Slow Cooker Pulled Pork Tacos with Avocado Lime Crema

Why you’ll love this recipe (and make it again and again)

• Hands-off magic – The slow cooker takes care of everything. Toss it in and forget it!
• It’s crazy flavorful. Coca–Cola, enchilada sauce, green chiles, and brown sugar combine for the perfect balance of sweet, savory, and just a touch of spice.
• Meal prep hero – Freeze leftovers in one-cup portions for instant tacos, nachos, or salads later.
• Feeds a crowd—One pork shoulder is enough for about 25 tacos. It’s perfect for game day, potlucks, or feeding a hungry family or crowd.
• The dressing – Cool, creamy, tangy avocado lime crema ties everything together most deliciously!

Ingredient notes & smart swaps

Here’s what you’ll need and how to make it work with what you’ve got. The recipe card below provides a complete list of all ingredients and measurements.

• Pork shoulder or butt – Go bone-in (about 5 lbs) for deeper flavor and better texture, but boneless (3–4 lbs) works too.
• Red enchilada sauce – We love Siete’s version, but any 15 oz (or 2 cups) will do.
• Cola soda – Regular Coca-Cola or Dr Pepper work. If you use a diet soda, add a quarter cup of apple cider vinegar.
• Green chiles – Mild for crowd-pleasing flavor or hot if you like a little heat. Diced jalapenos can be substituted.
• Brown sugar – Adds that sweet, caramelized depth. Coconut or white sugar can sub in.
• Garlic & salt – Don’t skip! Garlic brings richness, and salt ties it all together.
• Cornstarch – Helps thicken the juices so your tacos don’t drip like a leaky faucet.
• Optional – (Not pictured) Cilantro, avocado, lime juice, olive oil, honey, garlic, cumin, and salt combine to make the optional but highly recommended avocado lime crema.

How to make the best slow cooker pulled pork tacos

1. Trim the pork – Trim off any excess fat and place the pork in your slow cooker.
2. Add the flavor – Pour in enchilada sauce, cola, green chiles, brown sugar, salt, and garlic.

3. Cook low and slow – Cover and cook on low for 8–10 hours (or high for 5–6). It’s done when the pork shreds easily.
4. Shred the pork – Use forks or meat shredders to pull it apart. Return to slow cooker and stir to soak up all the juices.

5. Thicken the juice – Mix half a cup of cooking liquid with two tablespoons of cornstarch. Stir back in and cook on high for 30 minutes.
6. Optional: Make the dressing – Combine all dressing ingredients in a blender and blend until smooth.

7. Serve – Load into warm tortillas and pile on your favorite toppings. Don’t forget a drizzle of the Avocado Lime Crema.

What to serve with slow cooker pulled pork tacos

You can’t go wrong with taco night, but here are some ideas to turn it into a full-on fiesta:

• Classic taco toppings – Shredded lettuce, cotija cheese, tomatoes, guacamole, salsa, pico de gallo, sour cream, pickled onions, refried or black beans, and lime wedges.
• Taco salad – Swap out the ground beef for pork and use leafy greens, avocado lime crema, corn, black beans, pico de gallo, and crunchy pistachios.
• Macho nachos—or Loaded Ground Beef Nachos—Swap the ground beef and layer tortilla chips with pork, queso, black beans, jalapeños, sour cream, and salsa. Don’t forget the guac!

Fun twists & tasty variations

• Swap Dr. Pepper or root beer for the Coca Cola for a deeper sweetness.
• Add diced onions or jalapeños to the slow cooker for extra flavor.
• Make it spicy with hot green chiles or a few dashes of hot sauce.
• Want it smoky? Stir in a teaspoon of chipotle powder or smoked paprika.
• Skip the tortillas and make lettuce wrap tacos for a low-carb and gluten-free twist.

Shortcut to supper (time-saving tips)

• Use pre-minced garlic or garlic paste and pre-shredded cheese to cut down on prep time.
• Buy pre-made guacamole and salsa or pico de gallo to keep things easy.
• Toss everything in the slow cooker the night before and refrigerate. In the morning, just set it to low and walk away.

Storing & reheating

Fridge: Store the pork in an airtight container for up to 5 days.

Freezer: The pork keeps beautifully for up to 3 months. Portion into airtight freezer containers for easy reheating.

Reheat: Microwave leftover pork (4–5 minutes for 1 cup) or warm on the stove with a splash of water or chicken broth.

Supper & then some (reimagining leftovers)

• Pulled pork mac and cheese – Add leftover pulled pork to my Southern Baked Mac and Cheese. Perfect for a game day or Friday night dinner.
• Pulled pork quesadillas – Add pork to my Cheese Quesadillas and crisp them on the stove.
• Pork fried rice – swap leftover pork for chicken and shrimp in my Shrimp and Chicken Fried Rice.
• Leftover pulled pork stew – use leftover pulled pork instead of purchased shredded pork in my Mexican Pork Stew recipe.

Make it ahead (plan & prep tips)

• Pulled pork can be made up to 3 days ahead and reheated before serving.
• Prep toppings and make the avocado lime crema a day in advance.
• Hosting? Set up a DIY taco bar so everyone builds their own plate—no stress, all fun.

Recipe FAQs (common questions answered!)