Juicy, slow-cooked pork packed with bold birria flavor, melty cheese, and crispy tortillas — and don’t forget the rich sauce on the side for dipping. These tacos are next-level comfort food and perfect for those who need a beef-free option! [ Side note, this is a SPICY recipe]

If you are anything like me, you love a good taco! Sometimes, you need to switch it up from the Americanized [ see the song White People Taco Night] version and jump straight into something a bit more authentic in taste, but you don’t always have the time or the means to slow roast or pit fire traditional ingredients. Fortunately, that is when modern technology comes in to lend a hand, making it easier than ever to prepare delicious meals without the hassle. Enter Crockpot/InstaPots for easy cooking for the busy family, allowing you to create rich, flavorful dishes while you go about your day.

With these handy appliances, you can infuse your meats with spices and seasonings, letting them simmer to perfection while you tackle your to-do list. In just a few hours, you can have tender, mouth-watering meat ready for tacos that will impress even the most discerning palates, ensuring that your family enjoys a genuine taste of culinary tradition without the stress of extensive prep work.

📝 We use pork instead of beef because two of our family members (myself included!) don’t do well with beef — it’s on our list of things we just can’t have. This pork version is just as flavorful and tender, and perfect for those with similar sensitivities.

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🐷 Ingredients:

• 1 pack of pork tenderloin
• 2 cans of tomato sauce
• 2 cans ancho chilies in adobo sauce
• 3 packets Spanglish Birria Seasoning
• 1 bag Chihuahua cheese (shredded)
• 2 packs of birria tortillas (or any preferred taco tortilla)
• Optional toppings: Fresh cilantro, Mexican crema
• Don’t skip it: A small bowl of the sauce (birria broth) for dipping

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🍲 Instructions:

1. In a slow cooker, add pork tenderloin, tomato sauce, ancho chilies in adobo, and birria seasoning.
2. Cook on low for 6–8 hours or high for 4–5 hours, until pork is fork-tender.
3. Shred the pork directly in the sauce. Stir well and let it soak.
4. Warm tortillas on a skillet, sprinkle with Chihuahua cheese, add pork, and fold.
5. Cook each taco until crispy and the cheese is melted.
6. Serve tacos hot with a side of sauce for dipping.
7. Garnish with cilantro and a drizzle of crema, if desired.

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🗂️ Recipe Card

Title: Crockpot Pork Birria Tacos with Dipping Sauce
Servings: 6–8 | Cook Time: 6–8 hours

Ingredient	Amount
Pork Tenderloin	1 pack
Tomato Sauce	2 cans
Ancho Chilies in Adobo	2 cans
Spanglish Birria Seasoning	3 packets
Chihuahua Cheese	1 bag
Birria Tortillas	2 packs
Cilantro (optional)	To taste
Mexican Crema (optional)	To taste
Dipping Sauce (from crockpot)	As desired

Note: We used pork because two of our family members (myself included) cannot eat beef. Pork is a flavorful, tender alternative that still gives that classic birria experience without the tummy troubles.