Slow Cooker Pulled Pork Tacos

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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.

Two pulled pork tacos on a plate

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.

Mole sauce ingredients in a slow cooker

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!

Shredded pork in a baking dish mixed with mole sauce

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!

Pulled pork on a tortilla with cilantro garnish

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.

pulled pork taco with guacamole and cilantro

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)

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Slow Cooker Mexican Pulled Pork Tacos

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.
Pin Print Review
4.48 from 36 votes
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Servings 12 servings
Course Entree
Cuisine Mexican

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, 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.

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Nutrition Facts
Slow Cooker Mexican Pulled Pork Tacos
Amount Per Serving
Calories 261 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.1g
Cholesterol 60mg20%
Sodium 370mg15%
Potassium 63mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 19g38%
Vitamin A 850IU17%
Vitamin C 5.8mg7%
Calcium 10mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Reader Interactions

40 Comments Leave a comment or review

  1. 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!

    • 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.

  2. 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.

  3. 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.

  4. Dennis says

    Hi Jessica.
    This is a very tasty recipe. Wondering how you are able to obtain the burnt ends on your pork?

  5. 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!

  6. 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!

  7. 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!

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