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Servings: 6

  • 2 pound boneless blade pork loin roast
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1/4 cup water
  • 1/2 onion, diced
  • 4 cup red cabbage, thinly shredded
  • 3 Tbsp mayonnaise
  • 12 corn tortillas, warmed

Preparation Notes

A beef crock-pot roast could be used in place of the boneless blade pork loin roast.


  1. Season roast with chili powder, cumin, oregano, garlic powder, salt and pepper. Add roast, water and onion to slow cooker.
  2. Cover and cook on low for about six hours, or until roast is fall-apart tender. Shred with two forks.
  3. Keep warm and set aside.
  4. In a medium bowl, combine cabbage and mayonnaise.
  5. Arrange 2 tortillas on each serving plate. Fill tortillas with roast, cabbage mixture.
  6. Serve with additional toppings like onion, tomato, avocado, salsa, sour cream or cilantro.


433 calories; 20 g fat; 5 g saturated fat; 90 mg cholesterol; 183 mg sodium; 29 g carbohydrate; 6 g fiber; 36 g protein

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