Pulled Pork Taco Recipe with Avocado Lime Crema

Three slow-cooker pulled pork tacos on a board with avocado cilantro lime sauce.

5 from 3 votes

Pulled Pork Taco Recipe with Avocado Lime Crema

Pulled Pork Tacos are loaded with incredible flavor and are easy to make using your slow cooker or Crock-Pot®. The best part about this recipe is that it only requires a few minutes of prep, and then the slow cooker does all the work without any more effort on your part.

Prep Time30

Cook Time8

Total Time8 30

Course: Main Dish

Cuisine: American, Mexican/Southwestern

Servings: servings

Calories: 452kcal

Author: Sharon Rigsby

Equipment

6+ quart slow cooker or Crock Pot

Ingredients

5 pounds bone-in pork shoulder or Boston butt roast, or 3 pound boneless
15 ounce jar red enchilada sauce
12 ounce can Coca Cola
7 ounce can green chiles, undrained
½ cup light brown sugar
1 tablespoon Kosher salt
3 cloves garlic, minced
2 tablespoons cornstarch
Taco toppings: see notes

Optional: Avocado Lime Crema

1 cup chopped cilantro
½ avocado
⅓ cup lime juice
¼ cup olive oil
2 tablespoons honey
2 tablespoons water
2 cloves garlic
½ teaspoon cumin
½ teaspoon kosher salt

Instructions

Trim the pork – Trim excess fat from the pork shoulder, then place it in a slow cooker.
Add the flavor – Pour in enchilada sauce, cola, green chiles, brown sugar, salt, and garlic.
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.
Shred the pork – Use forks or meat shredders to pull it apart. Return the pork to the slow cooker and stir to soak up all the juices.
Thicken the juice – Measure out ½ cup of cooking liquid and mix with 2 tablespoons of cornstarch. Stir back in and cook on high for 30 minutes.
Make the crema - Combine all ingredients in a blender and blend until smooth.
Serve – Load into warm tortillas and pile on your favorite toppings. Don't forget a drizzle of the Avocado Lime Crema.

Notes

Optional taco toppings: tortillas, lettuce, cotija, cheddar, or Monterey jack cheese, tomatoes, guacamole, salsa, pico de gallo, sour cream, pickled onions, and refried or black beans

Low and slow wins the race – Always opt for the low setting on your slow cooker if you have time.

Use a meat thermometer. For ultimate shredability, the Internal temperature in the thickest part of the pork, not touching the bone, should hit 200–205°F.

Thicken those juices – A cornstarch slurry gives the pork a luscious, saucy finish.

Store leftover pork in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Portion into airtight freezer bags and freeze flat for quick defrosting later.

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

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