Crock Pot Shredded Pork Black Bean Tacos
Dive into the ultimate taco night with these Crock Pot Shredded Pork Black Bean Tacos—a flavorful and fuss-free meal perfect for family gatherings or weeknight dinners. Juicy, fall-apart tender pork shoulder is slow-cooked to perfection in a bold blend of smoked paprika, chipotle peppers, and cumin, infusing every bite with smoky, spicy goodness. Paired with hearty black beans and loaded into warm corn tortillas, these tacos are topped with fresh cilantro, crisp cabbage, a dollop of tangy sour cream, and a zesty squeeze of lime. Customize your tacos with optional shredded cheese or diced tomatoes for an extra pop of flavor. With just 15 minutes of prep and the magic of your crock pot, this easy recipe delivers authentic taste and vibrant textures that will keep everyone coming back for seconds. Ideal for taco Tuesday and freezer meal enthusiasts, these homemade tacos are as versatile as they are delicious!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 15 ounces Black beans (canned, rinsed and drained)
- 12 pieces Corn tortillas
- 0.25 cup Fresh cilantro (chopped)
- 4 pieces Lime wedges
- 0.5 cup Sour cream
- 1 cup Shredded cabbage or lettuce
- 0.5 cup Shredded cheese (optional)
- 0.5 cup Diced tomatoes (optional)
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix together the salt, black pepper, smoked paprika, ground cumin, garlic powder, and onion powder.
Rub the spice mixture generously all over the pork shoulder, ensuring it is evenly coated.
Place the seasoned pork shoulder in the crock pot. Add the chipotle peppers in adobo sauce, tomato paste, and chicken broth.
Cover the crock pot with the lid and cook the pork on low heat for 8 hours, or until the meat is fork-tender and easily shred-able.
About 30 minutes before the pork is done, heat the black beans in a small saucepan over medium heat until warmed through. You can also season them with a pinch of salt and cumin if desired.
Once the pork is cooked, use two forks to shred the meat directly in the crock pot, mixing it with the cooking juices for added flavor.
Warm the corn tortillas on a dry skillet, in the microwave, or over an open flame for a few seconds on each side until pliable.
Assemble the tacos by layering the shredded pork and black beans on each tortilla. Top with fresh cilantro, a squeeze of lime juice, sour cream, shredded cabbage or lettuce, and any optional toppings like shredded cheese or diced tomatoes.
Serve immediately and enjoy your Crock Pot Shredded Pork Black Bean Tacos!
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 854 mg | 18% | |
*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.
