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My recipe for crock pot pulled pork tacos is tender, juicy, and packed with flavor. It’s so easy too! Just season a pork butt (or pork shoulder) with spices, add a jar of mild red salsa, and let the slow cooker do the rest. Shred the pork and serve for an easy taco night dinner that’s also perfect for parties or meal prep.
Why I Love This Recipe
- Big flavor, low effort: All the magic happens in the crockpot! Just like my Slow Cooker Chicken Burrito Bowls or hearty Slow Cooker Chicken Chili, it’s perfect for busy weeknights.
- Perfect for feeding a group: Great for parties, game days, or even just taco Tuesday with the fam.
- Leftovers are amazing: This slow-cooked pulled pork makes incredible leftovers. Pile it onto more tacos the next day, or repurpose it into a Breakfast Burrito or some cheesy Breakfast Nachos the next morning.
Thank you, thank you! Totally delicious and very easy for my little one to eat. I never would have thought to throw pork shoulder in a crock pot like this. Weelicious hasn’t let me down yet!
– Melanie
Key Ingredients
- Pork shoulder or pork butt is the only cut I use. The fat and connective tissue are what break down while slow cooked and give you that soft, shreddable pulled pork. Skip leaner cuts like pork loin or pork tenderloin here, they won’t get tender the same way and tend to dry out and slice instead of shred.
- Mild jarred salsa does the heavy lifting. The salsa cooks down with the pork and becomes its own built-in sauce. Feel free to use medium or hot salsa if you know your family likes heat.
- Tortillas and toppings are where you get creative. Use flour or corn, whatever you like best! And your favorite toppings like slaw, Guacamole, Quick Pickled Onions!
How to Make Pulled Pork Tacos in the Crock Pot
Making pulled pork in the crockpot for tacos is about as hands-off as dinner gets. You season, you walk away and eight hours later, it shreds apart with just two forks.
Step 1: Place the spices in a bowl and mix. Place the pork in the slow cooker and rub all over with the seasoning mixture. Pour the jar of salsa around the pork. Cook on low heat for 8-10 hours.
Step 2: Remove the pork to a large bowl and, using 2 forks, shred into bite size pieces. I like to remove the visible pieces of fat here too.
Step 3: Pour a scoop or two of the juices from the slow cooker into the shredded pork and stir to combine.
Step 4: Serve pulled pork in tortillas with toppings of choice.
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Recipe Tip
Want crispy edges? After shredding, throw the pork under the broiler or crisp up in a hot skillet for a few minutes.
Tips for the Best Pulled Pork Tacos
- Trim excess fat off the pork shoulder before cooking, but don’t go overboard. Some fat = more flavor!
- Make it ahead! The flavor actually deepens overnight, so these shredded pork tacos are a great one to prep a day early for a taco party or busy week.
- Make the most of leftovers: This pulled pork is great beyond tacos! Try it on loaded nachos, in a burrito bowl, or tucked into quesadillas and these Mexican Enchiladas for easy meals all week.
More Easy Mexican-Inspired Recipes
Whether you’re feeding a hungry crowd or just want an easy pork taco recipe for a laid-back taco night, these Crockpot Pulled Pork Tacos are always a hit! They’re packed with flavor, totally fuss-free, and the leftovers might be even better than night one. Let me know what you think, leave a comment and rating below!
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Fuss-free Crockpot Pulled Pork Tacos
Equipment
Ingredients
For the pork:
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon kosher salt
- 3.5 – 4 pound pork shoulder or pork butt
- 1 16-ounce jar mild salsa
For serving:
- corn or flour tortillas
- toppings of choice
Instructions
- Combine the cumin, garlic powder, chili powder, onion powder, paprika, oregano, and salt in a small bowl.
- Place the pork in the slow cooker and rub all over with the spice mixture. Pour the salsa around the pork.
- Cover and cook on low for 8 to 10 hours, until the pork is fork-tender and shreds easily.
- Transfer the pork to a large bowl and shred into bite-size pieces with two forks, removing any large pieces of visible fat.
- Spoon a little of the cooking liquid over the shredded pork and stir to combine, just enough to keep it moist and juicy.
- Serve the pulled pork in tortillas with your favorite toppings.
Notes
- Want crispy edges? After shredding, throw the pork under the broiler or crisp up in a hot skillet for a few minutes.
- Leftovers: Store leftover pulled pork in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet or microwave with a splash of liquid if needed to keep it moist.
- For less greasy pork, pour the cooking juices into a cup and refrigerate until the fat solidifies on top, then scoop it off before spooning the juice back over the shredded pork.
Easy and delicious, we served it over rice.
Hi Catherine ! Can this be made in an instant pot and if so, what setting and time ?
Thanks !??