Savory slow cooker Mexican pulled pork tacos are a perfect anytime meal. Tender pork is simmered in a spicy-sweet mole sauce and filled in warm corn tortillas.
Want to crank up the flavor on your next Taco Tuesday night? Then it’s time to break out your crockpot if you’ve got one. There’s no easier way to infuse amazing aromatic spices while tenderizing meat. I’ve whipped up a slow cooker Mexican pulled pork tacos recipe that showcases what I’m talking about.
After hours of low maintenance cooking, I won’t blame you if you want to grab some chips and salsa to snack on while you wait. Don’t forget the guacamole!
The resulting pork meat just effortlessly falls apart when shredded. That’s not all, the cherry on top is the rich mole sauces created right in the same pot. I can’t wait a second longer, let’s do this!
I feel guilty using my slow cooker sometimes. Okay, not really, hehe. It takes tough cuts of meat and transforms them into the most amazingly tender dishes. Ultimately, that’s a win in my book!
The mole sauce is a combination of tomatoes, garlic cloves, raisins for natural sweetness, chili powder to give an earthy flavor and canned chipotle peppers for a hot kick! I used pieces or pork shoulder, trimmed the excess fat and let it cook on high for about 6 hours. Holy guacamole our house smelled out of this world!
Once you can stop salivating in anticipation, it’s time to remove the pork and shred it down into smaller pieces. You know the pork is done when it just falls apart with just a slight touch of a fork.
Let’s talk about that mole sauce, yum! After all of those hours of cooking, the juice from the pork plus seasoning get magically mixed together until a smooth pourable sauce is achieved.
The chili powder and chipotle peppers add a smoky spicy hit. The plump raisins give just enough sweetness to balance the spice. Freshly squeezed lime juice brings all of the flavors together. Oh boy this stuff is good!
Save any extra you have for the next day, it’s easy to reheat or if you’re a breakfast connoisseur like my husband then shredded pulled pork goes great with scrambled eggs in the morning.
What are your favorite taco toppings? We love freshly mashed guacamole, cilantro, and even a little chopped red onion if I have them. If you want to go 100% with this meal, make my homemade restaurant style salsa. Everyone will love you even more than they already do.
There is one last this thing I do before I serve these slow cooker Mexican pulled pork tacos. I heat the tortillas over the flame of my gas stove or quickly char them on the BBQ grill. This adds even more smoky flavor and a little texture. Are you ready to feast? I’ve got dibs on at least three tacos, so you better hurry!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How does the pork become so tender in the slow cooker?
The slow cooker allows the pork to cook in a constant heating environment. When the pork pieces are partially submerged in the tomato sauce mixture it is going through a braising cooking method. Braising cooks the pork until the meat is well-done, juicy and falls apart easily. The marbled fat and collagen in the pork shoulder or butt get slowly dissolved in the steam and cooking liquid. As this happens, the collagen is slowly dissolved into gelatin. This enriches the mole sauce and adds a lot of flavors. The tough parts of the meat break down and become incredibly tender, perfect for the tacos! (Source: Cooks Illustrated- The Science of Good Cooking)
Slow Cooker Mexican Pulled Pork Tacos
- 15 ounces tomato sauce, (1 can)
- 1 cup raisins
- 2 tablespoons chili powder
- 2 tablespoons cumin, ground
- 1 tablespoon chipotle chili pepper, minced canned
- 3 cloves garlic, peeled
- 3 pounds boneless pork shoulder, or butt roast, fat trimmed
- 1/4 cup cilantro, fresh, minced
- 3 tablespoons lime juice
- 12 corn tortillas, warmed (more if you like to double your tortillas), 6-inch
- Combine tomato sauce, raisins, chili powder, chipotle and garlic in slow cooker.
- Slice roast crosswise into 4 equal pieces and season generously with salt and pepper.
- Nestle roast into a slow cooker, cover, and cook until roast is tender, 9 to 10 hours on low or 6 to 7 hours on high.
- Transfer roast to a bowl and let cool slightly. Shred into bite-sized pieces, discarding excess fat.
- Using a large spoon, skim excess fat from surface of mole sauce.
- Transfer sauce to blender and process until smooth, about 1 minute. Stir in cilantro and lime juice, season with salt and pepper to taste, and adjust consistency with hot water as needed. Stir about 2 cups of sauce in shredded pork.
- Serve with warm tortillas, remaining sauce and any toppings like guacamole, salsa, sour cream or onions.
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