Pulled Pork Tacos

These Pulled Pork Tacos are a guaranteed taco night winner! The pork cooks low and slow until perfectly tender and infused with savory, smoky flavor, then stuffed inside warm tortillas and finished with your favorite toppings.

If you are a fan of Mexican pork recipes, this is one you don’t want to skip! The pork simmers all day in the slow cooker to create an incredibly flavorful and juicy meat that makes the perfect taco filling.

Plus, in my opinion, you can’t go wrong with tacos. They’re a favorite among kids and grown-ups alike!

Love tacos? Check out these spaghetti tacos and cheeseburger tacos next.

Why You Will Love This Recipe

• Easy to Make: The slow cooker does the majority of the work, making this pulled pork tacos recipe mostly hands-off with minimal prep.
• Customizable: Everyone can load up their Mexican pork tacos with their choice of toppings like avocado, cabbage, pico de gallo, and more.
• Meal Prep-Friendly: Make a batch of pulled pork and use it throughout the week, not just for tacos, but also for adding to bowls and salads.

Ingredients

• Pork Shoulder: This cut is perfect for slow cooking as it becomes nice and tender and easy to shred, but you can use pork butt with similar results.
• Seasonings: I used a blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper to flavor the meat for this pork carnitas recipe.
• Aromatics: Onion and garlic add depth of flavor as the pork cooks.
• Lime Juice: Brightens the dish and balances the richness of the pork with a little acidity. 
• Chicken Broth: Keeps the pork moist and helps create flavorful cooking juices. Use store-bought or try my homemade chicken broth from rotisserie chicken.
• Brown Sugar: Adds a touch of sweetness to balance the spices and acidity.
• Tortillas: Feel free to use corn or flour tortillas depending on your preference.
• Toppings: I recommend shredded cabbage, red onion, cilantro, avocado, lime wedges, and salsa or pico de gallo, but you can use your favorites.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Crisped Edges: Pork carnitas traditionally have crisped edges, so to achieve this, simply spread the shredded pork on a baking sheet and broil for a few minutes. Or, cook it in a skillet until the edges are golden and slightly crispy.
• Chicken Tacos: Swap the pork shoulder for boneless, skinless chicken thighs and reduce the cooking time to about 4-5 hours on low or 2-3 hours on high.
• Spicy Pork: Add some cayenne pepper or a chopped chipotle pepper in adobo sauce to increase the heat.

How to Make Pulled Pork Tacos

To get started on making shredded pork tacos, lightly coat the inside of your crockpot with cooking spray, then pat the meat dry. 

Step 1: Season the pork. Rub all sides of the meat with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and oregano.

Step 2: Make the marinade. Add the chicken broth, lime juice, and brown sugar to a bowl and whisk to combine.

Step 3: Add everything to the slow cooker. Arrange the onion and garlic in an even layer on the bottom of the slow cooker. Place the seasoned pork on top, then pour in the marinade mixture.

Step 4: Cook. Set the slow cooker for 8 hours on low or 5 hours on high.

Step 5: Shred the pork and warm the tortillas. Carefully transfer the meat to a plate or cutting board and shred using two forks. Return the pork to the slow cooker and let it sit in its cooking juices while you heat your tortillas.

Step 6: Build your tacos. Add the shredded pork to the warmed tortillas along with your toppings of choice. I like to add a drizzle of jalapeno hot sauce to turn up the heat.

Expert Tips

• Layer the aromatics under the pork: Placing the onion and garlic on the bottom of the slow cooker creates a natural rack that lifts the pork slightly and allows heat to circulate more evenly while adding extra flavor.
• Let the pork soak up the juices: After shredding, return the pork to the slow cooker and let it sit in the cooking liquid for about 10 minutes so it stays juicy and flavorful.
• Store leftovers in an airtight container: Place the leftover pork and any remaining cooking liquid in an airtight container and store in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat the pork in the microwave or on the stovetop with a bit of its juices to keep it moist. If frozen, thaw overnight in the refrigerator before reheating.

Pulled Pork Tacos Recipe FAQs

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Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!