Pulled Pork Taco
intro
Tender, smoky slow-cooked pulled pork piled in warm corn tortillas with tangy lime slaw and crema: a flavor-packed, handheld crowd favorite.
Ingredients
Steps
Mix pork spice rub
In a small bowl, combine 2 tablespoons (14g) smoked paprika, 1 tablespoon (6g) ground cumin, 1 tablespoon (9g) garlic powder, 2 tablespoons (25g) light brown sugar, 1.5 teaspoons (9g) kosher salt, and 1 teaspoon (2g) black pepper. Stir until fully evenly mixed, then rub the entire surface of the 1000g trimmed pork shoulder with the spice mix, pressing gently so the rub adheres. Let the pork rest at room temperature for 20 minutes to absorb flavors before cooking.
Sear the pork shoulder
Heat 1 tablespoon (15ml) olive oil in a 5L heavy-bottomed Dutch oven over medium-high heat (stovetop setting 7/10, approximately 190°C/375°F surface temperature). Once the oil shimmers and gives off a faint wisp of smoke, place the rubbed pork in the pot. Sear for 4 minutes on each of the 4 broad sides of the roast, until a deep golden-brown crust forms on all surfaces, about 16 minutes total.
Slow cook to tenderness
Pour 120ml chicken broth and 60ml apple cider vinegar into the pot around the base of the seared pork, taking care not to pour liquid directly over the roast (which would wash off the spice rub). Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated 160°C (325°F) oven. Cook for 3 hours, without opening the lid, until the pork is fork-tender and pulls apart with no resistance.
Shred the pulled pork
Remove the pot from the oven using oven mitts, transfer the cooked pork to a large wooden cutting board, and let it rest for 10 minutes to allow juices to redistribute back into the meat fibers. Use two clean forks to pull the pork apart into thin, bite-sized shreds, discarding any remaining chunks of hard, unrendered fat. Toss the shredded pork with 3 tablespoons (45ml) of the reserved cooking liquid from the pot to keep it moist and infused with seasoned flavor.
Prep fresh toppings
While the pork rests, make quick slaw by tossing 200g shredded green cabbage, 50g thinly sliced red onion, 15g chopped cilantro, and the fresh juice of 2 limes in a medium bowl, seasoning with a pinch of extra salt to taste. Warm the 8 corn tortillas one at a time in a dry cast-iron skillet over medium heat for 30 seconds per side, until soft and slightly charred at the edges, then stack them in a clean kitchen towel to stay warm.
Assemble the tacos
Arrange the warm corn tortillas on a large serving platter. Pile approximately 80g of shredded pulled pork onto the center of each tortilla, top with 30g of the tangy cabbage slaw, and drizzle 15g of Mexican crema over each taco. Serve immediately with extra lime wedges on the side for squeezing, if desired.
Tips
2.This recipe is great for meal prep: cook and shred the pork up to 3 days in advance, storing it in an airtight container in the fridge with its cooking liquid to keep it moist until taco assembly.
3.Always warm corn tortillas before serving: cold tortillas crack easily and taste dry, so heating them in a dry skillet or foil-wrapped in a 180°C (350°F) oven for 5 minutes makes them pliable and sturdy enough to hold fillings.
OMG this pulled pork is an absolute game changer for our weekly taco nights! I was nervous the 3+ hour cook time would be a hassle, but I threw it in the slow cooker on Sunday afternoon and had enough juicy, flavorful pork for tacos all week for meal prep. My two kids devoured two servings each last night and asked when we’re making it again. I’m already planning to bring a big batch to our next neighborhood potluck next month! SO good.
Really solid pulled pork taco recipe! The flavor was spot on, and the meat came out super juicy even though I was worried I’d overcook it. My only note is that the cook time ran a little long for my older slow cooker – I needed an extra 20 minutes on high to get the pork tender enough to shred easily. Will definitely make again, just budgeting extra time next go around.
Just made these for dinner tonight and WOW. I’ve tried so many pulled pork recipes that come out dry and bland, but this one? The meat was so juicy it was dripping down my wrist when I took a bite. Topped it with pickled red onions, cilantro, and a squeeze of lime and I swear it’s better than the tacos at my favorite local taco spot. No notes, 10/10.
This is our new go-to for Friday family dinner nights! I let my 10 year old help mix up the spice rub and layer the onions at the bottom of the slow cooker, and he was so proud to help make dinner. The pork was so tender and flavorful, we didn’t even need extra hot sauce (and my husband puts hot sauce on EVERYTHING). Already sent the recipe to my whole mom group chat!
First time ever making pulled pork, and it turned out… okay? I think I skipped the step where you sear the pork before putting it in the slow cooker because I was running short on time, so it didn’t have that crispy, caramelized edge I was expecting. The flavor was still good, but I know I could’ve done better. Any tips for next time if I’m crunched for time?
Brought this pulled pork to our office potluck earlier this week and the whole crockpot was empty in 15 minutes. People were going back for thirds! Multiple coworkers asked if I’d cater their next summer party, little do they know how easy this recipe is to throw together. The leftovers made insane loaded nachos last night too, 10/10, zero complaints.
I was looking for a high-protein meal prep recipe that wasn’t boring chicken and rice, and this absolutely delivered! Each serving has a ton of protein, the pork stays juicy all week in the fridge, and I can switch up the toppings so it never feels repetitive. I did use a low-sodium taco seasoning to cut down on salt, and it still tasted amazing.
Y’all, I’ve been making pulled pork tacos for over 10 years and I thought my recipe was unbeatable… until I tried this one. The combination of orange juice and lime in the cooking liquid? Genius. It keeps the meat so moist and adds that little bright zing that makes every bite feel fresh. My picky 7 year old even ate three tacos without complaining, which is basically a miracle in my house.