Crock Pot Pulled Pork Tacos
These Crock Pot Pulled Pork Tacos are tender, juicy, and packed with flavor! An easy slow cooker dinner perfect for taco night, parties, or meal prep.
Servings: 8
Calories: 263kcal
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.
Nutrition
Calories: 263kcal | Carbohydrates: 17g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 987mg | Potassium: 513mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg