Best 8 Crock Pot Pulled Pork Tacos Recipes

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Indulge in the tantalizing flavors of Mexican cuisine with our delectable crock-pot pulled pork tacos. These tacos are a symphony of taste, featuring tender and succulent pulled pork slow-cooked to perfection in a savory blend of spices and tangy sauce. The pork is then nestled in warm tortillas and topped with a vibrant array of fresh and flavorful ingredients, including crisp cabbage, juicy tomatoes, creamy avocado, and a zesty blend of cilantro and onions. Drizzled with a spicy and tangy salsa, these tacos are an explosion of flavors that will tantalize your taste buds and leave you craving more. With our easy-to-follow recipe, you can recreate this mouthwatering dish in the comfort of your own kitchen. Also, explore our collection of delectable recipes for a variety of taco fillings, including chicken, fish, and vegetarian options, each offering a unique and unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER MEXICAN PULLED PORK TACOS



Slow Cooker Mexican Pulled Pork Tacos image

Try these pulled pork tacos made with slow cooker Mexican pulled pork! The pork is rubbed with spices, slow-cooked, shredded and served with tortillas in tacos or burritos.

Provided by Elise Bauer

Categories     Dinner     Slow Cooker

Time 8h20m

Yield 12

Number Of Ingredients 21

For the spice rub:
4 tablespoons chili powder
1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
Scant pinch of ground cloves
For the pork:
3 1/2 pound boneless pork shoulder roast
2 tablespoons extra virgin olive oil
For the tacos:
Sliced avocado
Sliced radishes
Thinly sliced cabbage
Warm tortillas, corn or flour
Fresh squeezed lime juice
Salsa

Steps:

  • Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
  • Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

Nutrition Facts : Calories 421 kcal, Carbohydrate 3 g, Cholesterol 119 mg, Fiber 1 g, Protein 31 g, SaturatedFat 11 g, Sodium 483 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 8, UnsaturatedFat 0 g

CROCK POT PULLED PORK TACOS



Crock Pot Pulled Pork Tacos image

To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.

Provided by Catherine McCord

Categories     Pork     Kid-Friendly     Dinner     Lunch     Weelicious     Graduation     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6-8

Number Of Ingredients 10

1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon salt
1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
1 16 oz jar mild salsa
1 package corn or flour tortillas

Steps:

  • Place the first 7 ingredients in a bowl and mix.
  • Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
  • Pour the jar of salsa around the pork shoulder.
  • Cook on low heat for 8-12 hours.
  • Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
  • Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
  • Place the pork into the tortillas.
  • Serve with desired accompaniments.

SLOW-COOKER PORK TACOS



Slow-Cooker Pork Tacos image

For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h36m

Yield about 8 servings

Number Of Ingredients 17

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Steps:

  • Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
  • Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
  • Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
  • Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

SLOW-COOKED PORK TACOS



Slow-Cooked Pork Tacos image

This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 13

2 pounds boneless pork sirloin chops, cut into 2-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

Steps:

  • In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CROCK POT PULLED PORK TACOS



Crock Pot Pulled Pork Tacos image

Make and share this Crock Pot Pulled Pork Tacos recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 12h15m

Yield 12 serving(s)

Number Of Ingredients 13

3 lbs boneless pork butt
1 (6 ounce) can tomato paste
1/2 cup barbecue sauce
1/3 cup white vinegar
2 tablespoons dark brown sugar, packed
1 tablespoon lime zest, grated
1 tablespoon chili powder
2 garlic cloves, chopped
1 teaspoon salt
2 cups Coleslaw
1 scallion, sliced
12 taco shells
1 large tomatoes, chopped

Steps:

  • Place pork in 3 quart slow cooker.
  • Combine next 8 ingredients; spoon over pork.
  • Cover; on low, cook until very tender, 12 hours.
  • Transfer to plate; using 2 forks, shred.
  • Return pork to sauce in cooker.
  • Toss coleslaw with scallion.
  • Serve pork in taco shells with coleslaw and tomato.

Nutrition Facts : Calories 369.9, Fat 21.2, SaturatedFat 7.1, Cholesterol 76.4, Sodium 531, Carbohydrate 20.4, Fiber 2, Sugar 7.3, Protein 23.3

CROCK POT PORK TACOS



Crock Pot Pork Tacos image

A wonderful filling for tacos, burritos or on chips!! An easy way to wow people with no effort. Great for mexican food buffet.

Provided by marna

Categories     One Dish Meal

Time 6h4m

Yield 12 serving(s)

Number Of Ingredients 4

1 (4 lb) pork roast or 1 (4 lb) pork tri tip
1 (1 1/4 ounce) envelope taco seasoning mix, spicy or regular, to taste
1 (15 ounce) can refried beans, any type
2 cups shredded cheese

Steps:

  • Place pork in crock pot, sprinkle 1/2 the taco envelope on meat.
  • Smear refried beans on pork, then sprinkle on the rest of the taco mix.
  • Cook on low for 6-8 hours.
  • When done, shred or break up roast, stir in cheese and enjoy.

SLOW COOKER TEXAS PULLED PORK



Slow Cooker Texas Pulled Pork image

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Provided by cmccreight

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h15m

Yield 8

Number Of Ingredients 14

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Steps:

  • Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  • Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  • Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g

CROCK POT PULLED PORK TACOS AND THEN SOME



Crock Pot Pulled Pork Tacos and then Some image

With the leftovers from the pulled pork recipe below, we have a) made sandwiches, b) combined some with BBQ sauce and c) ate it straight from the bowl in the fridge... all sheer bliss. Today when I spied the last of our supply, I was inspired to make tacos with all my favorite toppings and here they are. You will have leftover pulled pork and be darned thankful for it! Time estimate does not include overnight marinating.

Provided by Sandi From CA

Categories     Pork

Time 13h20m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 19

2 1/2-4 lbs boneless pork shoulder
1 tablespoon brown sugar
2 tablespoons cajun seasoning
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon fresh ground black pepper
1 tablespoon chili powder
1/2 tablespoon mesquite powder
1/2 cup frozen apple juice concentrate
1/2 cup cider vinegar
8 (6 inch) corn tortillas
1/2 cup sour cream
2 avocados, cut into 1/4 slices
1/2 cup fresh cilantro leaves, may be chopped
mild green taco sauce, to taste
1/2 cup onion, chopped (optional)
1/2 cup cheddar cheese, shredded (optional)
1 cup vegetable oil, enough to cover tortillas in a small fry pan

Steps:

  • Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
  • PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
  • REMOVE THE ROAST and let rest for 30 minutes.
  • PULL roast apart with two forks.
  • Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag.
  • SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro.
  • DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese.
  • FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!

Nutrition Facts : Calories 1619.1, Fat 134.6, SaturatedFat 32.7, Cholesterol 216.4, Sodium 2037.7, Carbohydrate 52.6, Fiber 11.7, Sugar 19.6, Protein 53.9

Tips:

  • For the best flavor, use a pork shoulder or butt roast with a good amount of marbling.
  • Sear the pork in a hot skillet before slow cooking to develop a nice crust and lock in the juices.
  • Add plenty of flavorful ingredients to the slow cooker, such as garlic, onion, cumin, chili powder, and oregano.
  • Cook the pork on low heat for at least 8 hours, or until it is fall-apart tender.
  • Shred the pork with two forks and season it with additional spices, if desired.
  • Serve the pulled pork tacos with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

Conclusion:

Crock-Pot pulled pork tacos are an easy and delicious meal that can be enjoyed by the whole family. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that is perfect for a weeknight dinner or a casual gathering.

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