Pork Tacos with Corn and Black Bean Salsa Recipe

Dave McAvoy | Flickr.com

A recipe that can be thrown together before work and enjoyed with minimal effort in the evening. Leftovers are even better the next day.

A wonderful recipe for an afternoon party! These delectable tacos of juicy tender pork butt along with corn and black bean salsa is a party on its own!

Prep: 25 mins
Cook: 8 hrs
Total: 8 hrs 25 mins


  • 3 lb pork butt roast
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup cilantro, chopped
  • 2 tsp ground cumin
  • 1 tsp salt
  • 12 flour tortillas

For Corn and Black Bean Salsa:

  • 1 cup frozen corn
  • 1 cup black beans, drained and rinsed
  • ½ cup tomato, chopped
  • ¼ onion, diced
  • ¼ cup cilantro, chopped
  • 1 tbsp lime juice
  • salt and pepper


  1. Cut roast into 5 pieces and place in slow cooker.
  2. Cover with onions, garlic and cilantro.
  3. Add cumin, salt and ½ cup water.

  4. Cook on Low for 8 hours.

  5. Shred pork and serve in tortillas with salsa.
  6. Make salsa by mixing ingredients in a bowl and season with salt and pepper.


  • Sugar: 4g
  • :
  • Calcium: 97mg
  • Calories: 562kcal
  • Carbohydrates: 48g
  • Cholesterol: 143mg
  • Fat: 14g
  • Fiber: 5g
  • Iron: 5mg
  • Potassium: 1211mg
  • Protein: 60g
  • Saturated Fat: 4g
  • Sodium: 916mg
  • Vitamin A: 337IU
  • Vitamin C: 7mg
Nutrition Disclaimer
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