Ingredients
Scale
For the Pork
- 1 tablespoon ground 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 1/2–4 pounds pork shoulder or pork butt
- 1 (16-ounce) jar mild salsa
For Serving
- Corn or flour tortillas
- Your favorite taco toppings
Instructions
1. Mix the Seasoning
In a small bowl, combine the cumin, garlic powder, chili powder, onion powder, paprika, oregano, and kosher salt.
2. Season the Pork
Place the pork shoulder in the slow cooker. Rub the spice mixture all over the pork, making sure it’s well coated.
Pour the salsa around the pork.
3. Let the Slow Cooker Do the Work
Cover and cook on low for 8–10 hours, or until the pork is fork-tender and shreds easily.
4. Shred the Pork
Transfer the cooked pork to a large bowl. Use two forks to pull it into bite-size pieces, removing any large pieces of visible fat.
5. Keep It Juicy
Spoon a little of the cooking liquid over the shredded pork and stir to combine. Add just enough to keep the meat moist and juicy.
6. Build Your Tacos
Warm your tortillas and fill them with the pulled pork. Add your favorite toppings and serve.
Notes
- Prep ahead: Mix the spice blend the night before so everything is ready to go in the morning.
- Keep it juicy: Add a little cooking liquid back to the shredded pork before serving.
- For less grease: Refrigerate the cooking juices until the fat solidifies on top. Scoop off the fat, then spoon some of the remaining liquid over the pork.
- Don’t rush the pork: It’s ready when it shreds easily with a fork. If it still feels tough, give it more time.
