Slow Cooker Pulled Pork Tacos

Name: Slow Cooker Pulled Pork Tacos
Prep time: 20 min
Cook time: 8 h 20 min
Total time: 8 h 40 min
Yield: 8 servings
Ingredients: 5 pound pork shoulder (trimmed of excess fat); 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 teaspoons ground coriander; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 tablespoon salt; 2 teaspoons black pepper; 2 4 ounce cans green chiles; 1 cup salsa verde (store-bought or homemade); 1/2 cup chicken broth; corn tortillas; fresh cilantro (chopped); crumbled cotija or queso fresco cheese; lime wedges; sour cream or Mexican crema; diced red onions; sliced jalapenos

Slow Cooker Pulled Pork Tacos are easy to make and a family friendly dinner option that everyone enjoys. A pork shoulder is rubbed with warm spices and slow cooked with green chiles and salsa verde to create flavorful, juicy pulled pork. This pork works great in tacos, rice bowls and other Mexican style meals.

Prep20 min
Cook8 hr 20 min
Total8 hr 40 min
Makes8 servings
Calories283

Ingredients

8 servings

For the pork:

5 pound pork shoulder (trimmed of excess fat)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground coriander
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon salt
2 teaspoons black pepper
2 4 ounce cans green chiles
1 cup salsa verde (store-bought or homemade)
1/2 cup chicken broth

For the tacos:

corn tortillas
fresh cilantro (chopped)
crumbled cotija or queso fresco cheese
lime wedges
sour cream or Mexican crema
diced red onions
sliced jalapenos

Method

1
Place the pork on a large plate or cutting board.
2
Combine the ground cumin, dried oregano, ground coriander, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl.
3
Rub this spice mixture all over the pork, making sure it’s evenly coated on all sides. Transfer the pork to the slow cooker.
4
Add the green chiles, salsa verde, and chicken broth around the pork in the slow cooker. Gently stir the liquids around the pork without disturbing the seasoning rub.
5
Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily pulls apart with a fork.
6
Remove the cooked pork from the slow cooker and place it on a large cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat if desired. Return the shredded pork to the slow cooker and stir it into the juices. Remove the pork and put it in a large bowl with fresh cilantro.
7
Warm the tortillas using your preferred method. Place a warm tortilla on a plate. Add a generous spoonful of the shredded green chile pork. Top with your choice of chopped cilantro, crumbled cheese, a drizzle of sour cream or Mexican crema, diced red onions, and sliced jalapeños or hot sauce. Squeeze fresh lime juice over the toppings.

Notes

For added depth of flavor, sear the seasoned pork in a hot skillet with a little oil over medium-high heat until browned on all sides before placing it in the slow cooker. Make sure the liquids cover at least half of the pork to prevent it from drying out during cooking. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes. Stovetop Method: Heat a dry skillet over medium heat. Warm each tortilla for 20-30 seconds on each side Oven Method: Preheat the oven to 350°F. Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes.