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Tender Slow Cooker Pulled Pork Tacos Recipe Easy Perfect for Weeknight Dinner

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This tender slow cooker pulled pork taco recipe is easy to prepare, perfect for busy weeknights, and delivers juicy, flavorful pork with minimal effort. Slow cooking breaks down the pork shoulder into a melt-in-your-mouth delight, ideal for casual gatherings or family dinners.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), well-marbled
  • 1 medium onion, sliced
  • 3–4 garlic cloves, minced
  • 1/4 cup apple cider vinegar (60 ml)
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth (120 ml)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (optional, for searing)
  • Small corn or flour tortillas for serving
  • Optional toppings: fresh cilantro leaves, thinly sliced red onion, fresh lime wedges, cabbage slaw or shredded lettuce, crumbled queso fresco or shredded cheese, avocado slices or guacamole, pickled j…

Instructions

  1. Trim excess fat from the pork shoulder, leaving some fat for flavor and moisture. Pat dry with paper towels.
  2. In a small bowl, mix 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 tablespoon brown sugar, salt (about 1 teaspoon), and black pepper (about 1/2 teaspoon). Rub the spice mix all over the pork shoulder.
  3. Optional: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork on each side until browned, about 3-4 minutes per side.
  4. Place sliced onion and minced garlic in the bottom of the slow cooker.
  5. Add the seared pork shoulder on top of the onions and garlic.
  6. In a small bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons tomato paste, and 1/2 cup chicken broth. Pour over the pork.
  7. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours until pork is fork-tender.
  8. Remove pork from slow cooker and shred using two forks, discarding large pieces of fat.
  9. Return shredded pork to the slow cooker and stir into the cooking juices.
  10. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven until warm.
  11. Assemble tacos by spooning pulled pork onto warm tortillas and adding desired toppings such as cilantro, sliced onion, cabbage slaw, avocado, and lime wedges.

Notes

Searing the pork before slow cooking adds extra flavor but can be skipped if short on time. Save some cooking juices to drizzle over tacos for extra moisture. If sauce is too thin, reduce it in a skillet before adding shredded pork back. Adjust salt after cooking to avoid over-salting. Warm tortillas just before serving to prevent sogginess. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork tacos, slow cooker pulled pork, easy taco recipe, weeknight dinner, slow cooker recipes, pork shoulder, Mexican tacos, tender pulled pork

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