Slow Cooker Pulled Pork Tacos are easy to make and a family friendly dinner option that everyone enjoys. A pork shoulder is rubbed with warm spices and slow cooked with green chiles and salsa verde to create flavorful, juicy pulled pork. This pork works great in tacos, rice bowls and other Mexican style meals.
Why You’ll Love this Pulled Pork Tacos Recipe
There is something so delicious about a slow cooked pork shoulder that becomes tender and juicy. A lot of you have loved my Slow Cooker Pork Should Recipe and today I am sharing another way to make a pork should and then shred it to use in tacos, rice bowls and more.
This recipe uses a delicious blend of spices to rub on the pork shoulder before adding it to the slow cooker with green chiles and salsa verde. It really infuses so much flavor into the pork!
What I love most about this pulled pork recipe is how versatile it is. Once the pork is cooked and shredded you can add it to a whole variety of dishes. It’s great for pulled pork tacos, burritos, enchiladas, to top your favorite burger, or a bowl of nachos.
Here are more reasons it’s a must-try dish:
- Easy Preparation: There is very little hands on cooking involved in this recipe, only 20 minutes prep-time then the slow cooker does all the hard work.
- Versatile Recipe: This recipe is easily adapted to suit your own tastes, for example you can add more or less chili, or add in other spices. Make the dish your own.
- Meal Prep: One good sized pork shoulder will easily feed 12 people. Which means you can use the leftovers for other easy meals during the week.
If you like pork recipes check out my post on How to Bake Pork Chops in the Oven, Easy Pineapple Pork Chops or these BBQ Baked Pork Chops.
Ingredients You’ll Need
- Pork: I used a 5 pound boneless pork shoulder joint which will easily serve 10-12 diners.
- Spice Rub: I used a combination of the following spices to make the dry spice rub for the pork: chili powder, ground cumin, dried oregano, ground coriander, garlic powder, onion powder, black pepper and salt.
- Green Chili: I used diced green chiles. If you can find the fire roasted green chiles these add even more flavor!
- Salsa Verde: You can use either store-bought salsa verde or homemade salsa. If you want to make your own, try my Tomatillo Salsa Verde.
- Broth: I add chicken broth to the pot to keep the pork from drying out while it cooks.
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make Pulled Pork Tacos
Step 1: Coat the Pork in Spice Rub
Place the pork should roast on a large plate or cutting board.
Combine the ground cumin, dried oregano, ground coriander, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub this spice mixture all over the pork, making sure it’s evenly coated on all sides. Transfer to the slow cooker.
Step 2: Layer the Slow Cooker
Add the green chiles, salsa verde, and chicken broth around the pork in the slow cooker. Gently stir the liquids around the pork without disturbing the seasoning rub.
Step 3: Cook the Pork
Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily pulls apart with a fork.
Step 4: Shred the Pork
Remove the cooked pork roast from the slow cooker and place it on a large cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat if desired. Return the shredded pork to the slow cooker and stir it into the juices.
Step 6: Assemble the Tacos
Place a warm tortilla on a plate, add a generous spoonful of the shredded green chile pork and top with your favorite toppings like pico de gallo and cotija cheese.
Expert Tip: For added depth of flavor, sear the seasoned pork in a hot skillet with a little oil over medium-high heat until browned on all sides before placing it in the slow cooker.
Serving Tips
- You can load your tacos any way you want. I like to use corn tortillas, but you can use flour tortillas too. I always serve pulled pork tacos with slaw. Try my Mexican Coleslaw, Easy Mango Cabbage Coleslaw, Easy Caribbean Coleslaw Recipe or this Jalapeño Coleslaw Recipe.
- I also like serving my tacos with a variety of garnishes like sour cream, fresh salsa like this Homemade Salsa, Guacamole or Picked Red Onions.
Leftover Ideas
If you’re lucky enough to have leftovers, the pulled pork transforms beautifully into another delicious meal:
- Mexican: use up leftovers in burritos, quesadillas, enchiladas, or over nachos.
- Burger: top your favorite pork or beef burger with a spoon of pulled pork.
- Pulled Pork Sliders: great served in a burger bun with some crunchy slaw and your favorite burger toppings.
Storage Tips
Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When ready to serve, reheat in a saucepan over low heat or in the microwave until warmed through.
Recipe FAQs
Pork shoulder (also known as pork butt or Boston butt) is the best joint for pulled pork, as it has a good amount of fat running through it. It’s this marbling that breaks down during the long, slow cook, and keeps the pork moist and juicy during the cook. This results in tender pieces of tasty pork that are easy to pull apart and shred.
Yes, they are different words for the same thing, pork that has been cooked low and slow until it is fork tender and ready to pull apart or shred.
Take time preparing the pork shoulder, removing any excess fat. A little fat is good for flavor, but you don’t want to put it all in the pot or the pork will be too greasy once cooked.
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes.
Other Pork Recipes to Try:
Slow Cooker Pulled Pork Tacos
Ingredients
For the Pork
- 5 pound pork shoulder, trimmed of excess fat
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 4 ounce cans green chiles
- 1 cup salsa verde, store-bought or homemade
- 1/2 cup chicken broth
For the Tacos
- corn tortillas
- fresh cilantro, chopped
- crumbled cotija or queso fresco cheese
- lime wedges
- sour cream or Mexican crema
- diced red onions
- sliced jalapenos
Instructions
- Place the pork on a large plate or cutting board.
- Combine the ground cumin, dried oregano, ground coriander, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub this spice mixture all over the pork, making sure it’s evenly coated on all sides. Transfer to the slow cooker.
- Add the green chiles, salsa verde, and chicken broth around the pork in the slow cooker. Gently stir the liquids around the pork without disturbing the seasoning rub.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily pulls apart with a fork.
- Remove the cooked pork from the slow cooker and place it on a large cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat if desired. Return the shredded pork to the slow cooker and stir it into the juices.
- Warm the tortillas using your preferred method:
- Stovetop Method: Heat a dry skillet over medium heat. Warm each tortilla for 20-30 seconds on each side until soft and pliable.
- Oven Method: Preheat the oven to 350°F. Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes.
- Place a warm tortilla on a plate. Add a generous spoonful of the shredded green chile pork. Top with your choice of chopped cilantro, crumbled cheese, a drizzle of sour cream or Mexican crema, diced red onions, and sliced jalapeños or hot sauce. Squeeze fresh lime juice over the toppings.
Notes
- For added depth of flavor, sear the seasoned pork in a hot skillet with a little oil over medium-high heat until browned on all sides before placing it in the slow cooker.
- Make sure the liquids cover at least half of the pork to prevent it from drying out during cooking.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes.
- Wrap warmed tortillas in a clean kitchen towel or foil to keep them warm and prevent them from drying out.
