Crispy Pork Tacos - Phase 1, 2 and 3

One of my all time favorite time saving tips is to cook a pork loin in the crock pot on Monday, and have leftovers for Wednesday and Friday. When the meat is done, the rest of dinner is cooked in a snap. For Monday, you could have whipped sweet potatoes with cinnamon, steamed broccoli or green beans, or a nice chopped salad, and some Italian Herb Quinoa. 
For Wednesday, on phase 2, pull out my Carolina BBQ sauce and make my Southern Slaw. This will be the yummiest phase 2 dinner of the week. 
Then, on Friday, take the leftover pork, spice it up, broil it to get a bit crispy, and make some tacos. 

Now, these tacos can be adjusted for any phase. They are good with black beans and salsa in phase 1 with sprouted wheat tortillas. They are super yummy in phase 2 with my rhubarb salsa and grilled onions and peppers and lettuce "shells." Or, as I have below, in phase 3, with creamy guacamole, my tomatillo salsa, and lettuce on sprouted wheat tortillas. 

This ALSO (what? there's MORE?) makes great salad topping for Taco Salad. So versatile!

Crispy Pork Tacos
Phase 3 (modifications for other phases listed)
Makes 4 servings

1 lb smoked or roasted pork

For the spice mix:
1 tsp chili powder - hot or mild
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 tsp paprika (smoked if you want)
1 tsp Mexican or regular oregano
1/4 tsp (or more) cayenne - if you like it spicy
If you really like it spicy, add a tsp of red pepper flakes, or chipotle powder

Mix all this together and sprinkle over cubed or shredded pork. Spread the pork out on a baking sheet lined with aluminum foil. Place under the broiler, for 3-6 minutes, or longer, until the pork is hot and as crispy as you want. Check every minute or so. Stir meat after a couple of minutes to get browned on all sides. 

Toppings for the tacos:
Sprouted Wheat tortillas (phases 1 and 3 only)
Lettuce leaves (all phases)
Guacamole (phase 3)
Salsa (tomato or tomatillo salsa for phase 1 and 3, rhubarb salsa for phase 2 and 3)
Shredded romaine lettuce
Cole slaw (creamy for phase 3 or Southern for any phase)
Chopped cilantro

Roasted or grilled veggies:
1-2 bell peppers, any color, cut into strips
1-2 large onions, cut in half then sliced
1 zucchini, cut into strips (phase 1 and 3 only)
1T olive oil (phase 3 only)

Toss the veggies with the olive oil if using. Sprinkle with salt and pepper and toss again. Grill in a grill pan or put into a very hot cast iron skillet and let sit for 2-3 minutes to char a bit, before stirring. Cook to your preferred level of crispness- I like them slightly crispy, charred and hot.


  1. Perhaps I don't have the latest info. But according to my books and online corrections, pork loin is only for Phases 2 and 3. Don't think compliant with Phase 1. Am I missing something?

    1. Simply use the pork that's compliant to your phase.

  2. These were pretty good, and a great way to use up leftover pork roast. We had to get used to the dryness of Ezekial's sprouted wheat tortillas (we're not used to super healthy foods!). Adding more salsa and your Creamy JalapeƱo Dressing helped. My husband put the Creamy Cole Slaw on his.


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