Fuss-free Crockpot Pulled Pork Tacos
Tender, juicy crockpot pulled pork tacos made with a jar of mild salsa. Season, slow cook, and shred for an easy taco night, party, or meal prep dinner.
Servings: 8
Calories: 203kcal
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.
Nutrition
Calories: 203kcal | Carbohydrates: 5g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 1342mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg