When it comes to taco night, nothing beats the rich, smoky, and tender flavors of pulled pork. This versatile recipe is perfect for feeding a crowd or meal prepping for the week. Whether you prefer the convenience of a slow cooker or the hands-on approach of stovetop cooking, this recipe delivers mouth watering results every time. Juicy pork shoulder is infused with bold spices, tangy citrus, and savory aromatics, creating the perfect base for tacos that will have everyone coming back for seconds.
With minimal prep and a simple cooking process, these pulled pork tacos are a guaranteed crowd-pleaser. The slow cooker method ensures fall-apart tenderness while filling your kitchen with irresistible aromas all day long. If you’re short on time, the stovetop method brings the same incredible flavor with a faster turnaround. Top them with fresh garnishes like zesty lime, creamy avocado, and crisp shredded cabbage for tacos that are as vibrant as they are delicious. Once you try this recipe, it will quickly become your go-to for taco night!
Slow Cooker Or Stove Top Pulled Pork Tacos
Prep Time: 20 minutes
Cook Time:
– Slow Cooker: 8-10 hours on low or 5-6 hours on high
– Stovetop: 3-4 hours
Servings: 8-10
Ingredients
For the Pork:
– 1.8 kg pork shoulder (Boston butt)
– 2 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 tablespoon paprika
– 2 teaspoons oregano
– 2 teaspoons salt
– 1 teaspoon black pepper
– 240 ml chicken stock
– 2 tablespoons lime juice (about 1 lime)
– 1 orange, juiced (about 80 ml)
For Serving:
– 16-20 corn or flour tortillas
– 2 limes, cut into wedges
– Diced white onion
– Fresh coriander, chopped
– Sliced avocado
– Shredded cabbage
– Mexican crema or sour cream
– Hot sauce (optional)
Stove Top Method
1. Preparation:
– Mix chili powder, cumin, paprika, oregano, salt, and pepper in a small bowl.
– Trim excess fat from the pork shoulder (leave some for flavor) and rub the spice mixture all over the pork.
2. Sear the Pork:
– Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
– Sear the pork on all sides until browned (about 4-5 minutes per side). Remove and set aside.
3. Build the Flavor Base:
– Add the diced onions and minced garlic to the pot. Sauté for 2-3 minutes until softened.
– Pour in the chicken stock, lime juice, and orange juice, scraping up any browned bits from the bottom of the pot.
4. Cook the Pork:
– Return the pork to the pot. Cover with a lid and reduce heat to low.
– Simmer for 3-4 hours, turning the pork occasionally, until it is tender and pulls apart easily with a fork.
5. Shred and Finish:
– Remove the pork from the pot and let it rest for 10 minutes.
– Shred the meat with two forks and return it to the pot. Stir it into the cooking liquid.
– Let it simmer on low heat for another 10-15 minutes to absorb the flavors.
6. Serve:
– Warm the tortillas
– Fill each tortilla with pulled pork
– Top with desired garnishes
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Slow Cooker Method
1. Preparation:
– Mix chili powder, cumin, paprika, oregano, salt, and pepper in a small bowl.
– Trim excess fat from the pork shoulder (leave some for flavor) and rub the spice mixture all over the pork.
2. Assemble in the Slow Cooker:
– Place the diced onions and minced garlic at the bottom of the slow cooker.
– Pour in the chicken stock, lime juice, and orange juice.
– Place the seasoned pork on top of the onion mixture.
3. Cook:
– Cover and cook on low for 8-10 hours or on high for 5-6 hours.
– The pork should be very tender and easily pull apart with a fork.
4. Shred and Finish:
– Remove the pork from the slow cooker and let it rest for 10 minutes.
– Shred the meat using two forks and return it to the slow cooker. Stir the meat into the cooking liquid.
– Let it sit in the juices for 15-20 minutes before serving.
5. Serve:
– Warm the tortillas
– Fill each tortilla with pulled pork
– Top with desired garnishes
Cooking Tips:
– Choose a well-marbled pork shoulder for the best results
– Don’t skip the resting period before shredding
– If the mixture seems too liquid after shredding, cook uncovered on high for 15-30 minutes
– To warm tortillas, wrap in foil and heat in oven at 350°F for 10 minutes, or heat individually on a comal or skillet
– Store leftover meat in its juices to maintain moisture
Storage:
– Refrigerate leftover pulled pork in an airtight container for up to 4 days
– Freeze for up to 3 months
– Reheat in microwave or stovetop with a bit of extra liquid if needed
Serving Suggestions:
– Set up a taco bar with all toppings for casual entertaining
– Serve with Mexican rice and refried beans for a complete meal
– Additional toppings could include pickled red onions, radishes, or queso fresco
This recipe offers tender, flavorful pulled pork perfect for tacos, and the slow cooker method makes it virtually foolproof while requiring minimal hands-on time.
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