Crock Pot Pulled Pork Tacos
Tender, juicy, and bursting with flavor, Crock Pot Pulled Pork Tacos are the ultimate crowd-pleaser for taco night. This easy slow-cooker recipe begins with a perfectly seasoned pork shoulder, seared to lock in its spices, including smoky paprika, chili powder, and a touch of brown sugar for caramelized sweetness. Cooked low and slow for hours with chicken broth and barbecue sauce, the pork becomes fall-apart tender, ready to be shredded and piled onto warm tortillas. Customize each taco with vibrant toppings like fresh cilantro, diced red onion, sour cream, and a squeeze of lime for a fresh, zesty finish. Whether you're feeding a family or hosting a taco bar for friends, these pulled pork tacos are an irresistible, fuss-free favorite.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Chili powder
- 2 tablespoons Brown sugar
- 1 tablespoon Vegetable oil
- 1 cup Chicken broth
- 0.5 cup Barbecue sauce
- 12 pieces Corn or flour tortillas
- 4 pieces Lime wedges
- 0.25 cup Chopped cilantro (optional)
- 0.25 cup Diced red onion (optional)
- 0.5 cup Sour cream (optional)
- 0.5 cup Shredded cheese (optional)
- 2 pieces Sliced jalapeños (optional)
Instructions
Trim excess fat from the pork shoulder and pat dry with paper towels.
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, chili powder, and brown sugar to create a spice rub.
Rub the spice mixture all over the pork shoulder, coating it evenly.
Heat the vegetable oil in a large skillet over medium-high heat.
Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
Transfer the seared pork to the Crock Pot.
Pour the chicken broth and barbecue sauce over the pork.
Cover the Crock Pot with its lid and cook on low for 8 hours, or until the pork is tender and falls apart easily with a fork.
Once cooked, transfer the pork to a large bowl and shred it using two forks, discarding any large pieces of fat.
Pour some of the cooking liquid from the Crock Pot over the shredded pork to keep it moist and flavorful.
Warm the tortillas briefly in a skillet, in the oven, or in the microwave.
Assemble the tacos by filling each tortilla with the pulled pork, then topping with your desired additions such as lime juice, cilantro, red onion, sour cream, shredded cheese, or jalapeños.
Serve immediately and enjoy!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 13.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 900 mg | 19% | |
*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.
