Slow Cooker Pulled Pork Tacos

I don’t know about you, but tacos are one of those meals I never get tired of. Whether it’s Taco Tuesday or just a random dinner idea, tacos always hit the spot. One of my all-time favorite versions? Pulled pork tacos.

They’re juicy, flavorful, and honestly, so easy to make that I almost always have them in my weekly meal plan. If you’ve never tried them before, you’re seriously in for a treat.

I first made pulled pork tacos on a lazy Sunday when I had a pork shoulder sitting in my fridge and zero motivation to cook something complicated. I put it in the slow cooker with a few spices, forgot about it for hours, and what came out was pure magic.

I really love how customizable this recipe is. Want it spicy? Add jalapeños. Love a little crunch? Top with some slaw. Craving something sweet? Pineapple salsa pairs beautifully with the pork. You can mix and match toppings to suit your mood or just use whatever you have in the fridge. It’s the kind of meal that feels a little fancy but takes barely any effort.

---

What are Pulled Pork Tacos?

Pulled pork tacos are soft tortillas filled with tender, shredded pork that’s been slow-cooked until it practically melts in your mouth. The pork is usually seasoned with a mix of spices like chili powder, garlic, cumin, and smoked paprika, giving it a rich and savory flavor.

Once the pork is done cooking, you shred it with a fork and pile it into warm tortillas. From there, you can top it with whatever you like — fresh slaw, creamy avocado, tangy pickled onions, shredded cheese, or even a drizzle of lime crema.

The beauty of pulled pork tacos is how simple and satisfying they are. You can make a big batch of the pork and use it throughout the week for tacos, sandwiches, or even over rice. It’s a great recipe for feeding a crowd, meal prepping, or just making an easy dinner that feels like a treat.

---

Why You’ll Love It

• Super easy to make: Just toss everything in the slow cooker and let it do the work.
• Packed with flavor: The pork is juicy, tender, and seasoned to perfection.
• Great for leftovers: One batch makes a lot, and it tastes even better the next day.
• Perfect for toppings: You can get creative with slaw, salsa, avocado, cheese — you name it.
• Family-friendly: Everyone can build their own taco just the way they like it.

---

Ingredient List

For the Pulled Pork:

• 3–4 lbs pork shoulder (bone-in or boneless)
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

For the Tacos:

• 10–12 small flour tortillas (or corn tortillas, if preferred)
• Fresh cilantro (for garnish)
• Lime wedges (for squeezing over tacos)

Optional Toppings:

• Shredded cabbage or coleslaw
• Avocado slices
• Pickled red onions
• Shredded cheese (cheddar or cotija)
• Salsa or pico de gallo
• Sour cream or lime crema

Ingredient Notes

• Pork Shoulder: I recommend using a pork shoulder for the best texture. It’s perfect for slow cooking because the fat content makes the meat incredibly tender and juicy.
• Spices: I always use smoked paprika for that extra depth of flavor — it’s smoky without being overpowering.
• Apple Cider Vinegar: Don’t skip this! It adds a tangy kick that cuts through the richness of the pork.
• Tortillas: Soft flour tortillas work great for these tacos, but corn tortillas give a nice, authentic crunch if that’s your preference.
• Optional Toppings: Fresh cilantro and a squeeze of lime elevate the dish, but feel free to get creative with your toppings!

---

Kitchen Tools Needed

• Slow Cooker (Crockpot): Perfect for cooking the pork low and slow.
• Forks for Shredding: To pull apart the pork once it’s done cooking. I always use two forks to shred it quickly and evenly.
• Large Skillet (optional): For warming the tortillas and adding a little crisp to them.
• Sharp Knife: For slicing toppings like avocado, lime wedges, or pickled onions. Santoku knife is a personal favorite — it’s sharp, versatile, and feels great in hand.
• Measuring Spoons and Cups: To make sure your spices and liquids are perfectly balanced. I always use my OXO measuring spoons because they’re precise and easy to read.

---

Instructions

Step 1: Prepare the Pork Shoulder

• Trim the fat: If you’re using a bone-in pork shoulder, trim off any excess fat, but leave a little to keep the meat juicy while cooking.
• Season the pork: Rub the pork shoulder with the olive oil, making sure it’s evenly coated. Then sprinkle the chili powder, smoked paprika, garlic powder, cumin, onion powder, salt, and pepper all over the pork. Massage the spices into the meat to ensure it’s fully covered.
• Pro Tip: If you have time, let the pork sit with the seasoning for about 30 minutes before cooking. This allows the flavors to penetrate deeper into the meat.

Step 2: Set Up the Slow Cooker

• Add the liquids: Pour the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce into the bottom of your slow cooker. Stir it together to combine.
• Place the pork in the slow cooker: Once the seasoning is evenly applied, place the pork shoulder into the slow cooker, fat side up. This way, the fat will slowly melt and baste the meat, making it tender.
• Pro Tip: Make sure the pork is submerged in the liquid to ensure it cooks evenly and stays juicy.

Step 3: Slow Cook the Pork

• Set the slow cooker: Cover the slow cooker and set it on low for 8-10 hours or high for 4-6 hours. The longer, the better for tender meat. You’ll know it’s done when the pork shreds easily with a fork.
• Pro Tip: Avoid opening the slow cooker while it’s cooking! Each time you open the lid, you release heat and extend the cooking time.

Step 4: Shred the Pork

• Shred the pork: Once the pork is done, remove it from the slow cooker and place it on a large cutting board or platter. Use two forks to shred the meat. It should fall apart easily.
• Pro Tip: If you want to intensify the flavor, pour some of the cooking liquid over the shredded pork to keep it moist and flavorful.

Step 5: Warm the Tortillas

• Heat the tortillas: While the pork is shredding, warm up your tortillas. You can do this in a dry skillet over medium heat, flipping them every 30 seconds until they’re warm and slightly charred. Alternatively, you can wrap them in a damp paper towel and microwave them for 30 seconds.
• Pro Tip: For an extra crispy texture, lightly toast the tortillas in a hot skillet for about 1 minute on each side.

Step 6: Assemble the Tacos

• Build the taco: Place a generous amount of pulled pork onto each tortilla. Then, layer your favorite toppings like shredded cabbage, avocado, pickled onions, cheese, and a squeeze of lime.
• Pro Tip: Don’t overstuff the tacos — they’re easier to eat when they’re not too full!

Step 7: Serve & Enjoy!

• Serve immediately: These tacos are best enjoyed fresh, right after assembly. Grab a cold drink and dig in! If you have leftovers, store the pork in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.

---

Tips and Tricks for Success

• Low and Slow is Key: If you’re using a slow cooker, the longer you cook the pork, the more tender and flavorful it becomes. Aim for 8-10 hours on low for the best results.
• Let the Meat Rest: After shredding the pork, let it rest for 10 minutes before serving. This helps redistribute the juices, making it even juicier!
• Use Two Forks for Shredding: When shredding, use two forks to pull the pork apart. It’s much easier than using one fork or trying to chop it.
• Don’t Skip the Liquid: The broth and vinegar keep the pork moist and help it soak up all the flavor. Make sure there’s enough liquid in the slow cooker, but not too much to drown the pork.
• Toast Your Tortillas: Warming your tortillas in a skillet gives them a nice char and crispy edge, which adds a delicious texture to your tacos.
• Add a Sweet Kick: If you like a bit of sweetness to balance the savory flavors, drizzle some honey or top with pineapple salsa. It pairs wonderfully with the pork!

---

Ingredient Substitutions and Variations

• Pork Shoulder Substitutes: If you can’t find pork shoulder, try using pork loin or even chicken thighs for a leaner option, though they won’t be as tender.
• Broth Substitution: You can substitute chicken broth with vegetable broth or even beer for a different flavor profile.
• Spice Adjustments: If you’re not a fan of heat, reduce or omit the chili powder and smoked paprika. You can also swap in some dried oregano or a bit of ground cinnamon for a different twist.
• Tortilla Variations: Use corn tortillas for a more authentic taste, or try soft flour tortillas if you prefer something a bit softer.
• Vinegar Substitution: If you don’t have apple cider vinegar, white vinegar, or lime juice can work as a substitute for the tangy flavor.
• Toppings Variety: Get creative with your toppings! Try adding grilled pineapple, jalapeños for heat, or a spoonful of guacamole for extra creaminess.

---

Serving Suggestions

• Classic Taco Night: Serve the pulled pork tacos with a side of Mexican rice and refried beans. It’s a full, satisfying meal that everyone will love.
• With a Side of Slaw: I love pairing these tacos with a fresh cabbage slaw or a tangy coleslaw for a crunchy contrast to the tender pork.
• Top with Pineapple Salsa: A sweet and spicy pineapple salsa on top of the tacos gives them a boost of flavor that complements the smoky pork perfectly.
• Serve with Chips and Guacamole: If you’re entertaining, serve the tacos alongside some tortilla chips and guacamole for an easy and delicious snack.
• With Grilled Veggies: Grilled corn on the cob, bell peppers, or zucchini make a great, healthy side dish that pairs well with the rich flavor of the pulled pork tacos.

---

Storage and Reheating Instructions

• Storing Leftovers: Place any leftover pulled pork in an airtight container and store it in the refrigerator for up to 3 days.
• Freezing Leftovers: You can also freeze the pulled pork for up to 3 months. Store it in a freezer-safe container or bag, and make sure to label it with the date.
• Reheating: To reheat, simply place the pulled pork in a skillet over medium heat, adding a little chicken broth or water to keep it moist. You can also microwave it in 30-second intervals, stirring occasionally.
• Reheating Tortillas: Warm your tortillas in a dry skillet or wrap them in a damp paper towel and microwave them for 20-30 seconds until soft and warm.

---

Frequently Asked Questions

How do I make pulled pork tacos spicier?

To spice things up, add some chopped jalapeños or a few dashes of hot sauce to the pulled pork or as a topping. You can also use spicy salsa or add chili flakes to the seasoning mix.

Can I use a different type of meat for this recipe?

Yes! While pork shoulder is ideal for this recipe, you can substitute it with chicken thighs or beef chuck roast. Keep in mind that the cooking time will vary depending on the meat.

Can I make pulled pork tacos ahead of time?

Definitely! You can prepare the pulled pork a day ahead and store it in the fridge. Just reheat it gently before serving. You can even prep the toppings ahead to save time on taco night.

What’s the best way to warm tortillas?

I love warming tortillas in a hot, dry skillet for a few seconds on each side. This adds a bit of crispness and enhances the flavor. Alternatively, wrap them in a damp paper towel and microwave them for 20-30 seconds.

How do I keep the tacos from getting soggy?

To avoid soggy tacos, don’t overload them with too many toppings, and make sure your tortillas are warmed and slightly crisped before assembling. You can also place a layer of lettuce or cabbage on the tortilla to act as a barrier.

Can I make pulled pork tacos in an Instant Pot?

Yes! You can use an Instant Pot to speed things up. Cook the pork on high pressure for about 60-70 minutes, then shred. It won’t be as “low and slow” as the slow cooker version, but it’ll still be delicious!

---

If you have any more questions or want to share your taco experience, drop a comment below! I’d love to hear how your pulled pork tacos turned out or any fun variations you tried!