Slow Cooker Pulled Pork Tacos
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Slow Cooker Pulled Pork Tacos are just about the easiest, most delicious way to get your Taco Tuesday (or any day’s) dinner on the table.
If you love slow cooker tacos, then you’ll also love my Slow Cooker Korean BBQ Pork Tacos, Slow Cooker Ranch Chicken Tacos, or my Slow Cooker Hawaiian BBQ Pork Wonton Tacos.
Why This Recipe Works
Chipotles in Adobo — When I set out to make this pulled pork tacos recipe, I only had a loose game plan that consisted of a thawed shoulder roast and me staring into the pantry waiting for inspiration to hit. Then, there it was — that lonely can of chipotle peppers in adobo. The chipotles in adobo sauce add a smoky heat and delicious depth of flavor that really sets these apart.
A Different Twist on Tacos — We love a taco night around here but sometimes ground beef tacos just don’t cut it. Why not up the ante — with less work — and reignite your love for tacos with this slow cooker pulled pork tacos recipe.
Hands-off Cooking — These Mexican-style pork tacos are easy-peasy to put together with just a few pantry staples. Simply salt and pepper the pork, add the spices, salsa, and chipotles to the crockpot, top with pork and onions and let it cook a few hours till you’re ready for dinner.
Great for Leftovers — This recipe for shredded pork tacos makes enough for leftovers. If you don’t want them the next day, you can always put them in the freezer for a few weeks from now when you’re really in a pinch.
Ingredients
Boneless Pork Shoulder Roast — I’ve found this is the best cut of pork for the slow cooker but you can use another one if you like. Cut it in half to fit if yours is too long.
Salsa — I like a milder salsa but if you want to up it a notch try adding a spicy salsa, or make your own with my Mexican Salsa recipe.
Chipotles in Adobo — For this recipe, you’ll use both whole chipotles and some of the sauce. You can find the canned chipotles in adobo in the aisle with the other Mexican foods.
Onion — Use a smaller onion, you don’t want it to overpower the pork. Small dices of white or yellow onion are great.
Tortillas — I use flour but you can use corn as well.
Toppings — Some of my favorite toppings for these pork tacos include lettuce, cheese, hot sauce, green onions, cilantro, and lime wedges.
Here’s How You Make It
- First, get out the slow cooker, then cut the excess fat off the pork and chop the roast into a few pieces for more even cooking.
- Next, season the pork with salt, then add the salsa (I went for a mild blend, but you can use any kind you have on hand), chipotles, adobo, and the rest of the spices to the slow cooker and give it all a stir.
- Add the pork and onions on top of the salsa and spices and turn to coat.
- Add the slow cooker lid and cook on low for 6-8 hours or on high for 4 hours.
- When the pork is done, shred it, strain off some of the liquid, and skim the fat if you like.
- Add the shredded pork to a tortilla and top with lettuce, cheese, hot sauce, and/or all your favorite taco toppings.
What to Serve With Pulled Pork Tacos
No taco is complete without all of the garnishes. If you were to ever look inside my fridge, you’d find a good 50 percent of it is condiments and garnishes. We can’t help it — we are condiment people. (I’m the woman who goes to Subway or some sub-type restaurant and asks for all the toppings and barely anything else.) With these pulled pork tacos though, I do have a few favorites:
- More salsa. Fruit salsas, tomato-based salsas, or any kind of jarred salsa you have in your pantry works just great.
- Guacamole is another fan-favorite and isn’t just for chicken tacos, after all.
- Shredded lettuce or cabbage gives that crunch you want in your taco.
- Cheese, always cheese. A shredded Mexican blend, queso fresco, or Monterey jack all go well with pork tacos.
- I love cilantro and like it in my meals and also sprinkled on top of my meals for that little extra taste of the Southwest.
- Hot sauces are a great way to add some heat and spice to your meals. Not everyone likes spicy food so when you wait to add them till the end, you won’t have to worry about offending any dinner guests with too-spicy food.
- Green onions or finely diced red onions add color and flavor to your tacos as well.
- Lime wedges are a must for me with any kind of taco. I like to plate my tacos and add the wedges to the side then give them a good all over squeezing right before I stuff the tacos in my face.
Frequently Asked Questions
I didn’t call this recipe a carnita because they are traditionally made using a bigger piece of pork that is braised or deep fried. There is also usually lard involved, which I just cannot bring myself to cook with. Though I know it tastes delicious once it’s melted into the meat, it’s just something I haven’t been able to get into.
However, carnitas do have a simple flavoring of Mexican spices such as cumin, garlic, and chili powder. If you’re looking for a healthier slow cooker carnitas recipe, give these Slow Cooker Pork Carnitas a try — you’ll love them!
Expert Tips & Tricks
- These Slow Cooker Pulled Pork Tacos will last for 5 days in the fridge or up to 5 months in the freezer.
- For less mess, I prefer to take the pork out, shred it in a bowl with two forks, then put the shredded pork back into the slow cooker and mix back into the sauce.
More Recipes Like This
- BBQ Beef Brisket Tacos
- Best Fish Tacos with Slaw
- Slow Cooker Chicken Tacos
- Pork Tacos with Pineapple Salsa
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Slow Cooker Pulled Pork Tacos
Ingredients
- 1 4-pound boneless pork shoulder roast
- salt to taste
- 1 cup prepared salsa , (use your favorite!)
- 1 canned chipotle chili + 2 tablespoons of the adobo sauce from the can
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 3 teaspoons minced garlic
- 1 small onion, peeled and cut in half
- 10-12 6-inch tortillas
- favorite toppings such as lettuce, cheese, hot sauce, green onions, cilantro, or lime wedges, optional, for serving
Instructions
- Trim excess fat from the pork and cut into 4 pieces. Season on all sides generously with salt.
- Put the salsa, chipotle chili, adobo sauce, cumin, smoked paprika, garlic and 1 teaspoon salt in a slow cooker and stir to combine.
- Add the onion and pork to the slow cooker and turn to coat with the sauce. Cook on low for 6-8 hours or on high for 4 hours.
- Transfer the pork to a bowl and shred with two forks. Pour the sauce through a strainer and skim the fat with a spoon or a fat separator if you like. Add enough sauce to the pork to moisten it.
- To serve, warm the tortillas and fill with pulled pork and desired garnishes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the most flavorful, mouth watering pork tacos!!! And it’s so easy to make. I can’t wait to make it again. It was a hit for the whole family!
Do you use the entire can of chipotle peppers?
Yes, it’s a small can.
Chipotles are pretty spicy – does the meat absorb much of the spice? I love spicy but my family doesn’t!
It does have a bit of a kick but the chipotle also adds a very nice flavor. If you haven’t made it already, you can use less to help eliminate some of the kick but not get rid of the flavor entirely.
One of my favorite recipes! It has become a staple in my house. I always substitute the salsa with a can of diced tomatoes and chili. Absolutely delicious!
Making this for the kids. It’s not too spicy with the chipotle, is it?
I would say it’s personal preference but they do add a bit of a kick but they also add a very nice flavor. If you haven’t made it already, you can use less to help eliminate some of the kick but not get rid of the flavor entirely.
The pork in this recipe turned out delicious!! I give it a “10”!!
Thank you for your kind review! 🙂
Hi! Can the meat be doubled in the same large slow cooker for a larger party?
Yes, if the slow cooker is big enough for all the meat 🙂
Made this for my family and had great reviews!
I didn’t have adobe sauce so I added green chilies and a dash of smoke flavoring. It’s cooking at this time and I’ll let you know later how it turns out.
I stumbled on this recipe internet searching for a way to reuse leftover pulled pork. What would be the best way to cook this up with leftover, already shredded pulled pork? Slow cooker for a shorter time? Stir it up in a skillet or Dutch oven?
Yes, I would probably stir it and heat it on a skillet on the stove if it were me!
the printing design is a bit confusing, in your recipe you have a 4 pound pork shoulder roast right? not a 14 pound
Absolutely delicious! My son raved about it, and me (not typically a fan of Mexican) LOVED it! The Chipotle peppers in Adobo sauce completely makes this recipe…. DO NOT OMIT! Smoky and a little bit spicy… wow! Will be adding this to our regular rotation… served this with a grilled corn salad and we had a fabulous meal. Thank you!