Crockpot Pork Tacos Everyone Will Love
This recipe transforms an affordable pork shoulder into a deeply savory and incredibly tender taco filling using a slow cooker. A bold, smoky spice rub and a simple braising liquid create layers of flavor, resulting in a versatile meal that is perfect for busy weeknights or festive taco bars.
Equipment
- Slow cooker (Crockpot)
- Large skillet (optional, for searing)
- Cutting board
- Chef's knife
- Small bowl
- Whisk
- Two forks (for shredding)
- Paper towels
- Measuring spoons
- Tongs
Ingredients
- 3-4 lbs pork shoulder pork butt
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp vegetable oil for searing, optional
- ¼ cup fresh lime juice divided
- ¼ cup fresh cilantro, chopped
- 16 small corn or flour tortillas
- Optional toppings: diced white onion, fresh cilantro, crumbled cotija cheese, salsa verde, chipotle crema, pickled red onions, avocado
Instructions
- Pat the pork shoulder dry with paper towels. In a small bowl, combine smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture all over the pork shoulder, coating evenly.
- (Optional but recommended) Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder for 2-3 minutes per side until a deep brown crust forms.
- Place the seasoned pork shoulder into the slow cooker. In a small bowl, whisk together the chicken broth and tomato paste until smooth. Pour the mixture around the pork (not over the top) and add half of the lime juice.
- Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fork-tender and shreds easily (internal temperature should reach at least 200°F).
- Carefully transfer the pork to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss with the cooking juices.
- Stir in the remaining lime juice and chopped cilantro. Keep warm while preparing the tortillas.
- Warm the tortillas by wrapping a stack in foil and heating in a 350°F oven for 10 minutes, or by charring them directly over a gas flame for a few seconds per side.
- Serve the shredded pork on warm tortillas with your desired toppings.
Notes
Storage: Shredded pork keeps in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave. For meal prep, use leftovers in quesadillas, nachos, burrito bowls, or salads. Variations: For a spicy chipotle version, add 2-3 minced chipotle peppers in adobo sauce with the broth. For pineapple pork tacos, add 1 cup of pineapple chunks during the last hour of cooking. To substitute pork shoulder, use pork loin but check for doneness earlier to prevent drying out.