Upgrade Taco Tuesday with these mouthwatering Slow Cooker Pulled Pork Tacos! Tender pork shoulder infused with zesty spices, lime juice and a hint of cocoa, all slow-cooked to perfection. Serve in warm corn tortillas with your favorite toppings for a flavor-packed fiesta everyone will love!
Table of Contents
My Secret to the Best-Ever Pulled Pork?
Chocolate! It’s my go-to ingredient for kicking up the flavor of savory spice rubs, and it provided just the flavor punch needed for these Simple Slow Cooker Pulled Pork Tacos.
Pork shoulder is slathered in fresh garlic and spices before going for a long, slow simmer in a hot tub of beer and orange juice. The result is tender, juicy pulled pork that’s piled high in corn tortillas and topped off with pickled onions and crumbled Cotija cheese.
Whenever I have guests over, I love setting out bowls filled with an assortment of toppings and letting everyone build their own tacos. See below for all of my favorite taco topping ideas!
What Cut of Pork Is Best?
For this recipe, it’s best to use a boneless pork shoulder, also known as pork butt. This cut of meat is well-marbled, making it perfect for slow cooking as it becomes tender and juicy when cooked low and slow. Look for a pork shoulder with some visible fat cap (a layer of fat that covers one side of a cut of meat), as this will add flavor and moisture to the dish as it cooks.
Aim for a cut that’s around 4-5 pounds. If bone-in pork shoulder is your only option, it will still work well, but just keep in mind that it may take slightly longer to cook and may require extra time for shredding the meat off the bone.
- Pork shoulder: This cut of meat benefits from low, long cooking for it to become fall-apart tender.
- Garlic: Trust me, 5 cloves of garlic isn’t too much! Instead of fresh garlic, you could use frozen cubes of minced garlic (one cube = one clove).
- Salt: Be sure to season the pork generously, but adjust the amount based on your personal preference for saltiness.
- Cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder: This DIY spice blend is a flavor powerhouse. It takes just a minute to whisk together and is far more delicious than many spice mixes you’ll find in a jar. As I said above, cocoa powder might seem different, but it adds a complex, savory note.
- Limes: This recipe calls for 4 tablespoons of juice, which should be about 2 limes.
- Orange juice: The sweetness in the orange juice will not only complement the savory ingredients, but the acidity will also tenderize the meat.
- Beer: The natural acidity in beer helps break down the muscle fibers in the pork, which tenderizes the meat for a melt-in-your-mouth texture. For a non-alcoholic option, you can use chicken or vegetable broth instead of beer.
- Salsa: An instant boost of tomatoey flavor without any extra chopping. You can make your own salsa or buy it from the store. adds a burst of flavor and moisture to the pulled pork.
- Tortillas: Whether you prefer the rustic, slightly nutty flavor of corn tortillas or the soft, pillowy texture of flour tortillas, the choice is yours!
See the recipe card for full information on ingredients and quantities.
While I certainly wouldn’t mind just eating this super-tender pork on its lonesome, here are some topping ideas:
- Pickled onions
- Guacamole
- Pineapple Salsa
- Crumbled or grated cheese, like cotija or feta
- Chopped fresh cilantro
- Sour cream
- Diced avocado
- Sliced scallions
- Diced red onion
In this section, I’ll guide you through each step, ensuring your pork turns out juicy, flavorful and absolutely irresistible. While I’m all about adding the shredded pork to tortillas for tacos, it would also be delicious atop chips for nachos, piled onto slider buns or served with creamy coconut rice and black beans for a complete meal-in-a-bowl.
- Get that pork shoulder garlicky. Rub the minced garlic all over the pork shoulder. Use your hands! They’re some of the best cooking tools you have.
- Season the meat. Whisk the salt and spices together (through the cocoa powder) in a small bowl. Sprinkle the spice mixture evenly over the pork, then transfer the meat to a slow cooker. Pour the lime juice, orange juice, beer and salsa over the meat.
- Cook. Cover the slower cooker and cook the pulled pork on medium for 6 hours or low for 8 hours.
- Shred. Once the pork is tender, remove it from the liquid. Shred it (2 forks will do this easily) and serve on corn tortillas with any and all of the toppings you like.
Kelly’s Note: You don’t have to sear the meat before adding it to the slow cooker. Because of the long cook time and the fact you’ll be shredding the meat later anyway, searing it beforehand just doesn’t add that extra flavor punch you might expect.
- Selecting A Beer: You can opt for a Spanish-style beer, such as Negra Modelo or Corona, or just use whatever beer you have on hand.
- A Citrus Tip: For juicier limes, roll the limes gently using the palm/heel of your hand on a hard surface. You’ll feel the citrus soften slightly and it’ll be easier to thoroughly juice.
- Shred with a Stand Mixer: While a couple of forks work for shredding pork, you can also place the cooked meat in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the pork is shredded.
- Make It Juicier: If the pulled pork is looking too dry, add some of the strained cooking juices back in. Start with a little, then incorporate more to your liking.
- Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Freeze: Pulled pork freezes really well and can be stored in the freezer for up to 2-3 months. Be sure to place the pulled pork in an airtight container or freezer bag, removing as much air as possible to prevent freezer burn. Thaw overnight in the refrigerator before reheating it gently on the stovetop, in the microwave or in the oven until warmed through.
I think these tacos are great alone or with:
- Elote Corn Salad
- Queso and tortilla chips
- Cheesy Roasted Garlic Corn on the Cob
- Skinny Margarita Popsicles
- And for dessert, Easy Churro Bites!
Frequently Asked Questions
Yes, absolutely! A bone-in pork shoulder can work wonderfully for this recipe. In fact, using a bone-in cut can add even more flavor to your pulled pork as the bone imparts additional richness during the cooking process. Just be mindful that bone-in cuts may take slightly longer to cook compared to boneless ones, so adjust your cooking time accordingly, and ensure the pork reaches the desired level of tenderness before shredding it. Otherwise, the process remains the same—season the pork, slow cook it until tender and then shred it for delicious pulled pork tacos!
Instead of beer, you could use water or any type of stock. The stock will still provide moisture and flavor to the dish without the beer’s distinct taste. Alternatively, you can use apple cider or apple juice for a slightly sweeter flavor profile.
I’m going to assume you’re asking about pressure cooking in an Instant Pot. In this case, you can make this recipe in an Instant Pot or pressure cooker. For every pound of meat, you’ll want to pressure cook it for 20 minutes. So, a 4-pound pork roast would take 1 hour and 20 minutes. For an instant pot recipe, try my Instant Pot Barbecue Pulled Pork!
- Spicy Shrimp Tacos
- Cheesy Turkey Taco Pasta
- Rotisserie Chicken Taco Dip
- Easy Taco Salad Cups
- Healthy Taco Zucchini Boats
- Cheesy Chicken Taco Pizza
- Turkey Taco Soup
Ingredients
- 1 (4- to 5-pound) pork shoulder
- 5 cloves garlic, minced
- 1 Tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoons cocoa powder
- 4 Tablespoons fresh lime juice
- 1/2 cup orange juice
- 12 ounces beer (See Kelly’s Notes)
- 1/2 cup store-bought or homemade salsa
- Corn Tortillas
- Taco toppings: diced avocado, sour cream, cheese or pickled red onions
Instructions
- Rub the pork shoulder on all sides with the minced garlic, massaging it into the meat.
- Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer.
- Cover the slow cooker and cook on “low” for 8 hours, or on “medium” for 6 hours.
- Remove the pork from the slow cooker (leaving behind any liquid), shred and serve in corn tortillas with assorted toppings.
Kelly’s Notes
- You can opt for a Spanish-style beer, such as Negra Modelo or Corona, or just use whatever beer you have on hand.
- While a couple of forks work for shredding pork, you can also place the cooked meat in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the pork is shredded.
- If the pulled pork is looking too dry, add some of the strained cooking juices back in. Start with a little, then incorporate more to your liking.
- Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Freeze: Pulled pork freezes really well and can be stored in the freezer for up to 2-3 months. Be sure to place the pulled pork in an airtight container or freezer bag, removing as much air as possible to prevent freezer burn. Thaw the pulled pork overnight in the refrigerator before reheating it gently on the stovetop, in the microwave or in the oven until warmed through.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe inspired by Pinch of Yum.
Excellent!! Perfect with pickled red onions.
I’m thrilled you enjoyed the recipe, Jessica!
can bone-in port shoulder work for this recipe?
It should work, Diana! Just make sure to adjust the cooking time so that the pork shoulder is fully cooked. Enjoy!
What do I do if I can’t use beer?
Beef or chicken broth would work. Enjoy!
Loved the flavors of this pulled pork. Definitely a keeper – thank you!
Thrilled you enjoyed the recipe, Pam!
Can I use a pressure cooker, and how much time will I have to cook it for?
Hi Boi – I’ve only ever made this recipe using a slow cooker, so I can’t say with certainty how it would turn out or what temp/time would be best. Let me know if you give it a shot!
I was going to use beef?
We aren’t big pork eaters. Will it work alright ?
Hi Brandie – It should work but you may have to adjust the cooking time.
Your Tacos dish looks spectacular! Can’t wait to give it a try. :)
Hi,
This recipe looks amazing. Question…
Is there anything else I can use instead of beer. I don’t drink or cook with it and was wondering if the recipe would be greatly effected if I didn’t use it or replaced it.
Thanks.
Feel free to replace the beer with beef or chicken broth. Enjoy!
This recipe works great with chicken too! I omit the cayenne pepper for my kids. We have one that be a bit of a diva when it comes to new foods. Once she tried one bite, she devoured it. This recipe it a hit!!! TY!
Awesome! So glad you enjoyed it, Chelsea!
Made this tonight and it was easily the best pulled pork I have had. Absolutely delicious recipe! Thank you for sharing!
Awesome! So glad to hear you enjoyed it, Tenby!
Just a suggestion on the pork after you pull it from the cooker. Wrap it with foil and then wrap that with some towels. Let it sit for about an hr and your pork will be very juicy and very tender. It will just about fall apart without any work.
I use this technique with pulled pork from my smoker. Never fails me!
Great idea, Dave!
I got a pork tenderloin on sale, would that work?
looks yummy!
It should work, Kristy! Just make sure to adjust the cooking time so that the tenderloin is fully cooked. Enjoy!
I am trying it with chicken instead of pork…hope it turns out okay :/
Can you use the left over liquid at all?