Slow Cooker Pulled Pork Tacos are a simple, family-friendly dinner that delivers big, comforting flavor with minimal effort. A well-seasoned pork shoulder slow cooks with green chiles and salsa verde until tender and juicy, then is shredded and used as the base for tacos, rice bowls, quesadillas, or sliders. This method yields versatile, flavorful pork that freezes and reheats beautifully for meal prep.
There’s something irresistible about a pork shoulder cooked low and slow until it falls apart. This recipe starts with a warm, savory dry rub applied to a boneless pork shoulder, then the meat slow cooks with green chiles, salsa verde, and a bit of broth. The result is shredded pork that’s bright, slightly tangy, and rich with spice — perfect for filling corn or flour tortillas and layering with fresh toppings.
Beyond tacos, this pulled pork adapts well to many dishes: pile it into burritos, tuck it into enchiladas, spoon it over nachos, or use it as a topping for burgers. Leftovers are convenient for lunches and quick dinners throughout the week.
Why We Love These Pork Tacos
These tacos are a go-to for busy evenings. Highlights of the recipe:
- Minimal hands-on time: About 20 minutes of prep; the slow cooker does the rest.
- Highly adaptable: Adjust the heat or swap spices to suit your taste.
- Great for meal prep: One 5-pound shoulder feeds many and makes excellent leftovers.
Ingredients You’ll Need
Below is an overview of the core ingredients used in this recipe. Exact amounts and a printable ingredient list are included in the recipe card further down.
- Pork: A 5-pound boneless pork shoulder (also called pork butt) is ideal; it yields tender, shreddable meat and serves a crowd.
- Spice rub: A simple blend of chili powder, ground cumin, dried oregano, ground coriander, garlic powder, onion powder, black pepper, and salt.
- Green chiles: Canned diced green chiles are convenient; fire-roasted varieties add extra smoky flavor.
- Salsa verde: Use store-bought or homemade tomatillo salsa for brightness and acidity.
- Broth: A splash of chicken broth keeps the meat moist during the long cook.
How to Make Pulled Pork Tacos
Step 1: Coat the Pork in Spice Rub
Place the pork shoulder on a large plate or cutting board. Combine the chili powder, ground cumin, dried oregano, ground coriander, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the mixture evenly over the entire pork shoulder and transfer it to the slow cooker.
Step 2: Layer the Slow Cooker
Pour the diced green chiles, salsa verde, and chicken broth around the pork in the slow cooker. Avoid scrubbing off the spice rub; just gently move the liquids into place so the meat stays seasoned.
Step 3: Cook the Pork
Cook on low for 8–10 hours or on high for 4–6 hours, until the pork is very tender and can be pulled apart with a fork.
Step 4: Shred the Pork
Transfer the roast to a cutting board. Use two forks to shred the meat into bite-sized pieces, trimming any large pieces of excess fat if you prefer. Return the shredded pork to the slow cooker and stir it into the juices so it absorbs extra flavor.
Step 6: Assemble the Tacos
Warm tortillas by your preferred method. Place a warm tortilla on a plate, add a generous spoonful of shredded green chile pork, and top with chopped cilantro, crumbled cotija or queso fresco, a drizzle of sour cream or Mexican crema, diced red onions, sliced jalapeños, and a squeeze of fresh lime.
Expert Tip: For deeper flavor, sear the seasoned pork in a hot skillet with a little oil until browned on all sides before transferring it to the slow cooker.
Serving Tips
- Use corn tortillas for an authentic touch, or flour tortillas if you prefer. Warm them briefly in a skillet or oven so they are pliable.
- Serve tacos with crisp slaw for contrast — a lime-based Mexican coleslaw pairs especially well with the rich pork.
- Offer garnishes like fresh salsa, guacamole, pickled red onions, or extra lime wedges so everyone can customize their tacos.
Leftover Ideas
Pulled pork reheats well and makes excellent second meals:
- Mexican-style: Use leftovers in burritos, quesadillas, enchiladas, or piled over nachos.
- Burger topping: Spoon warmed pulled pork over burgers for extra flavor and texture.
- Sliders: Make small pulled pork sandwiches with crunchy slaw for a party-friendly option.
Storage Tips
Keep leftover pulled pork in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a freezer-safe container or bag for up to three months. Reheat gently in a saucepan over low heat so the meat warms through without drying out, or microwave in short intervals, stirring between each.
Recipe FAQs
Pork shoulder (also called pork butt or Boston butt) is the preferred cut because its marbling breaks down during slow cooking, keeping the meat moist and tender and making it easy to shred.
Trim large, thick pieces of fat before cooking, but leave some fat for flavor. Too much fat will make the finished dish greasy, so remove excessive amounts while prepping.
To thicken the cooking juices, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker. Cook on high for 15–20 minutes until the sauce thickens slightly.
Slow Cooker Pulled Pork Tacos
Ingredients
For the pork:
- 5 pound pork shoulder, trimmed of excess fat
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 (4-ounce) cans diced green chiles
- 1 cup salsa verde (store-bought or homemade)
- 1/2 cup chicken broth
For the tacos:
- corn tortillas
- fresh cilantro, chopped
- crumbled cotija or queso fresco
- lime wedges
- sour cream or Mexican crema
- diced red onions
- sliced jalapeños or hot sauce
Instructions
- Place the pork on a large plate or cutting board.
- Combine the ground cumin, dried oregano, ground coriander, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl.
- Rub this spice mixture all over the pork so it is evenly coated. Transfer the pork to the slow cooker.
- Add the diced green chiles, salsa verde, and chicken broth around the pork. Gently stir the liquids into place without rubbing off the seasoning.
- Cook on low for 8–10 hours or on high for 4–6 hours, until the pork pulls apart easily with a fork.
- Remove the pork and shred it with two forks. Discard any large pieces of fat if desired. Return the shredded meat to the slow cooker and stir it into the juices.
- Warm tortillas, fill with shredded pork, and top with cilantro, cheese, sour cream or crema, red onion, jalapeños, and a squeeze of lime.
Notes
- For extra flavor, sear the seasoned pork in a hot skillet until browned on all sides before slow cooking.
- Ensure liquids reach at least halfway up the pork so it remains moist during cooking.
- To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the slow cooker, and cook on high for 15–20 minutes.
- Stovetop or oven-warming methods for tortillas: Heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side. Alternatively, wrap tortillas in foil and warm in a preheated 350°F oven for about 10 minutes.
Nutrition
Serving: 8 | Calories: 283 kcal | Carbohydrates: 4 g | Protein: 34 g | Fat: 13 g | Sodium: 1280 mg
Nutrition information is an estimate and should be used as a guide only.