Roast Pork Tacos Crock Pot
Transform your taco night with these irresistibly tender and flavorful Roast Pork Tacos made effortlessly in the crock pot! This recipe combines a perfectly spiced, seared pork shoulder with aromatic onions, garlic, and a splash of fresh lime juice, all slow-cooked to juicy perfection. The pork is shredded and soaked in its own rich, savory juices for tacos that are anything but ordinary. With a prep time of just 15 minutes and minimal effort thanks to the slow cooker, these tacos are a time-saving, crowd-pleasing dinner option. Serve them on warm corn or flour tortillas, then top with fresh cilantro, diced onion, and your favorite salsa or sour cream for a customized feast. Whether it’s taco Tuesday or a weekend gathering, these Crock Pot Roast Pork Tacos are sure to be a hit!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Smoked paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion (sliced)
- 3 cloves Garlic cloves (minced)
- 1 cup Chicken broth
- 2 tbsp Lime juice (freshly squeezed)
- 12 small Corn or flour tortillas
- 0.5 cup Cilantro (chopped, for garnish)
- 0.25 cup Diced onion (for garnish)
- 0.5 cup Sour cream (optional)
- 0.5 cup Salsa (optional)
Instructions
In a small bowl, mix together the garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and black pepper.
Rub the spice mixture evenly over the pork shoulder.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the pork shoulder on all sides, about 2-3 minutes per side, until browned.
Place the sliced onions and minced garlic into the bottom of a slow cooker.
Transfer the seared pork shoulder to the slow cooker, placing it on top of the onions and garlic.
Pour the chicken broth and lime juice over the pork.
Cover the slow cooker with the lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the pork is fork-tender.
Remove the pork from the slow cooker and shred it using two forks.
Return the shredded pork to the slow cooker and mix it with the cooking juices to keep it moist and flavorful. Let it sit on warm for 15-20 minutes.
Warm the tortillas in a dry skillet or in the microwave.
Assemble the tacos by adding the shredded pork to the tortillas and topping with cilantro, diced onion, sour cream, and salsa if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 923 mg | 20% | |
*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.
