Slow Cooker Pulled Pork Tacos
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5 from 2 votes

Slow Cooker Pulled Pork Tacos

Are you looking for an easy Pulled Pork Taco recipe? Would you like to know how to use your slow cooker to make a delicious, juicy and flavorful pulled pork that can be used in a multitude of recipes? 
Prep Time15 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 45 mins
Course: Main Dish
Cuisine: American
Keyword: slow cooker pork recipes, pork taco recipes
Servings: 6 servings
Calories: 749kcal
Author: Sharon Rigsby

Ingredients

  • 3-5 pounds pork shoulder or Boston butt roast *
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup chicken broth or water
  • 1/4 cup light brown sugar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp chili powder
  • 1-1/2 tsp dried thyme
  • 1 large onion chopped
  • 2-3 cloves garlic minced

Coleslaw

  • 1 bag shredded coleslaw
  • 4 Tbsp rice wine vinegar
  • 2 Tbsp lime juice
  • 1 Tbsp canola or vegetable oil

Instructions

  • Brown the pork roast on all sides in a large saute pan over medium-high heat.
  • Combine apple cider vinegar, chicken broth or water, brown sugar, mustard, Worcestershire sauce, chili powder, dried thyme, chopped onion and minced garlic in a medium-size bowl. Mix well.
  • Place the pork into the slow cooker and pour the apple cider vinegar mixture over the roast. Cover and cook on high for 5-6 hours or low for 10-12 hours, or until the pork shreds easily with a fork.
  • When the pork is done, remove from the slow cooker and shred using two forks. Make sure to remove any fat or connective tissue and discard.
  • Carefully pour the hot cooking liquid into a blender and process until liquefied. Or, you can use an immersion blender to liquefy all ingredients. Strain this liquid and remove any fat by using a fat-separator cup. If you don't have one, simply let the liquid sit and cool slightly, and the fat will rise to the top. Then, use a spoon to skim off as much fat as possible.
  • Cook this liquid mixture in a small saucepan over medium heat to concentrate the flavor. Let the mixture cook for about 20 minutes or until the liquid is reduced by about one-third.
  • Add the shredded pork back to the slow cooker and pour the liquid over it. Heat on high until the pork is hot and the liquid is absorbed by the pork.
  • While the pork is cooking, combine the rice wine vinegar, lime juice, canola oil and sugar in a small bowl and mix well. Add to the coleslaw and combine.
  • To make the tacos, add the pulled pork to the tortillas, top with the coleslaw, sliced avocados, a little Mexican Crema and any other of your favorite taco toppings. Enjoy!

Notes

Leftover pulled pork can be frozen to be used later, or covered and stored in the refrigerator for 3-4 days.
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Nutrition

Calories: 749kcal | Carbohydrates: 15g | Protein: 53g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 211mg | Sodium: 650mg | Potassium: 790mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 8.3mg | Calcium: 10mg | Iron: 3.1mg