Slow Cooker Pork Tacos
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Pork Tacos – made with pork that’s perfectly seasoned and simmered for hours to tender, flavorful perfection! I dare say they may just be the best pork tacos you’ll ever make!
Shredded Pork Tacos
Are you ready for some of the best tacos of your life?? Then try these pulled pork tacos now! They taste like the tacos you’d order at a really good Mexican restaurant, and dare I say even better? This pork is spot on delicious!
My mom and my kids, who don’t like spicy foods, had no complaints about the slight spiciness with these slow cooker pork tacos. But if you don’t like spicy at all this may not be the recipe for you (instead you could try the Shredded Beef Taco recipe I have posted and serve them with a mild salsa).
Just be sure to load up these shredded pork tacos with all the that listed goodness… although I think I’d be happy just to eat a bowl of this pork.
Pork Tacos Ingredients
This Mexican pork tacos recipe requires quite a few spices and seasonings to achieve its rich flavor. Here’s what you’ll need to make slow cooker pork tacos:
- Dried chiles (I used a mixture of ancho and pasilla chiles)
- Chipotle peppers in adobo sauce
- Yellow onion
- Olive oil
- Cider vinegar
- Dried oregano
- Low-sodium chicken broth
- Boneless pork shoulder roast
- Bay leaves
- Cinnamon stick
How to Make Pork Tacos
- Steam the peppers in the microwave.
- Make the red chili sauce in a food processor.
- Fry the sauce.
- Prepare the pork, transfer to slow cooker.
- Cover with sauce, add cinnamon and bay leaf.
- Cover and cook on high about 5 hours.
- Shred, then continue cook to infuse flavor deeper into pork.
- Serve over warmed tortillas with desired toppings.
Can I Make Pork Tacos in the Oven?
If you don’t own a slow cooker, you could also bake at a low temperature in a pot in the oven until tender — 300 degrees F for about 5 hours.
Can I Freeze the Pork Taco Filling?
Yes, the slow cooker shredded pork freezes very well. Just be sure to freeze the pork with its juices to prevent it from drying out. To thaw, place in your fridge overnight.
Pork Taco Topping Ideas
Of course one of the best parts of tacos are loading up on the toppings! Try these shredded pork tacos with:
- avocado slices or guacamole
- thinly sliced cabbage
- queso fresco cheese
- tomatoes or pico de gallo
- diced red onions
Tips for Making Pork Tacos
- Note that the sauce the pork cooks in can be made the night before and stored in the fridge to save prep time in the morning.
- When seasoning the pork roast, keep in mind that you can add more salt later but can’t take it out. Go lightly with the salt, especially considering there’s plenty in the sauce mixture.
- Leftover shredded pork can be used to make more tacos, or you can enjoy it in sandwiches, burrito bowls, quesadillas, and more!
More Easy Taco Recipes to Try
- Pork Carnitas
- Sweet Pork Barbacoa
- Ground Beef Tacos
- Shredded Beef Tacos
- Grilled Chicken Street Tacos
- Mom’s Navajo Tacos
- Fish Tacos
Follow Cooking Classy
Slow Cooker Pork Tacos
- 3 whole dried ancho chiles
- 3 whole dried pasilla chiles
- 4 cloves garlic , unpeeled
- 2 - 3 chipotle peppers in adobo sauce (from a can)
- 1/2 large yellow onion , quartered
- 3 Tbsp olive oil , divided
- 2 Tbsp honey
- 1 Tbsp cider vinegar
- 2 tsp dried oregano
- Salt and freshly ground black pepper
- 2 (14.5 oz) cans low-sodium chicken broth (3 1/2 cups)
- 4 - 5 lbs boneless pork shoulder roast (aka Boston butt roast)
- 2 bay leaves
- 1 cinnamon stick
- Warmed corn tortillas , thinly sliced red cabbage, thinly sliced red onions, crumbled queso fresco or shredded monterey jack cheese, diced avocados, lemon wedges, cilantro leaves, sour cream
Make the sauce:
- Place ancho chiles, pasilla chiles and unpeeled garlic in a microwave safe medium mixing bowl, pour 3 Tbsp water over peppers then microwave on high power, 2 - 3 minutes until peppers are soft and pliable.
- Meanwhile add chipotle peppers, yellow onion, 2 Tbsp olive oil, the honey, cider vinegar, oregano and 2 tsp salt to a food processor.
- Remove peppers from microwave and stem and seed them, then add to food processor.
- Peel garlic and add to food processor. Pulse mixture until well pureed.
- Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Pour sauce into skillet (scrape out any excess with a spatula) and fry until well thickened and fragrant, about 7 - 8 minutes (it should be like a thick tomato paste).
- Pour in broth, bring to a boil then reduce heat slightly and simmer until slightly thickened, about 15 minutes.*
Make the pork:
- Trim large pieces of fat from pork roast, then cut into chunks (about 6 - 8). Season pork all over with salt and pepper (just keep in mind you can add more salt later but can't take it out, so go lightly with the salt, especially considering there's plenty in the sauce mixture).
- Place pork in slow cooker, then pour sauce evenly over pork, submerge bay leaves and cinnamon stick into sauce.
- Cover and cook on high 5 hours, or until meat is tender.
- Remove bay leaves and cinnamon stick. Remove pork while leaving broth in slow cooker. Shred pork and remove any fat while shredding.
- Ladle out as much of the fat from the top layer of broth (the greasy layer on top) as you can, return shredded pork to broth mixture (at this point you can add more salt if desired) cover and cook 30 minutes on warm or low to allow flavors to infuse into each piece.
- Serve warm over tortillas with toppings listed.
- *Note that sauce can be made the night before and stored in the fridge to save prep time in the morning.
- Recipe source: adapted with slight changes from Food Network.