Slow Cooker Mexican Pulled Pork Tacos Recipe

Slow Cooker Mexican Pulled Pork Tacos Recipe

How To Make Slow Cooker Mexican Pulled Pork Tacos

Enjoy your tacos more with a savory filling made of Mexican pulled pork slow-cooked to tender and flavorful spiced perfection, then served in tortillas!

Preparation: 10 minutes
Cooking: 8 hours 10 minutes
Sit Time: 1 hour
Total: 9 hours 20 minutes



For Spice Rub:

  • 4tbspchili powder
  • 1tbspkosher salt
  • 1tbspbrown sugar
  • 2tspcumin,ground
  • 1tspcayenne
  • 1tsporegano,ground
  • 1tsponion powder
  • 1tspgarlic powder
  • ¼tspcinnamon
  • pinchcloves,ground, scant

For Pork:

  • lbspork shoulder roast,boneless
  • 2tbspextra-virgin olive oil

For Tacos:

  • avocado,sliced
  • radishes,sliced
  • cabbage,thinly sliced
  • warm tortillas,corn, or flour
  • fresh squeezed lime juice
  • salsa


  1. Whisk together all the rub ingredients in a small bowl.

  2. If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels.

  3. Rub the spice mix into the roast all over, reserving any leftover spice mix for later.

  4. Let sit at room temperature for at least 1 hour or chill overnight.

  5. Heat the olive oil in a frying pan on medium-high heat. (If using a slow cooker with a removable container that can be used on the stovetop, use that, otherwise use a separate pan.)

  6. Place the roast in the pan and brown on all sides.

  7. Place the roast in a Slow Cooker, and add any reserved spice rub.

  8. Cook on the Low setting for 6 to 10 hours, until the pork is fall-apart tender.

  9. Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks.

  10. Then use 2 forks to pull the meat apart into bite-sized shreds.

  11. Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively, just shred the roast with 2 forks in the slow cooker itself.)

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

Recipe Notes

  • This recipe uses a boneless pork roast. If using regular table salt, only use 2 teaspoons.
  • If using bone-in, there may be a need to cook the roast a little longer. There may be a need to trim off the excess fat of the roast. Be cautious against trimming too much fat as it is needed for the flavor and the juicy tenderness of this Mexican pulled pork. It’s okay to skim off some of the excess fat after the roast has cooked.


  • Calories: 421.26kcal
  • Fat: 28.70g
  • Saturated Fat: 9.23g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 13.01g
  • Polyunsaturated Fat: 3.90g
  • Carbohydrates: 4.42g
  • Fiber: 1.83g
  • Sugar: 1.47g
  • Protein: 35.37g
  • Cholesterol: 123.04mg
  • Sodium: 486.12mg
  • Calcium: 58.36mg
  • Potassium: 738.58mg
  • Iron: 3.45mg
  • Vitamin A: 68.46µg
  • Vitamin C: 0.32mg
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