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Crock Pot Pulled Pork Tacos

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Tender, juicy, and packed with bold flavor, these Crock Pot Pulled Pork Tacos are the ultimate easy slow cooker dinner. Perfect for taco night, parties, or weekly meal prep, this recipe delivers big flavor with minimal effort.

If you love a dinner that practically cooks itself, this recipe is for you. A well-seasoned pork shoulder slowly simmers all day until it’s fall-apart tender and ready to shred. The result is smoky, savory pulled pork that’s perfect tucked into warm tortillas and topped with your favorite taco fixings.

Whether you’re feeding a crowd or stocking your fridge with delicious leftovers, this slow cooker recipe makes taco night simple and stress-free.

Ingredients

Scale

  • 1 tablespoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon chili powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 1 tablespoon kosher salt

  • 3.5–4 pound pork shoulder (or pork butt)

  • 1 (16-ounce) jar mild salsa

  • 1 package corn or flour tortillas

Optional Toppings:
Shredded cabbage or slaw, diced onion, cilantro, avocado, lime wedges, sour cream, shredded cheese.

Instructions

Step 1: Mix the Seasonings

In a small bowl, combine cumin, garlic powder, chili powder, onion powder, paprika, oregano, and salt.

Step 2: Season the Pork

Place the pork shoulder in the slow cooker. Rub the seasoning mixture evenly over the entire surface of the pork. Pour the salsa around the pork (not directly on top).

Step 3: Slow Cook

Cover and cook on low for 8–10 hours, or until the pork is extremely tender and shreds easily with a fork.

Step 4: Shred

Transfer the pork to a large bowl. Using two forks, shred into bite-sized pieces, removing any large pieces of visible fat if desired.

Step 5: Add Juices

Spoon a scoop or two of the cooking liquid from the slow cooker over the shredded pork and stir to combine.

Optional: If you’d like to remove excess fat from the juices, pour them into a cup and refrigerate until the fat solidifies on top. Skim off the fat and use the remaining flavorful juices.

Step 6: Serve

Serve the pulled pork in warm tortillas with your favorite toppings.

Notes

Trim, But Don’t Overdo It

Trim excess fat before cooking, but leave some for flavor and tenderness.

For Crispy Edges

After shredding, spread the pork on a baking sheet and broil for 3–5 minutes, or crisp in a hot skillet for added texture.

Make the Most of Leftovers

This pulled pork is incredibly versatile. Use it for nachos, burrito bowls, quesadillas, enchiladas, or even breakfast tacos.

Make Ahead

The flavor deepens overnight, making leftovers even better the next day.

Storage

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of cooking liquid to keep it moist.

Freezing

Freeze cooled pulled pork (without tortillas) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://onepotato.com/crock-pot-pulled-pork-tacos-2/

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