Slow Cooker Mexican Pulled Pork Tacos

Try these pulled pork tacos made with slow cooker Mexican pulled pork! The pork is rubbed with spices, slow-cooked, shredded and served with tortillas in tacos or burritos.

Slow Cooker Mexican Pulled Pork
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 pulled pork tacos made with 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
Elise Bauer

How to Make Slow Cooker Pork for 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. Serve your tacos!

P.S. You can also make this recipe in your pressure cooker or Instant Pot. Here's the recipe.

Slow Cooker Mexican Pulled Pork Tacos on a platter
Elise Bauer

A Tip for the Best 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.

More Ways to Use This Pulled Pork

Besides tacos, you can use this pulled pork to make tamales, enchiladas, burritos, or even a quick weeknight quesadillas.

Or try these great ideas.

How to Store or Freeze this Pork

This pulled pork will keep refrigerated for about five days, or frozen for up to three months.

If freezing, pack in freezer bags with as much air pressed out as possible to prevent freezer burn. Thaw overnight in the fridge and warm over low heat on the stovetop or in the microwave.

Looking for More? Try These Favorite Mexican Recipes


Watch This Slow Cooker Mexican Pulled Pork Tacos Recipe

Slow Cooker Mexican Pulled Pork Tacos

Prep Time 10 mins
Cook Time 8 hrs 10 mins
Total Time 8 hrs 20 mins
Servings 8 servings

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.


For the spice rub:

  • 4 tablespoons chili powder

  • 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)

  • 1 tablespoon 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 ground cloves

For the pork:

  • 3 1/2 pound boneless pork shoulder roast

  • 2 tablespoons extra virgin olive oil

For the tacos:

  • Sliced avocado

  • Sliced radishes

  • Thinly sliced cabbage

  • Warm tortillas, corn or flour

  • Fresh squeezed lime juice

  • Salsa


  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.

    pulled pork tacos - making spice rub
    Elise Bauer
    slow cooker pork tacos - preparing meat with spice mix
    Elise Bauer
  3. Brown the roast:

    Heat olive 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.

    pulled pork tacos - browned roast in slow cooker
    Elise Bauer
    How to make pulled pork tacos in slow cooker
    Elise Bauer
  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.)

    mexican pork shredded with two forks
    Elise Bauer
    Mexican pulled pork for slow cooker pork tacos
    Elise Bauer

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

Slow Cooker pulled pork tacos with Mexican Pork
Elise Bauer
Nutrition Facts (per serving)
950 Calories
61g Fat
49g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 950
% Daily Value*
Total Fat 61g 79%
Saturated Fat 19g 93%
Cholesterol 179mg 60%
Sodium 1199mg 52%
Total Carbohydrate 49g 18%
Dietary Fiber 12g 41%
Total Sugars 6g
Protein 54g
Vitamin C 43mg 216%
Calcium 151mg 12%
Iron 6mg 36%
Potassium 1419mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.