Crock Pot Pulled Pork Tacos
These crock pot pulled pork tacos are an easy slow cooker recipe that makes tender, flavorful pork with minimal effort. Perfect for feeding a crowd or preparing ahead for quick meals during the week.
Servings: 8
Cost: $18.59, $2.32 per Servings
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
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!
Notes
Cooking on Low yields the most tender results. You can cook on High for 4–5 hours, but the pork may be slightly less tender.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 421kcal | Carbohydrates: 26g | Protein: 55g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 137mg | Sodium: 1443mg | Potassium: 1106mg | Fiber: 5g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 4mg
