These Slow Cooker Pulled Pork Tacos are my favorite way to serve a crowd with zero stress. They're juicy, packed with smoky citrus flavor, and totally customizable.
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Why This Recipe Stands Out
These Slow Cooker Pulled Pork Tacos are the kind of easy, flavorful dinner I love to make on a busy weeknight. Here’s why they always impress:
- Smoky, Spiced Perfection: The paprika, cumin, and oregano rub gives the pork rich, earthy flavor with just a hint of heat. It’s the same kind of bold seasoning I use in my Solyanka Soup, where deep, meaty flavor takes the lead.
- Zesty Citrus Lift: A splash of orange and lime juice brightens up the richness of the meat. I use a similar sweet-and-tangy combo in my Pork with Pineapple Sauce, and it’s always a hit.
- Hands-Off and Crowd-Friendly: The slow cooker does the work while I get everything else ready. This is a go-to for gatherings, just like my BBQ Bean Sliders, which are easy to prep ahead and always popular.
- Customizable and Fun: From Cotija cheese to slaw and salsa, everyone can build their perfect taco.
- Tender, Juicy Shreds: After hours in the slow cooker, the pork is fall-apart tender. I simmer the juices to pour back over the meat. It reminds me of my Slow Cooker Potato and Pork Stew.
Key Ingredients
- Boneless Pork Loin – Lean yet tender when slow-cooked, pork loin becomes juicy and shreddable, making it the perfect base for flavorful tacos.
- Smoked Paprika – Adds a deep, smoky flavor that mimics hours on the grill without any extra effort.
- Cumin – Earthy and warm, cumin brings classic taco depth and rounds out the spice blend.
- Brown Sugar – A touch of sweetness balances the savory spices and helps create a rich, caramelized flavor.
- Orange Juice – Bright and citrusy, orange juice tenderizes the pork and infuses it with subtle sweetness.
- Lime Juice – Adds a zesty kick and helps balance the richness of the pork with fresh acidity.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Spice Adjustments: If you’re out of coriander, use extra cumin or add chili powder for a smoky flavor. A pinch of chipotle powder works well if you like a little heat.
- Citrus Choices: Orange and lime juice add brightness, but you can use pineapple juice or grapefruit juice for a different citrus profile using what you have on hand.
- Tortilla Swap: Corn tortillas are classic, but flour tortillas, lettuce wraps, or even crispy taco shells can be used depending on what you prefer.
- Cheese Alternatives: Cotija is crumbly and salty, but feta, queso fresco, or shredded cheddar work too. Skip the cheese entirely for a dairy-free version.
How to Make Slow Cooker Pulled Pork Tacos
Step 1: In a small bowl, mix paprika, cumin, coriander, garlic powder, oregano, brown sugar, salt, and pepper.
Step 2: Rub spice mixture all over the pork.
Step 3: Place pork in a slow cooker and pour in orange and lime juice.
Step 4: Cover and cook on low for 8–10 hours, until pork is very tender.
Step 5: Remove pork and shred with two forks.
Step 6: Simmer the cooking juices in a saucepan for 10 minutes to reduce slightly. Stir some or all of the liquid back into the pork.
Step 7: Warm tortillas and fill with pulled pork, tomatoes, slaw, Cotija, and desired toppings.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Slow Cooker Pulled Pork Tacos
Sandwiches and Finger Foods
- BBQ Bean Sliders are a natural match for these tacos. Together, they make a laid-back, crowd-pleasing spread that's perfect for game day or casual gatherings.
- It also goes great with Cream Cheese Croissants for a briny, buttery bite that offers a totally different texture alongside the tacos.
Veggie Sides
- We love serving these tacos with a side of Stovetop Grilled Vegetable Panini. The smoky char on the veggies balances out the sweet and citrusy pork.
- It also goes great with Leek and Potato Gratin for something creamy and comforting that still feels fresh and homemade.
Frequently Asked Questions
Boneless pork loin works really well in this recipe because it becomes tender and flavorful after slow cooking. You can also use pork shoulder if you want something with a little more richness.
Yes, this is a great make-ahead dish. Cook and shred the pork ahead of time, then reheat it gently with some of the reserved cooking juices when you're ready to serve.
You can't go wrong with Cotija cheese, chopped tomatoes, crunchy slaw, salsa, and sour cream. Other great options include avocado slices, pickled onions, and fresh lime juice.
Definitely. Chicken thighs or beef roast are both good alternatives. Just use the same seasoning and citrus, and adjust the cooking time as needed depending on the meat you choose.
Keep the pork in an airtight container in the fridge, separate from the tortillas and toppings. It will stay fresh for up to 4 days. Reheat the meat with some of the juices before serving to keep it moist and flavorful.
More Pork Recipes You'll Enjoy
- Pork Tenderloin with Peaches - This Pork Tenderloin With Peaches is juicy, tender, and so delicious! Garlic and cilantro marinade infuses the meat with flavor, and a slightly sweet and tangy peach sauce adds a warm and comforting aroma to the dish.
- Cream Cheese Stuffed Pork Tenderloin - This Cream Cheese Stuffed Pork Tenderloin is super tender, aromatic, creamy on the inside, and crunchy maple bacon on the outside.
- Spanish Pork Chops - These Spanish Pork Chops, or Libritos del Lomo, are going to become your go-to pork chop recipe! It combines crispy pork chops stuffed with ham, roasted peppers, and cheese for an utterly hearty, comforting dinner.
- Buzhenina (Herb Roasted Pork Tenderloin) - There's so much flavor in this JUICY and flavorful Buzhenina (Herb Roasted Pork Tenderloin). It hardly takes any effort to make and perfect for dinner or holidays.
Recipe
Slow Cooker Pulled Pork Tacos
Ingredients
- 3 lb boneless pork loin
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 1.5 teaspoon coriander
- 2 teaspoon garlic powder
- 1.5 teaspoon oregano
- 1 tablespoon brown sugar
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ cup orange juice
- 1 lime juiced
For Serving:
- 8 corn tortillas
- Cotija cheese crumbled
- chopped tomatoes
- slaw
- salsa
- sour cream
Instructions
- In a small bowl, combine smoked paprika, cumin, coriander, garlic powder, oregano, brown sugar, salt and black pepper.
- Rub the spice mixture all over the pork.
- Place pork in a slow cooker. Add orange and lime juice.
- Cover with a lid and slow cook on low for 8-10 hours or until pork is very tender.
- Remove pork and shred it with two forks.
- Pour the cooking juices into a saucepan and simmer 10 minutes to reduce slightly. Stir some (or all) of the reduced liquid back into the pork for maximum flavor.
Assemble the Tacos:
- Warm the tortillas and top them with pulled pork, chopped tomatoes, slaw, Cotija cheese, and any other toppings your heart desires.
Notes
- if you have a few extra minutes, you can sear the pork loin with some avocado oil on all sides before adding it to a crockpot. This will add even more depth and savory richness to the pork.
- If your pork loin has a fat cap, leave a thin layer on during cooking. It helps keep the meat extra juicy and flavorful during the long slow cook.
- Don’t skip reducing the cooking liquid. Simmering it concentrates the flavors and creates a rich sauce that blends beautifully into the shredded pork.
- If you're using corn tortillas, warm them in a dry skillet or directly over a gas flame. This makes them more pliable and brings out their natural flavor.
- For deeper flavor, rub the spice mixture into the pork the night before and refrigerate it. This gives the spices more time to sink into the meat.
- Cotija cheese adds a salty, crumbly finish that pairs perfectly with the tender pork. You can also use feta or queso fresco if needed.
- To prep ahead, shred the pork and store it with some of the reduced liquid. This keeps it moist and makes reheating easy for leftovers or a taco night.
- A simple vinegar-based slaw adds crunch and freshness. It balances the richness of the pork and brings a nice contrast to every bite.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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