Slow Cooker Mexican Pulled Pork Tacos
Mexican Pulled Pork Tacos are a crowd favourite. Tender pork and fresh slaw wrapped in crispy tortillas make them perfect for casual gatherings. With the slow cooker doing most of the work, this recipe is both simple and satisfying.
Serves
10
Prep time
20 minutes
Cooking time
240
Ingredients
- 2kg pork shoulder, skinless, boneless
- 1 red onion, chopped
- 4 garlic cloves, minced
- Juice from 1 orange
- 1 cup chicken stock
- 2 tablespoons jalapeños, sliced
Pork rub:
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tsp Salt and pepper
Tacos:
- 20 mini tortillas
- 1/2 red cabbage, thinly sliced
- 2 cups sour cream
- 1 avocado
- 3 limes, quartered
- 2 tomatoes, chopped
Directions
- Cut off any excess fat from the pork shoulder
- Rub the pork shoulder with olive oil and spices.
- If your slow cooker allows, brown the pork in the cooker pan over medium-high heat for a few minutes on all sides. If you don’t have this option, brown the pork in a large skillet on the stovetop, then transfer it to the slow cooker.
- Place the onion, garlic, orange juice, chicken stock, and pickled jalapeños in the slow cooker with the pork. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 3-4 hours until the pork is tender and easily pulls apart.
- Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, mixing it with the juices.
- Warm the mini tortillas in a skillet or microwave. For each taco, add a generous amount of pulled pork. Top with cabbage, slices of avocado, a squeeze of lime, and a sprinkle of tomatoes. Enjoy!
Ingredients
- 2kg pork shoulder, skinless, boneless
- 1 red onion, chopped
- 4 garlic cloves, minced
- Juice from 1 orange
- 1 cup chicken stock
- 2 tablespoons jalapeños, sliced
Pork rub:
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tsp Salt and pepper
Tacos:
- 20 mini tortillas
- 1/2 red cabbage, thinly sliced
- 2 cups sour cream
- 1 avocado
- 3 limes, quartered
- 2 tomatoes, chopped
Directions
- Cut off any excess fat from the pork shoulder
- Rub the pork shoulder with olive oil and spices.
- If your slow cooker allows, brown the pork in the cooker pan over medium-high heat for a few minutes on all sides. If you don’t have this option, brown the pork in a large skillet on the stovetop, then transfer it to the slow cooker.
- Place the onion, garlic, orange juice, chicken stock, and pickled jalapeños in the slow cooker with the pork. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 3-4 hours until the pork is tender and easily pulls apart.
- Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, mixing it with the juices.
- Warm the mini tortillas in a skillet or microwave. For each taco, add a generous amount of pulled pork. Top with cabbage, slices of avocado, a squeeze of lime, and a sprinkle of tomatoes. Enjoy!
Helpful Tips
Storage
Refrigerate: Store in an airtight container for up to five days.
Freeze: Pack into freezer bags, pressing out as much air as possible, and freeze for up to three months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.
Substitutions
Serving Suggestions
Fold it into burritos or enchiladas.
Layer it in quesadillas
Top nachos for the ultimate snack.
Add it to rice bowls with guacamole.
Watch How to Make It
Related Recipes
Dinner
One-Pan / One-Pot
Easy Entertaining
Dinner parties
Pork
Mexican