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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!
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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.
Thanks!
Look great, tasty!!!
So great to hear!
All 8 of us loved it! TY very much!
A miracle has taken place in our home!! Our picky eater loved this!!! 3 for 3 on this one! All 3 kids ages 1 to 7 said yes to seconds! Thank you!!
I think that work out okay. Maybe add already cooked black beans to it towards or at the end of cooking? The beans might soak up too much liquid during cooking if you add them raw.
Hello! For the crockpot pulled pork recipe, do you think I could ‘stretch’ the recipe with a bag of soaked black beans and 4.44 lbs of pork shoulder? I like to find ways to stretch my meat since 1. We get it all from our local organic farm and it is a little pricey and 2. I am in a cooking club and once a month make a 4 serving meal for 6 others and then we swap and I don’t think I could get 10+ lbs of pork shoulder from my farm without selling my first born!
I made this for my son’s taco bar at his 2nd birthday party. It was a hit. There is something about the seasoning – and I think the cut of meat that made it so delicious. It wasn’t 3.5 pounds but 6.5 and it did include the bone – which I left in for cooking.
I shared my experience here at my blog:
http://www.stayin-afloat.com/p/slow-cooker-pork-tacos.html
I used this recipe with a pork sirloin tip roast and cooked it on high for 5 hours and it came out perfect.
Pork shoulder, or pork butt, is a different cut than loin and it is more tender. If you’re going to use a leaner cut of meat then you need to cook it for less time. It was probably dry because it was overcooked!
I made this with a pork loin roast and cooked it for 9 hours on low. I loved the flavor but the meat seemed a bit dry. Would the meat have been moister if I had used a pork shoulder? I’ve never cooked a pork shoulder and I’m not really sure where to get one, or if it would really make that much difference in the recipe. What do you think?
Use the flakes! No dumb questions! 🙂
Ok, so this may be a dumb question, but I am wondering if I should use ground oregano or dried oregano leaves/flakes? Does it make a difference? I only have the dried oregano leaves in my spice cabinet but I’m guessing I should use the ground oregano for some reason. Thanks for your help! The recipe looks delicious and I love your site!
This looks great. I have a 1.9 lb. pork loin I’d like to use—what would you recommend for cooking times on low in the crock pot? Thanks!
Made this yesterday for dinner and it turned out awesome!!
We all loved it and my father in law said it was the best pork he ever tasted!!
I just found this site about 2 weeks ago and i’m now obsessed with it! I have made so many great recipes so far and they have all been a hit. Wish i found it sooner. So excited! Truly inspiring:)
Absolutely loved this dish…especially my hubby. We will definitely be having this again soon.