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Two slow-cooker pulled pork tacos on a speckled white plate with fresh cilantro and diced red onion on top and lime wedges on the side on a white background.

Slow-Cooker Pulled Pork Tacos

Author: Stephanie Kay

These crockpot pulled pork tacos are easy to make, high in protein, and make wonderful leftovers perfect for a simple meal prep idea or a make-ahead meal.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 32 tacos 1x
  • Category: Dinner
  • Method: Slow Cooking
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Ingredients

Instructions

  1. In a small bowl, add the chili powder, ground cumin, dried oregano, salt, and pepper, and stir to combine.
  2. Place the pork shoulder on a large cutting board, sprinkle the spice mixture over it, and rub it all over with your hands until the entire shoulder is coated in the seasonings.
  3. In a cast-iron skillet or pan over medium-high heat, warm the olive oil, then add the pork shoulder and cook for 1-2 minutes per side, until browned. (If your slow cooker has a removable stove-safe insert, you can do this directly in the insert on the stove.)
  4. Transfer the pork shoulder to the slow cooker, scatter any excess seasonings on top, then add the sliced onion and garlic cloves around the pork, and pour in the vegetable broth, orange juice, and lime juice, and add the bay leaves.
  5. Turn the slow cooker on and cook on low for 8-10 hours, or on high for 5-6 hours, until the pork shoulder is fully cooked and can be easily shredded with a fork.
  6. Once cooked, transfer the pork shoulder to a cutting board, and pour the cooking liquid from the bottom of the slow cooker into a small saucepan.
  7. While you shred the pork, place the saucepan of cooking liquid on the stovetop on medium-high heat and cook for 5-10 minutes or until reduced by about half in volume.
  8. Using two forks, shred the pork into small pieces. At this point, you can remove any chunks of excess fat from the pork, if desired.
  9. Optional: If you want to crisp up the pork, transfer the pulled pork to a large baking sheet, spreading it out evenly, and brush or pour some of the reserved liquid on top. Then transfer the baking sheet to the oven and broil for 5-8 minutes, stirring halfway through, until the edges of the pork begin to crisp. (Be sure to keep a keen eye on the pork so that it doesn’t burn.)
  10. While the pork is broiling, prepare the corn tortillas. Heat a heavy-bottom or cast-iron skillet over medium-high heat. Working in batches, heat the corn tortillas for about 30-45 seconds per side, until golden brown and toasted.
  11. Once the pork is ready and the cooking liquid has reduced, pour it over the pulled pork (in the slow cooker or on the baking sheet), and gently toss to combine.
  12. Assemble the tacos by layering a warm tortilla with pulled pork and your choice of toppings.
  13. Any leftover pulled pork can be stored in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Fresh Oregano: Swap the dried oregano for 3 tablespoons of fresh oregano in step #1.

To Use Onion Powder: Swap the whole onion for 1 teaspoon of onion powder in step #4.

To Use Garlic Powder: Swap the garlic cloves for 3 teaspoons of garlic powder in step #4.

To Use Orange Juice: Omit the whole oranges and use 3/4 cup of orange juice in step #4.

To Use Lime Juice: Omit the whole limes and use 2 tablespoons of bottled lime juice in step #4.

Nutrition

Find it online: https://kaynutrition.com/pulled-pork-tacos/