Crock Pot Pork Tacos
Transform your taco nights with these irresistible Crock Pot Pork Tacos—a hassle-free, flavor-packed recipe perfect for busy days or casual gatherings. Tender, slow-cooked pork shoulder is bathed in a bold blend of spices including smoked paprika, chili powder, and cumin, then infused with the brightness of fresh lime juice and the depth of chicken broth. After eight hours of slow cooking, the succulent pork is shredded and nestled into warm tortillas, ready to be topped with your favorite fixings like creamy avocado, crisp lettuce, and zesty cilantro. Whether you're feeding a crowd or meal prepping for the week, this recipe delivers on both simplicity and satisfying flavor. Ideal for weeknight dinners, family celebrations, or Taco Tuesday, these tacos are sure to be your new go-to favorite!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 2 tsp Chili powder
- 2 tbsp Fresh lime juice
- 0.5 cup Chicken broth
- 1 medium Diced onion
- 12 Corn or flour tortillas
- 1 to taste Taco toppings (e.g., shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, cilantro)
Instructions
1. Pat the pork shoulder dry with paper towels and place it in the crock pot.
2. In a small bowl, combine salt, black pepper, garlic powder, onion powder, ground cumin, smoked paprika, and chili powder.
3. Rub the spice mixture evenly over the entire surface of the pork shoulder, ensuring good coverage.
4. Scatter the diced onion around the pork in the crock pot.
5. Pour the chicken broth and lime juice into the crock pot around the pork, being careful not to wash off the spice rub.
6. Cover the crock pot with the lid and set it to low heat. Cook the pork for 8 hours, or until it is fork-tender and easily shreddable.
7. Once cooked, carefully remove the pork from the crock pot and place it on a large plate or cutting board.
8. Shred the pork using two forks, discarding any large pieces of fat as needed.
9. Return the shredded pork to the crock pot and mix it with the juices to keep it moist and flavorful.
10. Warm the tortillas in a dry skillet or microwave.
11. Assemble the tacos by adding shredded pork to the center of each tortilla and topping with your favorite taco toppings.
12. Serve immediately and enjoy!
Nutrition Facts
Calories |
4228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.1 g | 369% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 9.3 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4773 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
