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Two Pulled Pork tacos on a white plate with a blue and white print fabric napkin in the background

Pulled Pork Tacos with Slow Cooker Pulled Pork for Tacos


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5 from 15 reviews

  • Author: Glenda Embree
  • Total Time: 8 hours 10 minutes
  • Yield: 8 tacos 1x

Description

Pulled Pork Tacos made with my Slow Cooker Pulled Pork for Tacos are mildly spicy, mouthwatering pork served taco-style with my Creamy Coleslaw.  There are tons of possible variations and uses for leftovers.  You’ll want to make this easy, delicious pork loin recipe over and over again.


Ingredients

Units Scale

To Make Slow Cooker Pork for Tacos:

  • 1 (3 to 4 pound) pork loin
  • 1/4 cup homemade taco seasoning or 1 envelope of store-bought taco seasoning
  • 2 bay leaves
  • 2 large oranges, cut into 4 thick slices each
  • 1 lime, cut into 4 slices
  • optional: 2 teaspoons Southwest Seasoning

To Assemble the Pulled Pork Tacos:

  • 8 flour tortillas
  • 2 2/3 cups Slow Cooker Pulled Pork for Tacos
  • 1 recipe of Creamy Coleslaw with Homemade Coleslaw Dressing
  • 1/2 cup red onion, minced
  • 2 cups cheese, freshly grated (Cheddar, Colby Jack, Pepper Jack or Smoked Gouda)
  • 1/2 cup BBQ Sauce or my Southwest BBQ Sauce (see NOTES)
  • optional, fresh parsley or cilantro, chopped

Instructions

To Prepare Slow Cooker Pork for Tacos:

  1. Remove the pork loin from it’s packaging and lay it out on a cutting board. Score the fat cap on the pork loin in a criss-cross pattern. Cut all the way through the fat cap until you hit meat.
  2. Use the taco seasoning you have chosen and rub it all over the pork loin. Be sure to rub the taco seasoning into the crisscross grooves you cut so the flavor will permeate the whole roast. (I mix 2 teaspoons of my homemade Southwest Seasoning into my taco seasoning to give a mildly spicy kick to this recipe. You can choose to add spice or have none. Chili powder, Chipotle powder or Cayenne Pepper would be good ways to get that extra heat. Just be sure you adjust the amounts appropriately. Cayenne is much more spicy than the other chili powders, so you would only need a very small amount, in comparison.)
  3. Add the bay leaves on top of the taco-seasoned pork loin.
  4. Slice each orange into four thick slices and the lime into four slices.
  5. Lay the orange slices and lime slices on top of the pork loin.
  6. Put the lid on your slow cooker. Set it to LOW, and cook for 6 to 10 hours until the meat is tender and shreds easily with two forks.
    • I start checking at the 6-hour mark. It’s easy to overcook pork. Every slow cooker is different.  When the pork’s internal temperature reaches 145°, remove the loin from the slow cooker and wrap it loosely in foil. Let the meat rest for at least an hour before shredding. (Be sure to save the drippings in your slow cooker.)
  7. Before shredding, remove the fat cap and discard. Then shred the pork and toss with the drippings in the bottom of the crock pot.
  8. Serve in tortillas with your favorite toppings or the suggested toppings below.

To Assemble Pulled Pork Tacos

  1. Choose hard or soft tortillas, as you prefer and warm them before assembly.
  2. Add Creamy Coleslaw to the tortilla first.
  3. Next, sprinkle on a few minced red onions.
  4. Then add freshly grated cheese. I used Colby Jack this time. But we also love them with Extra Sharp Cheddar, Pepper Jack or Smoked Gouda.
  5. Top the cheese with Pulled Pork and drizzle with your favorite BBQ or the special sauce I recommend in the recipe card.
  6. A sprinkle of fresh parsley or cilantro, and you won’t be able to resist that first bite into a delicious Pulled Pork Taco. Enjoy!

Notes

Southwest BBQ Sauce recipe

Mix all three ingredients together and drizzle on Pulled Pork Tacos, Sliders or Rice Bowls.

NUTRITION INFO IS FOR PULLED PORK RECIPE ONLY – Not for Individual Tacos

  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main Dish, Mexican, Sandwiches
  • Method: Slow Cooker
  • Cuisine: Mexican-American