Slow Cooker Mexican Pulled Pork Tacos

Created by: Amy Christie, this heart of mine

Shredded pork is a favorite slow cooker recipe and this one is full of flavor. Tucking this into a warm tortilla with colorful (and flavorful) toppings makes this a delicious, soul-filling meal.

  • 4 Tbsp. chili powder
  • 1 Tbsp. kosher salt
  • 1 Tbsp. brown sugar
  • 2 tsp. ground cumin
  • 1 tsp. cayenne
  • 1 tsp. ground oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ¼ tsp. cinnamon
  • Pinch of ground cloves
  • 3½ - 4 lbs. boneless pork shoulder roast
  • 2 Tbsp. vegetable oil
Optional toppings:
  • Sliced avocado
  • Sliced radishes
  • Thinly sliced cabbage
  • Warm flour tortillas
  • Lime wedges for squeezing
  • Salsa
  • Feta
  1. To make the rub, stir together the chili powder, kosher salt, brown sugar, ground cumin, cayenne, ground oregano, onion powder, garlic powder, cinnamon and ground cloves.
  2. Pat the roast dry and rub the spice mix all over the roast. Let it sit at room temperature for at least an hour (or chill overnight).
  3. Reserve the leftover spice mix.
  4. Over medium-high heat, heat the oil in a large pan. Then brown the roast on all sides.
  5. Place the browned roast in a crockpot along with the leftover spice mix. Cook on low for 6-8 hours, until the pork is cooked all the way through and is falling apart and tender.
  6. When the pork is cooked, it’s time to shred it. Either shred with two forks or use a stand mixer. To do that, break or cut the roast into smaller sections and place in the bowl of a stand mixer with the paddle attachment. Turn the mixer on low and let the machine shred the pork. (Don’t leave it on too long or it will mince the pork.)
  7. Return the shredded pork back to the crockpot or to another container. Top with the juices and toss to coat.
  8. Serve with warm tortillas and desired toppings.

View Party Plan: Fall Flavors