Slow Cooker Pulled Pork Tacos
This is the kind of dinner that does all the work while you get on with your day. The pork cooks low and slow until it’s tender enough to shred with a fork, then it gets loaded into warm tortillas and topped with whatever you like.
Ingredients and Substitutes
For the Pulled Pork:
- Pork Shoulder: Also called pork butt or Boston butt. This cut has enough fat to stay moist during slow cooking and shreds easily. Pork loin can work in a pinch, but it’s much leaner and can dry out.
- Orange Juice: Freshly squeezed is best for a clean citrus flavor. Bottled orange juice works too, but look for one without added sugar or preservatives. Orange juice brings brightness and slight acidity, making the tacos taste lighter and fresher. If you prefer a more savory base, you can swap it with chicken or beef stock for a meatier flavor.
- Garlic: Smashed whole cloves infuse the pork slowly without dominating the dish. For a stronger garlic flavor, you can use minced garlic instead.
- Chipotle Chili Powder: Adds smoky heat and depth to the pork. If you don’t have it, you can substitute with a mix of chipotle powder and paprika, or use smoked paprika with cayenne pepper.
- Cumin and Oregano: These are classic base spices for slow-cooked Mexican-style meats.
- Salt: Helps season the meat and brings out all the other flavors.
For the Tacos:
- Tortillas: Corn or flour tortillas both work. Corn gives a more traditional bite, while flour tends to hold up better to extra toppings.
- Toppings: Fresh avocado, cilantro, red onion, salsa, and lime are great choices. You can also add shredded cheese, pickled onions, sour cream, or anything else you love on tacos.
Chef Tips
Use the Right Cut of Pork: Pork shoulder has the ideal balance of fat and collagen for slow cooking. Avoid using lean cuts like tenderloin, which can dry out.
Don’t Skip the Orange Juice: The acidity helps break down the meat as it cooks and balances the smoky spices and fat from the pork. It also adds natural sweetness without needing sugar.
Let the Pork Rest Before Shredding: If you have time, transfer the pork to a bowl and let it rest for 10 to 15 minutes before shredding. This gives the juices time to settle so they stay in the meat instead of pooling at the bottom.
Return It to the Juices: After shredding, pour the pork and any juices from the bowl back into the slow cooker. Mix it well so the meat stays moist and absorbs all the flavor from the cooking liquid.
Scale It Up for Leftovers: This recipe doubles easily. Make extra and freeze it for quick taco nights, burrito bowls, or sandwiches later in the week.
Step by Step Instructions
1) Place the pork shoulder into the slow cooker.
2) In a small bowl, combine the chipotle chili powder, cumin, oregano, and sea salt. Rub the spice mixture evenly over the pork.
3) Add the smashed garlic cloves and pour in the freshly squeezed orange juice.
4) Cover the slow cooker and cook on high for 4–5 hours or low for 8 hours, until the pork is fork-tender.
5) Check the pork is fork-tender. Remove and discard the garlic cloves. Transfer the pork to a large bowl and shred using two forks.
6) Return the shredded pork to the slow cooker and mix it with the juices to keep it moist and flavorful.
7) Add the pulled pork to a tortilla and add your favorite taco toppings.
Storage and Leftovers
Fridge: Store leftover pulled pork in an airtight container for up to 4 days.
Freezer: Let the pork cool completely before freezing. Transfer to freezer-safe bags or containers.
Reheating:
You can reheat the pulled pork in two different ways, depending on the texture you want.
- For a faster option and soft texture, reheat it covered in the microwave until hot. Stir halfway through to make sure it heats evenly.
- For crispy edges, heat a skillet with a little oil over medium heat and cook the pork until warmed through and slightly browned.
More Recipes You May Like
Slow Cooker Pulled Pork Tacos
Equipment
- Slow Cooker
Ingredients
For the Pulled Pork
- 2.2 pounds pork shoulder
- â…” cup freshly squeezed orange juice
- 3 cloves garlic smashed
- 1 ½ teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano or regular oregano
- 1 teaspoon sea salt
For the Tacos
- tortillas warmed
- lime wedges
- avocado sliced or mashed
- red onion diced or sliced
- fresh cilantro leaves
- salsa for serving
Instructions
- Place the pork shoulder into the slow cooker.
- In a small bowl, combine the chipotle chili powder, cumin, oregano, and sea salt. Rub the spice mixture evenly over the pork.
- Add the smashed garlic cloves and pour in the freshly squeezed orange juice.
- Cover the slow cooker and cook on high for 4–5 hours or low for 8 hours, until the pork is fork-tender.
- Remove and discard the garlic cloves. Transfer the pork to a large bowl and shred using two forks.
- Return the shredded pork to the slow cooker and mix it with the juices to keep it moist and flavorful.
Video
Notes
- Make-ahead: Pulled pork can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Taco toppings: More toppings that work well are cheese, pickled onions, and sour cream.
- Alternative cooking method: If you don’t have a slow cooker, this recipe can be made in a Dutch oven at 300°F (150°C) for about 3–4 hours until tender.
