Slow Cooker Mexican Pulled Pork

Slow CookerMexicanPulled PorkTaco

Pulled pork tacos made with slow cooker Mexican pulled pork shoulder, in a chile spice rub, shredded and served with tortillas in tacos or burritos. Slow cooker pork tacos will feed and delight a crowd!

Photography Credit: Elise Bauer

Pulled Pork Tacos

Do you know what a cook lives for?

The look in friends’ eyes when they’ve bitten into something you’ve made, and they’re deliriously happy about what they’re eating.

Their wide-eyed smiley faces would say, “OMG, WOW,” if they weren’t so busy eating and wanting to be polite and not talk with their mouths full.

That’s the response I got from my friends when I served them these pulled pork tacos with this slow-cooked Mexican pulled pork.

Of course, how could you not love slow cooker pork tacos filled with spicy shredded pork?

Mexican Pulled Pork for pulled pork tacos

How to Make Slow Cooker Pork Tacos

Best thing is, pulled pork tacos are crazy easy to make, especially in a slow cooker.

  1. Rub a pork shoulder roast with a blend of ground chiles and spices
  2. Let the roast sit in that rub for a while
  3. Brown the roast
  4. Slow cook the roast until it’s fall apart tender
  5. Take a couple forks and pull it apart into tasty shreds
  6. Use this delicious Mexican pulled pork as a filling for tacos, tamales, or burritos.

A Tip for Your Pulled Pork Tacos

Browning the roast first will help pull out wonderful flavor from the meat as well as intensifying the spice from the chiles and cumin. If you have the kind of slow cooker that allows you to do that in the cooker pan itself, great! Then you only need one pot. Otherwise, you can easily brown the pork roast on the stovetop. You can also skip the browning, though I don’t recommend it, it really does make a difference with the resulting flavor.

 

 

Slow Cooker Mexican Pulled Pork Recipe

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  • Prep time: 10 minutes
  • Cook time: 8 hours, 10 minutes
  • Yield: Serves 8

We are using a boneless pork roast. If you use bone-in, you may need to cook the roast a little longer.

You may be inclined to trim off the excess fat of the roast. I caution against trimming too much fat as it is needed for the flavor and the juicy tenderness of this Mexican pulled pork. You can always skim off some of the excess fat after the roast has cooked.

Ingredients

The Rub:

  • 4 Tbsp chili powder
  • 1 Tbsp kosher salt (if using regular table salt, only use 2 teaspoons)
  • 1 Tbsp 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

The roast:

  • 3 1/2 pound boneless pork shoulder roast
  • 2 Tbsp vegetable oil

Serve with:

  • Sliced avocado
  • Sliced radishes
  • Thinly sliced cabbage
  • Warm tortillas, corn or flour
  • Fresh squeezed lime juice
  • Salsa

Special equipment:

Method

1 Make the rub: Whisk together the rub ingredients in a small bowl.

2 Rub spice mix into roast: If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix into the roast all over, reserving any leftover spice mix for later. Let sit at room temperature at least one hour or chill overnight.

3 Brown the roast: Heat vegetable 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 stovetop, use that, otherwise use a separate pan.) Place the roast in the pan and brown on all sides.

4 Put in slow cooker, cook on low: Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall apart tender.

5 Shred pork, toss with meat juices: Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then use two forks to pull the meat apart into bite sized shreds.

Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)

Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

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Slow Cooker pulled pork tacos with Mexican Pork

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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254 Comments / Reviews

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Did you make it? Rate it!

  • Tina

    Amazing flavors from this receipe highly recommended. We use this recipe for our pork carnita tacos on bib lettuce topped with cheddar jack cheese, salsa from aldi, and guacamole! Yum. Looking forward to making this for a 2nd time and enjoying it for meal prep at work this week!!

    xxxxxyyyyy

  • Amber

    Loved it! Eerily similar to Jamaican Jerk rub. PS- cracked me up how were cautioned against trimming fat, meanwhile a COMPLETELY trimmed roast is pictured :D

    xxxxxyyyyy

  • Superbob and Little Bird

    We made this recipe and it was utterly delicious. But we added a couple of other ingredients, 1 can of fire roasted tomatoes, 1 frozen 24 oz. Of fire roasted Mild New Mexico green chilis and a generous tablespoon of minced garlic to the roast after all other ingredients were in. Thanks Elise for another tasty recipe.

    xxxxxyyyyy

  • Jacob

    Spectacular slow cooker pork. No exaggeration, this is the most flavorful and complex pulled pork I’ve ever had. Six out of five stars.

    xxxxxyyyyy

  • Mike

    This recipe is so simple, flavorful, and useful for tacos, enchiladas, etc. I make it ahead of time and freeze it. You can let it sit with the rub overnight or for a few hours and it tastes great. I have made it 3-4 times exactly to the measurements in the recipe and it comes out perfect every time. I rarely leave reviews but this one deserves it. Great job! Making it tonight!

    xxxxxyyyyy

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