This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a no-fuss, flavor-packed dinner that practically makes itself, this is it! These Crock Pot Pulled Pork Tacos are smoky, tender, juicy, and perfect for busy weeknights, meal prep, or feeding a crowd.
Table of Contents
Why I Love This Recipe
- Big flavor, low effort: All the magic happens in the crock pot! Just like my Slow Cooker Chicken Burrito Bowls or heart 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
Ingredients You’ll Need
- Pork shoulder or pork butt: This cut is ideal for slow cooking. It gets ultra-tender and shreds beautifully.
- Spices: A combination of cumin, garlic powder, chili powder, onion powder, paprika, oregano and salt make this pulled pork irresistibly flavorful.
- Mild Salsa: Feel free to use medium or hot salsa if you know your family likes heat.
- Tortillas and Toppings: Use flour or corn, whatever you like best! And your favorite toppings like slaw and Quick Pickled Onions!
How to Make Pulled Pork Tacos in the Crock Pot
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 shoulder. 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.
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!
- Want crispy edges? After shredding, throw the pork under the broiler or crisp up in a hot skillet for a few minutes.
- 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 or these Mexican Enchiladas for easy meals all week.
- Make it ahead! The flavor actually improves the next day.
How to Store 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 the cooking liquid to keep it moist.
FAQs
Pork shoulder or pork butt is the best cut for pulled pork tacos. It has enough fat and connective tissue to break down during slow cooking, making the meat tender and flavorful.
Yes, you can use pork loin, but it will be leaner and less tender than pork shoulder. To prevent it from drying out, monitor the cooking time closely and avoid overcooking.
Reheat pulled pork in a skillet over medium heat with a splash of the cooking liquid or broth. You can also microwave it in 30-second increments until hot.
More Easy Mexican-Inspired Recipes
Whether you’re feeding a hungry crowd or just want something easy and delicious for taco night, these Crock Pot Pulled Pork Tacos are always a hit! They’re packed with flavor, totally fuss-free, and perfect for leftovers. Let me know what you think of this recipe — leave a comment and rating below!
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
Crock Pot Pulled Pork Tacos
Equipment
Ingredients
- 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
- 1 package corn or flour tortillas
Instructions
- Place the first 7 ingredients 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.
- 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.
- Pour a scoop or two of the juices from the slow cooker into the shredded pork and stir to combine. (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain.)
- Serve pulled pork in tortillas with toppings of choice.
Notes
- Trim excess fat off the pork shoulder before cooking, but don’t go overboard. Some fat = more flavor!
- Want crispy edges? After shredding, throw the pork under the broiler or crisp up in a hot skillet for a few minutes.
- 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 or these Mexican Enchiladas for easy meals all week.
- Make it ahead! The flavor actually improves the next day.
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 !??
This is a repeat!!! I did not tweak the recipe and it was so good. So easy. The salsa cooks down and the pork is so flavorful.