peppers from the slow cooker to the taco, then drizzle some of the Remoulade Sauce over the pork. Top with a tablespoon or two of the coleslaw.