Slow Cooker Pulled Pork Tacos

from 2 votes

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!

Two pulled pork tacos on separate plates. The tacos are topped with cubed avocado, crumbled cotija cheese and diced red onion. Small bowls with more toppings are beside the tacos.

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.

Ingredients

Small bowls of limes, chili powder, oregano, cumin, salt and pepper, cocoa powder, cayenne pepper, salsa and minced garlic on a marble countertop. Measuring cups containing beer and orange juice and plate with a pork shoulder on it are also on the countertop.
  • 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.

Taco Topping Ideas

While I certainly wouldn’t mind just eating this super-tender pork on its lonesome, here are some topping ideas:

How to Make Pulled Pork Tacos

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.

  1. 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.
  2. 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.
  3. Cook. Cover the slower cooker and cook the pulled pork on medium for 6 hours or low for 8 hours.
  1. 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.
A pile of pulled pork on a cutting board. A fork sits beside the pork.

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.

Kelly’s Recipe Tips

  • 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.

Storage and Freezer Tips

  • 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.

What to Serve with Pulled Pork Tacos

I think these tacos are great alone or with:

Frequently Asked Questions

Can bone-in port shoulder work for this recipe?

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!

What can I use instead of beer?

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.

Can I make this recipe in an Instant Pot or pressure cooker instead?

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!

Tender pulled pork piled atop corn tortillas and topped with pickled onions, diced avocado and cojita cheese.

More Taco-Inspired Recipes

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Main Course

Slow Cooker Pulled Pork Tacos

This recipe for Slow Cooker Pulled Pork Tacos stars tender pulled pork that’s piled high in corn tortillas and topped off with pickled onions and crumbled Cotija cheese.
Author: Kelly Senyei
5 from 2 votes
Two pulled pork tacos on separate plates. The tacos are topped with cubed avocado, crumbled cotija cheese and diced red onion. Small bowls with more toppings are beside the tacos.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10 – 12 servings

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

Calories: 256kcal, Carbohydrates: 4g, Protein: 42g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 109mg, Sodium: 887mg, Potassium: 781mg, Fiber: 1g, Sugar: 2g, Vitamin A: 198IU, Vitamin C: 9mg, Calcium: 30mg, Iron: 2mg

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.


Feeling social?

Share this recipe!

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

5 from 2 votes

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Jessica says:

    5 stars
    Excellent!! Perfect with pickled red onions.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Jessica!

  2. diana says:

    can bone-in port shoulder work for this recipe?

    1. Kelly Senyei says:

      It should work, Diana! Just make sure to adjust the cooking time so that the pork shoulder is fully cooked. Enjoy!

  3. Kaitlyn says:

    What do I do if I can’t use beer?

    1. Kelly Senyei says:

      Beef or chicken broth would work. Enjoy!

  4. Pam says:

    5 stars
    Loved the flavors of this pulled pork. Definitely a keeper – thank you!

    1. Kelly Senyei says:

      Thrilled you enjoyed the recipe, Pam!

  5. Boi says:

    Can I use a pressure cooker, and how much time will I have to cook it for?

    1. Kelly Senyei says:

      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!

  6. Brandie says:

    I was going to use beef?
    We aren’t big pork eaters. Will it work alright ?

    1. Kelly Senyei says:

      Hi Brandie – It should work but you may have to adjust the cooking time.

  7. MAYA @ MAYA- KITCHENETTE says:

    Your Tacos dish looks spectacular! Can’t wait to give it a try. :)

  8. Gio says:

    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.

    1. Kelly Senyei says:

      Feel free to replace the beer with beef or chicken broth. Enjoy!

  9. Chelsea says:

    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!

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed it, Chelsea!

  10. Tenby says:

    Made this tonight and it was easily the best pulled pork I have had. Absolutely delicious recipe! Thank you for sharing!

    1. Kelly Senyei says:

      Awesome! So glad to hear you enjoyed it, Tenby!

  11. Dave says:

    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!

    1. Kelly Senyei says:

      Great idea, Dave!

  12. Kristy Johnson says:

    I got a pork tenderloin on sale, would that work?
    looks yummy!

    1. Kelly Senyei says:

      It should work, Kristy! Just make sure to adjust the cooking time so that the tenderloin is fully cooked. Enjoy!

  13. Chelsea says:

    I am trying it with chicken instead of pork…hope it turns out okay :/

  14. Mo says:

    Can you use the left over liquid at all?

  15. Taryn says:

    Thanks so much for this! I’ve been looking for a good pulled pork recipe and this is the one that finally hit the spot! My husband had to tell me how good it was after each bite :D

  16. Arlie says:

    My husband and I made this recipe today for tonight’s dinner. He just proclaimed this was so good he could eat it everyday. Thanks!

    1. Kelly Senyei says:

      Love it! Thanks for the note, Arlie!

  17. Jessica says:

    I know this is crazy to want to complicate things, but is it possible to make this WITHOUT a crock pot? I don’t own one!

  18. Tammy says:

    I have all my ingredients ready to get the pork shoulder in the slow cooker tomorrow morning. Can’t wait to eat these! I will repost to let you know how great they were!

  19. Rachel says:

    my boyfriend made this last night- absolutely hands down the best pulled pork he’s ever made. he brews his own beer and used it in the recipe– DELICIOUS!

  20. Brooke Green Bragger says:

    Just got everything loaded up in the crock pot this morning..only I was out of cocoa powder, so I subbed dark chocolate chips which I had on hand. We’ll see how it turns out! Looks so delish!

  21. Joy @ Baking-Joy says:

    If I needed an excuse to get a slow cooker, this recipe would be it!
    P.S Have recently bought your book, thank you for the great advice! :-)

  22. Aggie says:

    Oh this looks so good. The slow cooker is starting to become my BFF…I love the beer & chocolate you added! My kind of cooking :)

  23. Kristi @ Cherry Jasmine says:

    Looks delicious! I love slow cooker recipes – great for weekday cooking!

  24. Emily @ She Makes and Bakes says:

    A. I want to be in that hot tub. B. This would go over swimmingly at my house. Get it? har har.

  25. Joanne says:

    I remember exactly which day you were referring to…and yeah it was pretty gross here! UGH. hoping we don’t get many of those this winter! I love how you went all-out on the comfort food front though. This sounds awesome!

  26. Cook In / Dine Out says:

    This looks delicious. I love pork tacos. I’d probably set them under a broiler for a few minutes after coming out of the crock pot to crisp them up a bit to be more like carnitas.

  27. Sarah K. @ The Pajama Chef says:

    oh, this sounds so wonderful! beautiful photos too :)

  28. shelly (cookies and cups) says:

    I love a crock pot taco! And you added beer and chocolate…yes!

  29. Cassie | Bake Your Day says:

    I think chocolate is a great ingredient, especially for the slow cooker. It’s perfect for these spices. Love these, Kelly!

  30. fabiola@notjustbaked says:

    YES YES YES. Please and thank you. That is all I have. I now need to go get a pork shoulder.

  31. Bev @ Bev Cooks says:

    Mooooooooommy.

  32. katie says:

    Oh my… this looks right up my alley. I’m trying to find more crockpot meals. I think both my husband and I would love this!

  33. Alison @ Ingredients, Inc. says:

    these look amazing!

  34. Nicola says:

    Its a real shame your rss feed does not pull though your beautiful photos, i often miss your posts because everyone else i subscribe to has their photos in the rss. Anyway you could fix that if not intentional??
    This looks really yummy!!!

    1. Kelly Senyei says:

      Thank you, Nicola! I’m working on getting the photos added to the feed :)