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Pulled pork tacos are a deliciously satisfying meal that combines tender, flavorful meat with fresh toppings for an exciting weeknight dinner. This recipe gives you a simple way to prepare pulled pork in a slow cooker, ensuring that you have juicy meat ready to serve in just a few hours. With fresh cilantro, a squeeze of lime, and creamy sour cream, these tacos are sure to please everyone at the table.
Why You’ll Love This Recipe
These easy pulled pork tacos bring together rich flavors and fresh ingredients, making them a hit for any gathering or family dinner.
- Effortless preparation: Just set it and forget it with the slow cooker.
- Flavorful fillings: The pulled pork is seasoned to perfection.
- Customizable toppings: Add your favorites for a personalized touch.
- Family-friendly: A fun, build-your-own taco night for everyone.
Ingredients
- 2 pounds pork shoulder (also known as pork butt)
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 8 small corn tortillas
- 1 cup sour cream
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced (optional)
How to Make Pulled Pork Tacos
- In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture evenly over the pork shoulder, ensuring it is well coated.
- Place the seasoned pork shoulder in a slow cooker and pour the chicken broth around it.
- Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and shreds easily with a fork.
- Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker, mixing it with the juices for extra flavor.
- While the pork is resting, warm the corn tortillas in a dry skillet over medium heat until pliable.
- Assemble the tacos by placing a generous amount of pulled pork on each tortilla.
- Top with sour cream, fresh cilantro, and green onions if desired. Serve with lime wedges on the side.
Tips for the Best Results
- For added flavor, marinate the pork in the spice rub overnight before cooking.
- Keep the pulled pork in the slow cooker on the warm setting if you’re serving a crowd.
- Use high-quality corn tortillas for the best texture and flavor.
- If you have leftovers, they can be used in other dishes like burritos or nachos.
Easy Variations
- Swap the pork for chicken thighs or beef brisket for different flavor profiles.
- Add diced jalapeños or pickled onions for a spicy kick.
- Use different toppings such as avocado slices, diced tomatoes, or shredded lettuce to suit your taste.
What to Serve With It
- Mexican rice or cilantro-lime rice for a complete meal.
- A fresh corn salad or black bean salad for a refreshing side.
- Chips and salsa for a tasty appetizer before the tacos.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pulled pork in a skillet over medium heat or in the microwave until heated through.
Recipe Card
Easy Pulled Pork Tacos
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker)
Total Time: 8 hours 15 minutes
Yield: 8 servings
Ingredients:
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker)
Total Time: 8 hours 15 minutes
Yield: 8 servings
Ingredients:
- 2 pounds pork shoulder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 8 small corn tortillas
- 1 cup sour cream
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced (optional)
Instructions:
- In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture evenly over the pork shoulder, ensuring it is well coated.
- Place the seasoned pork shoulder in a slow cooker and pour the chicken broth around it.
- Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and shreds easily with a fork.
- Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker, mixing it with the juices for extra flavor.
- While the pork is resting, warm the corn tortillas in a dry skillet over medium heat until pliable.
- Assemble the tacos by placing a generous amount of pulled pork on each tortilla.
- Top with sour cream, fresh cilantro, and green onions if desired. Serve with lime wedges on the side.
Notes: For added flavor, marinate the pork in the spice rub overnight before cooking.
