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.
The Key To Incredible Pulled Pork
Browning the meat before slow cooking adds a rich depth of flavour. If your slow cooker doesn’t have a browning function, sear the pork in a skillet first—it’s worth the extra few minutes.
Why You’ll Love This Recipe
- Quick 5-minute prep
- Made with simple, pantry-friendly ingredients
- Big batch-friendly – perfect for gatherings
- Reheats for easy meals later
How to Make Pulled Pork Tacos
Choose the right cut: Pork shoulder is the best choice for juicy, tender meat.
Season generously: Rub the pork with a spice mix of oregano, cumin, sweet paprika, salt, and pepper.
Build the flavour base: Layer red onion, garlic and jalapeño in the slow cooker, then pour over chicken stock and orange juice —yes, orange juice! Its acidity and sweetness create a delicious braising liquid.
Slow Cook: Let the pork simmer until it’s pull apart tender and easy to shred.
Shred and Serve: Once cooked, shred the pork straight from the slow cooker, mixing it with the juices.
Serving Ideas
These tacos are the ultimate way to enjoy pulled pork, but don’t stop there. This versatile meat works in countless dishes:
- Fold it into burritos or enchiladas.
- Layer it in quesadillas
- Top nachos for the ultimate snack.
- Add it to rice bowls with guacamole.
And yes, it’s so good, you might just eat it by the forkful straight from the slow cooker.
Storing and Freezing Leftovers
Pulled pork is perfect for meal prep and keeps well.
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.
Slow Cooker Mexican Pulled Pork Tacos
10
servings20
minutesIngredients
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!
