Savory slow cooker 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 love using my slow cooker as it takes tough cuts of meat and transforms them into the most amazingly tender dishes.
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 of 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. After all of those hours of cooking, the juice from the pork plus seasoning gets 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 salsa. Everyone will love you even more than they already do.
There is one last 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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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
Ingredients
- 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, fat trimmed
- ¼ cup cilantro, fresh, minced
- 3 tablespoons lime juice
- 12 corn tortillas
Instructions
- Combine tomato sauce, raisins, chili powder, cumin, chipotle, and garlic in a slow cooker.
- Slice the pork roast crosswise into 4 equal pieces and season generously with salt and pepper.
- Place it inside the slow cooker, cover, and cook until tender, 9 to 10 hours on Low or 6 to 7 hours on High setting.
- Transfer the roast to a bowl and let cool slightly. Shred into bite-sized pieces, discarding excess fat.
- Using a large spoon, skim excess fat from the surface of mole sauce.
- Transfer sauce to a 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. Pour and mix about 2 cups of sauce with the shredded pork.
- Serve with warm tortillas, remaining sauce, and any additional toppings.
Notes
- Topping Suggestions: Avocado, guacamole, salsa, onions, radish, lime wedges, cheese, or sour cream.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Brandon says
I just want to say that I loved this recipe. I made it in my Instant Pot on the Slow Cook setting. I tweaked it only a little by adding a can of dark beer, a dry New Mexico hatch chili, aa Bay Leaf, and some dry Mexican oregano. I had to go back and add in the cumin because the recipe as written here leaves out the cumin in the directions when instructing to add all the ingredients to the slow cooker. Just wanted to note that latter part so you can fix it and others don’t make the same mistake I do! 🙂
Jessica Gavin says
Thanks for the feedback, Brandon! I will update the recipe, appreciate you letting me know!
Sarah Dunstan says
THanks Jessica 🙂 I made this recipe for a mexicana night i had. Everyone raved about your recipe. The raisians gave a sweet flavour yet I could still taste a hint of chilli and cumin! thanks!I also put some lime in and it was fab!
Jessica Gavin says
Whoo hoo! I love how easy this recipe is to make, so thrilled to hear that everyone enjoyed it!
Nancy Drees says
I added 1 dried pascilla Chile pepper to cockpot. Substituted currants for raisins (out of raisins) and doubled sauce, to finish I added 2 limes to sauce. Try Jessica’s Mexican Street Corn salad as a side. Fantastic meal!
Jessica Gavin says
Wow, I love how you added more chiles and limes. I will have to try it next time!
Britt says
Hi Jess
These tacos were bloooody delish! We didn’t have any avos, so we made a hoisin and greek yoghurt sauce! We add 1 cup of yoghurt and two tablespoons of hoisin, it gives it a really good zingy and sweet flavour to the pulled pork!
Me and the family can’t wait try another one of your recipes!
Dennis says
Hi Jessica.
This is a very tasty recipe. Wondering how you are able to obtain the burnt ends on your pork?
Carl says
Hi Jessica
Thanks for the recipe. Can you clarify what you mean by tomato sauce?
– passata, like you use in bolognaise?
– ketchup, like you put on a hot dog?
– tinned tomatoes, like you use in a curry?
I think you mean ketchup, but I’m concerned it’ll just dry out and burn in the slow cooker.
Cheers
Jessica Gavin says
Hi Carl! Great question, I reccomend using canned tomato sauce that you would use in a bolognese sauce. It’s a pourable sauce that has a pureed texture.
Cassie says
Hi Jessica,
I’m looking to make this for about 16 people. 2 tacos each but I would like to add slaw for another filling. Do you suggest doubling or tripling the recipe? Also wondering if you have a suggested substitute for the raisins? My husband HATES raisins. I was thinking honey or just sugar even but have no idea how much? Thanks for your reply, I can’t wait to try this out!!
Jessica Gavin says
Hi Cassie- I would double the recipe. You can add dried apricots, dates, prunes, but a sweetener would work as well. Let em know how it goes!
Teresa says
With all due respect, the raisins will be blended so unless you tell your husband, he wouldn’t even know they are in here. Unless he is allergic, now that would be a different story. I’m glad that Jessica gave you some ideas to swap. Enjoy.
Victoria Hinojos says
Loved it!!! Thanks Jessica
Jessica Gavin says
Yay! Thanks for making the recipe Victoria 🙂
Sky says
Could you use boneless chicken breast instead? Would it take the same length to cook them?
Jessica Gavin says
HI Sky- Yes you can use chicken breast. Cook until the chicken has an internal temperature of 165°F, 4 to 5 hours on low, or 2 to 3 hours on high.
Liz says
Hi Jessica if I cook in the oven instead of slow cooker do I cook for the same length of time as you would in the slow cooker?
Jessica Gavin says
Hi Liz- If you are making it in a covered dutch, I would cook covered for about 4 to 5 hours at 300F, or until its easy to shred. Let me know how it goes!
Heather says
Hi!
Can you freeze the meat once cooked and pulled?
Jessica Gavin says
Yes! The pork will freeze beautifully 🙂
Rose says
Can rump roast be used in place of pork shoulder.
Jessica Gavin says
Hi Rose! I don’t see why you couldn’t use rump roast instead of the shoulder.
Jayne says
FANTASTIC Jessica… just made this tonight and it was a big hit!! We couldn’t even wait for the rice to finish…
Jessica Gavin says
Yay Jane! I’m so glad your family enjoyed the recipe. You need to make a double batch next time 🙂
Mayra says
Can this recipe be used with chuck roast?
Jessica Gavin says
Hi Mayra- I haven’t made this recipe with beef yet, but I don’t see why you couldn’t use chuck roast instead of pork. Let me know how it goes for you 🙂
Avery says
Made this for dinner tonight, absolutely delish and so easy! I served it with homemade guac and limes. Thanks for the awesome recipe!
Jessica Gavin says
That sounds so yummy Avery! Thank you so much for making the recipe and your feedback 🙂
courtney says
This was a delicious recipe Jessica! loved the recipe’s simplicity for a busy weeknight but it had a lot of flavor too!! perfect!
Jessica Gavin says
I’m so glad you enjoyed the recipe Courtney! The slow cooker has definitely a lifesaver for us too 🙂
Ahu @ Ahu Eats says
This looks delicious and I also love how you added raisins!
Jessica Gavin says
Thank you so much Ahu! I love the natural sweetness the raisins give to the dish 🙂
Hungry Gopher says
Fantastic recipe, Jessica. Thanks for the scientific explanation about slow cooking.
I should make this recipe b/c tacos are one of my husband’s favorite dishes.
Thanks for the recipe!
Hungry Gopher
Jessica Gavin says
Thank you Hungry Gopher! I love sharing science info, so no problem! You’re husband will love them, mine certainly did 🙂
Jessica Gavin says
Thank you Hungry Gopher! I love sharing science tips, so no problem! Your husband would love these, mine certainly did 🙂
Kortney Kwong Hing says
This looks delish! I love that it has raisins in it. What a super idea 😀
And you have beautiful photos.
Jessica Gavin says
Thank you so much Kortney! I the raisins give it such a nice natural sweetness to balance the spiciness of the peppers. 🙂
Barbara says
Hi Jessica,
Will a traditional “pork roast” cut work for this recipe or does it need more fat (i.e. shoulder)? I was curious to reduce the time required for that last step of separating the meat from the fat?
Jessica Gavin says
Hi Barbara- Great question! For the slow cooker pork shoulder will be the best for the slow cooker because it has more fat and connective tissues, that will cook down nicely over time. The roasts are a little more lean and better for the oven.
Stephanie says
Hi Jessica
Do you have more Mexican recipe I could try. My husband is a Hispanic an I like trying new recipe for him
Jessica Gavin says
Hi Stephanie- I sure do! Please check out this link for my other Mexican inspired recipes: https://www.jessicagavin.com/region/mexican-recipes/
Thanks!
Jessica