Slow Cooker Pork Tacos
This slow cooker pork tacos recipe is packed with flavor. It features spicy, smoky shredded pork infused with bold Mexican flavors that will elevate your burritos, tacos, or enchiladas! The best part is that it’s incredibly easy to prepare in the crockpot, and the meat turns out moist, tender, and flavorful.
We love Mexican flavor in our house, and another one of our favorites is my Crockpot Chicken Tacos! It’s perfectly seasoned meat that makes great meal prep for all your bowls or tacos. Or try my Beef Enchilada Casserole for enchiladas made easier!
A Few Tips:
- While this recipe will work with any pork roast my absolute favorite is pork shoulder also known as pork butt. It’s full of flavor and always produces juicy pork. Bone-in also adds more flavor.
- This recipe calls for the seeds and the membranes to be removed from the jalapeno for a mild spice. If you like things spicier, leave those in.
Brief Overview on How To Make Pork Tacos
One thing I love about using a slow cooker is you can pile everything into it with little effort, and it will turn out amazing. Slow cook for 10 hours for tender and delicious pork taco filling. For some extra flavor, you can brown the pork roast before putting it into the crockpot.
You can also make this in the Instant Pot if you prefer. Pour 1/2 cup of water or broth into the Instant Pot and place everything else inside. Lock the lid and make sure the vent is set to sealing.
Cook on High Pressure for 1 1/2 hours. Let it do a natural release for at least 20 minutes before realeasing the rest of the pressure.
Serving Suggestions
This would work great in burrito bowls topped with this Black Bean Salsa which is also really easy to make and packed with zesty flavor. Or serve it with this Grilled Corn Salad that screams summer.
You can also serve it in tacos accompained with the usual suspects of Refired Beans and Mexican rice for a delicious Taco Tuesday!
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Slow Cooker Pork Tacos Recipe
Ingredients
- 3 pounds (1.3kg) pork shoulder roast
- 1 large onion, diced
- 1 jalapeno, seeds and ribs removed
- 6 cloves garlic, minced
- 2 (4 ounce) (113g) cans green chiles
- 1 (8 ounce) (227g) can tomato sauce
- 3 tablespoons packed brown sugar
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
Instructions
- Place pork roast into bottom of slow cooker. Sprinkle with diced onion, jalapeno, and garlic.
- Pour the tomato sauce over the roast and sprinkle green chiles.
- In a small bowl, combine the brown sugar, chili powder, cumin, smoked paprika, chipotle powder, oregano, and salt. Sprinkle over the roast. Cover and cook on LOW for 10-11 hours or until pork is tender.
- Remove pork to a large bowl and shred. Toss with 1 cup of the cooking liquid from the slow cooker and the fresh lime juice. Add more liquid as needed to keep the meat moist.
Notes
- STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
- FREEZER-FRIENDLY: Freeze completely cooled leftovers in a freezer-safe container for up to 1 month.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Nutrition
Sounds good
Thanks Grandma!
I browned the pork butt roast first with oil in an Instant Pot. Then added ingredients plus about a 1/4 cup of water, cooked on high pressure for 35 minutes (except for the lime). If you get the “burnt” notice add a bit more water. I got the notice added some water and it was fine, pot was not burnt but was on the way to burning bottom of Instant Pot. Finished it in the oven in a lidded casserole dish at 305 F for 3 hours. After an 2 hours in oven added cut up potatoes and carrots. About once an hour checked liquid level and doneness. When done squeezed one lime over roast. Perfect! Will use leftovers for tortillas and soup. Lots of leftovers for 2 people and roast was 4-5 pounds.
Thank you so much for sharing!! So glad you liked it!!