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Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa

By Tieghan Gerard
Created January 10, 2017
Pumpkin plus pork equals tacos that pop. The five-ingredient cranberry-lime salsa puts them over-the-top!

Did you stock up on canned pumpkin before Thanksgiving? Yeah, me too. Today, I’m excited to share a new and super fun way to use up those extra cans—slow-cooker pork tacos! Sweet and savory and full of flavor, your family will love these!  

To start, gather your ingredients. (You’ll find the exact list of ingredients in the recipe below.)


Add the ingredients for the pork to the crock, cover and cook on low for 6-8 hours or high on 4-6 hours.


Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Return the meat to the slow cooker, cover and keep it on low.


Meanwhile, grab the ingredients for the salsa.


Mix it all up and set aside.


Finally, get your taco components together: warmed Old El Paso flour tortillas, grated cheddar cheese, salsa, queso fresco, avocado and fresh limes. Let your family assemble their own tacos, piling them high with salsa, cheese and avocado. Yum!