Slow Cooker Pulled Pork Tacos are possibly the easiest, most delicious and most hands-off recipe you’ll make this week (or month or year). If you have 10 minutes, you can start the pork in the morning and it’ll be done by the time dinner rolls around.
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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!
Why You’ll Love This Recipe
- Hands-off.
- Cooking pork shoulder in a slow cooker allows the appliance to do all the hard work.
- Make-ahead.
- Freezer-friendly.
- Freeds a crowd.
- Pork shoulder: This cut of meat benefits from low, long cooking for it to become fall-apart tender. If you can’t find pork shoulder, use pork butt.
- 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 (homemade or store-bought)
- Salsa (homemade or store-bought)
- Crumbled or grated cheese, like cotija or feta
- Chopped fresh cilantro
- Sour cream
- Diced avocado
- Sliced scallions
- Diced red onion
- Get that pork shoulder garlicky. Rub the minced garlic all over the pork shoulder. Yup, 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 and 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.
Pro Tip: Nope, 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 wouldn’t make much of a difference.
- 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.
Pulled pork can be kept in the fridge, stored in an airtight container, for 4 to 5 days.
In an airtight container or zipper-lock freezer bag, the pulled pork can be frozen for about 4 months. Let it thaw in the fridge overnight before using and reheating.
I think these tacos are great alone or with:
- Elote Corn Salad
- Queso and tortilla chips
- Skinny Margarita Popsicles
- And for dessert, Easy Churro Bites!
Frequently Asked Questions
You can use bone-in pork shoulder for this recipe (though I prefer boneless). The bone-in one will just be tougher to shred once it’s cooked.
Instead of beer, you could use water or stock. For something more flavorful, try rootbeer or pineapple juice.
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 an hour and 20 minutes.
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.
- 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.
- 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.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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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?