Chipotle BBQ Pork Folded Tacos

Chipotle BBQ Pork Folded Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Tex-Mex Diabetes Cooking/Diabetes Forecast. Recipe Credit: . Photo Credit: Eric Hinders.

Looking for an easy meal that's a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you're home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos.

  • Prep time
    20 min
  • Cook time
    6 hr
  • Servings
    16 Servings
  • Serving size
    1 taco
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 160

  • Total Fat 7g
    • Saturated Fat 1.9g
  • Cholesterol 30mg
  • Sodium 350mg
  • Total Carbohydrate 15g
    • Dietary Fiber 8g
    • Total Sugars 3g
  • Protein 15g
  • Potassium 230mg
  • Phosphorus 130mg

Choices/Exchanges: 1/2 Starch, 1/2 Carbohydrate, 2 Lean protein, 1/2 Fat



  • garlic (minced)
    2 clove
  • reduced-sugar barbecue sauce
    1 cup
  • chipotle chili peppers in adobo sauce (pureed )
  • pork shoulder (trimmed)
    2 lbs
  • smoked paprika
    1 1/2 tsp
  • low-carb whole-wheat tortillas
  • shredded cabbage
    2 cup
  • diced onion (about 2 medium onions)
    1 1/2 cup


  1. In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.

  2. Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.

  3. Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.

  4. To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.