These crock pot pulled pork tacos are an easy, budget-friendly dinner that feeds a crowd with minimal effort. The slow cooker does all the work, giving you tender, flavorful pork that’s perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe!
This crock pot pulled pork taco recipe is one of those dependable meals you can count on when life gets busy. It’s simple to prep, packed with flavor, and flexible enough to work for different meals throughout the week.
- Set it and forget it: Just a few minutes of prep, then the slow cooker does the rest
- Big batch, multiple meals: Easily feeds a crowd and leftovers can be used all week. Make pulled pork nachos, quesadillas, burrito bowls or top with BBQ Sauce for delicious pulled pork sandwiches.
- Easy to customize: Adjust the spice level and toppings to fit your family’s preferences
Whether you’re feeding a crowd or planning ahead for the week, this recipe makes dinnertime easier and more affordable.
Recipe Snapshot
- Budget-Friendly: Uses an affordable cut of meat that stretches into multiple meals
- Family-Tested: Mild heat with smoky flavor—easy to adjust for all ages
- Real-Life Prep Time: 20 minutes prep, then hands-off cooking
- Method: Crock Pot
- Freezer-Friendly: Yes, freezes beautifully
- Best For: Busy nights, feeding a crowd, meal prep, taco night
Ingredients
- Boneless pork shoulder (or pork butt) – This is the best cut for slow cooking because it becomes tender and shreds easily. It’s also one of the most affordable cuts of meat—watch for sales and stock up.
- Small onion – Adds flavor as it cooks down. Yellow or white onion both work, and you can even use frozen diced onion to save time.
- Salsa – This adds flavor and moisture without needing lots of extra ingredients. Use your favorite jarred salsa or homemade—mild, medium, or hot all work.
- Chipotle peppers in adobo – These give the pork a smoky, slightly spicy flavor. Adjust the amount based on your family’s spice preference.
- Adobo sauce – Adds extra depth and smoky flavor. Don’t skip it—it makes a big difference with very little cost.
- Chili powder, cumin, paprika – These pantry spices build the taco flavor. If you’re missing one, the recipe will still work—just use what you have.
- Minced garlic – Fresh or jarred both work. Jarred garlic is a great time-saver for busy nights.
- Salt & Black Pepper – Essential for bringing out all the flavors. Adjust to taste after cooking if needed.
- Chicken broth – Keeps the pork moist and flavorful. You can substitute water with bouillon cubes or powder to save money.
- Corn tortillas – A budget-friendly option that pairs perfectly with pulled pork. Warm them before serving for the best texture.
How to Make Crock Pot Pulled Pork Tacos
Step 1 – Trim excess fat from the 4 lbs pork shoulder and cut into large chunks or bite-size pieces. Place the pork in the crockpot.
Step 2 – Add the diced small onion, 1 cup salsa, 2 diced chipotle peppers, 1 tablespoon adobo sauce, 2 teaspoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 tablespoon minced garlic, 2 teaspoons salt, 1 teaspoon black pepper, and 1 cup chicken broth.
Step 3 – Cover and cook on Low for 8–10 hours, or on High for 4–5 hours, until the pork is tender and shreds easily.
Step 4 – Remove the pork from the crock pot and shred with two forks. Return the shredded pork to the juices and stir to combine.
Step 5 – Serve warm in 14–16 corn tortillas with your favorite toppings such as cheese, chopped cilantro, sour cream and pico de gallo. Enjoy!
Tips for Success
- Cook on Low if possible: This gives the most tender, fall-apart pork (family-tested difference).
- Don’t skip the juices: Mixing the shredded pork back into the liquid keeps it moist and flavorful.
- Make it ahead: This recipe is even better the next day, making it perfect for meal prep.
- Stretch the meat: Serve with rice, beans, or extra toppings to make it feed more people.
Variations & Substitutions
- Milder version: Use only 1 chipotle pepper or skip entirely for kid-friendly tacos.
- Different protein: Try chicken thighs for a lower-cost option (reduce cook time).
- No salsa:Substitute with canned diced tomatoes and a little extra seasoning.
- Low-carb option: Serve in lettuce wraps or taco bowls instead of tortillas.
Storage, Leftovers & Freezer Instructions
- Leftover ideas: Use for burrito bowls, nachos, quesadillas, or sandwiches.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze shredded pork with juices in freezer bags for up to 3 months.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth to keep it moist.
FAQs
Yes, but cutting it helps it cook more evenly and shred faster.
It has a mild smoky heat. You can easily adjust by reducing or omitting the chipotle peppers.
Yes, cooking on Low overnight works great and is perfect for busy schedules.
It should shred easily with a fork and be very tender.
More Easy Crock Pot Pork Recipes
We hope this Crock Pot Pulled Pork Taco recipe makes your next taco night easy and delicious. If you try it, be sure to come back and leave a comment or rate the recipe! We’d love to hear how it turned out for your family!
Crock Pot Pulled Pork Tacos
Ingredients
- 4 lbs boneless pork shoulder or pork butt, trimmed
- 1 small onion diced
- 1 cup salsa
- 2 chipotle peppers in adobo diced
- 1 tbsp adobo sauce from the can
- 2 tsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp minced garlic
- 2 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- 14 –16 corn tortillas for serving
See how we calculate recipe costs.
Instructions
- Trim excess fat from the 4 lbs pork shoulder and cut into large chunks. Place the pork in the crock pot.
- Add the diced small onion, 1 cup salsa, 2 diced chipotle peppers, 1 tablespoon adobo sauce, 2 teaspoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 tablespoon minced garlic, 2 teaspoons salt, 1 teaspoon black pepper, and 1 cup chicken broth.
- Cover and cook on Low for 8–10 hours, or on High for 4–5 hours, until the pork is tender and shreds easily.
- Remove the pork from the crock pot and shred with two forks. Return the shredded pork to the juices and stir to combine.
- Serve warm in 14–16 corn tortillas with your favorite toppings. Enjoy!
