Skip to Content

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

  • Save Recipe
Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 5 min
  • Total 6 hr 0 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Pumpkin plus pork equals tacos that pop. The five-ingredient cranberry-lime salsa puts them over-the-top!
By Tieghan Gerard
Updated May 25, 2022


Pork Filling

  • 3 to 4 lb pork shoulder roast
  • 1 can (14 oz) pumpkin (not pumpkin pie mix)
  • 2 chipotle chilies in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • Juice of 1 lime
  • 1 can or bottle (12 oz) beer

Cranberry Salsa

  • 1 can (12 oz) whole berry cranberry sauce
  • 1 chipotle chili in adobo sauce, finely chopped
  • Juice of 1 lime
  • 1 jalapeño chile, seeded, chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt, to taste

To Serve

  • 8 to 12 tortillas from 1 to 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 avocado, pitted, peeled and diced, if desired
Make With
Make With
Old El Paso


  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Add Pork Filling ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • 3
    Meanwhile, in medium bowl, mix Cranberry Salsa ingredients. Taste, and season with salt if needed. Store in refrigerator until ready to use.
  • 4
    When pork is cooked and falling apart, remove it from slow cooker; allow to cool slightly. Shred with 2 forks, then add it back to slow cooker; toss with the sauce.
  • 5
    Place small amount of pork into each tortilla. Sprinkle with cheese. Top with sliced avocado and cranberry salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of taco seasoning mix, try using 1 can (14 oz) Old El Paso™ enchilada sauce.
  • tip 2
    If you do not have pork or do not eat pork, you can use chicken breasts or thighs instead.
  • tip 3
    Canned butternut squash or sweet potato can be used instead of canned pumpkin.


Nutrition Facts are not available for this recipe
© 2023 ®/TM General Mills All Rights Reserved