Slow-Cooked Shredded Pork Tacos with Tangy Salsa Verde

Crispy on the outside and melty inside, these sheet pan Shredded Pork Tacos are an easy, protein-packed weeknight dinner you’ll make again and again. With a short ingredient list and minimal prep, they’re ideal for meal prep, casual entertaining, or any night you want a fuss-free taco meal.

Baked Tacos Made Easy

This sheet pan taco recipe is a go-to for busy nights. It’s high in protein and fiber, easy to scale, and reheats well. The tacos come together quickly and can be customized with your favorite toppings—avocado and sour cream are delicious, but pickled onions, jalapeños, or a squeeze of lime work just as well.

Whether you’re hosting a casual gathering or looking for a new meal-prep option that isn’t just another bowl, these shredded pork tacos check the boxes. They require just a few pantry staples and pre-cooked meat, so assembly is fast and cleanup is simple.

Recipe Ingredients

• Pre-shredded pork or cooked shredded chicken (about 16 oz). Using pre-cooked meat makes this recipe fast and convenient.
• Salsa verde (about ½ cup). Any mild or medium salsa will work if you prefer a different flavor.
• Cottage cheese (½ cup). It blends into the pork to add creaminess and protein.
• Refried beans (one 15 oz can), warmed so they spread easily.
• White corn tortillas (6-inch). They crisp nicely in the oven.
• A mix of shredded cheeses (cheddar, Monterey Jack, taco cheese, etc.), about 1–1¼ cups total. Add more if you like extra melty cheese.
• Cooking spray or a light oil to grease the sheet pan.

See the recipe card below for exact amounts, nutrition, and servings.

Substitutions and Variations

• Swap shredded pork for shredded rotisserie chicken or any pre-cooked shredded meat.
• For more pronounced taco flavor, mix in ground cumin, chili powder, garlic powder, onion powder, or taco seasoning with the meat and cottage cheese mixture before assembling.
• If you prefer flour tortillas, you can use them—however, white corn tortillas tend to crisp up especially well when baked.

How to Make This Recipe

1. In a mixing bowl, combine shredded pork, cottage cheese, and salsa verde; stir until well mixed.
2. Warm tortillas: wrap half of the tortillas in damp paper towels, place on a microwave-safe plate, and microwave for about 30 seconds. Repeat with the remaining tortillas so they stay warm and pliable.
3. Warm the refried beans briefly in the microwave so they’re easy to spread.
4. Preheat the oven to 450°F (230°C) and lightly grease a sheet pan or line it with foil for easier cleanup.
5. Mix the shredded cheeses in a small bowl.
6. Assemble each taco: spread 1–2 tablespoons of warmed refried beans on one half of a warm tortilla. On the other half, add 2–3 tablespoons of the shredded pork mixture and 1–2 tablespoons of shredded cheese. Fold the bean-covered side over the meat and cheese to help seal it, then press gently.
7. Place each folded taco on the prepared sheet pan with the meat/cheese side down. Depending on how full you make them, you’ll use roughly 12–18 tortillas.
8. Bake for 20–25 minutes, until the tortillas are golden and crispy. If a tortilla starts to pop open while baking, gently press it back down with a spatula.
9. Serve warm with toppings such as avocado, pickled onions, jalapeños, lime wedges, crema, or your favorite salsa.

Recipe FAQs

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Shredded Pork Tacos

Crispy on the outside, melty and packed with protein on the inside, these sheet pan shredded pork tacos are a simple, crowd-pleasing meal with minimal prep.

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 6

Equipment

• Sheet pan
• Mixing bowl
• Rubber spatula
• Measuring cups

Ingredients

• 16 oz pre-shredded pork or chicken
• ½ cup cottage cheese (small-curd, 4%)
• ½ cup salsa verde
• 1 can refried beans (15 oz)
• 15 white corn tortillas (6-inch)
• Approximately 1–1¼ cups shredded cheese (cheddar, taco cheese, Monterey Jack)
• Cooking spray

Instructions

1. Combine shredded pork, cottage cheese, and salsa verde in a mixing bowl and stir well.
2. Warm tortillas in damp paper towels in the microwave for 30 seconds per batch so they remain soft and pliable.
3. Warm refried beans slightly so they spread easily.
4. Mix shredded cheeses together in a small bowl.
5. Preheat oven to 450°F and grease a sheet pan or line with foil.
6. Assemble: spread 1–2 tbsp refried beans on half of each tortilla, add 2–3 tbsp of the pork mixture and 1–2 tbsp cheese on the other half, fold the bean side over and press.
7. Place tacos on the sheet pan with the meat/cheese side down and bake 20–25 minutes until golden and crispy.
8. Serve warm with avocado, pickled onions, jalapeños, lime wedges, or other favorites.

Nutrition

Serving: 1 (about 2.5 tacos) | Calories: 500 kcal | Carbohydrates: 41 g | Protein: 31 g | Fat: 26 g

Notes

• You may need an extra 1/4 cup shredded cheese depending on how full the tacos are.
• Shred any large pieces of pork so the filling is even and the tacos hold together while baking.
• Store leftovers in an airtight container for up to four days. Reheat in a toaster oven or air fryer to keep them crispy.