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Slow Cooker Mexican Pulled Pork Tacos
Slow Cooker Mexican Pulled Pork Tacos
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Prep Time:
10 minutes
Cook Time:
490 minutes
Total Time:
500 minutes
Indulge in these irresistible pulled pork tacos featuring tender slow-cooked Mexican pulled pork with bold spices, perfect for wrapping in tortillas for a delectable meal!
Ingredients:
  • For the spice rub:
  • 4 tablespoons chili powder
  • 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • Scant pinch of ground cloves
  • For the pork:
  • 3 1/2 pound boneless pork shoulder roast
  • 2 tablespoons extra virgin olive oil
  • For the tacos:
  • Sliced avocado
  • Sliced radishes
  • Thinly sliced cabbage
  • Warm tortillas, corn or flour
  • Fresh squeezed lime juice
  • Salsa
Instructions:
  • Prepare the rub by combining the dry ingredients in a small bowl and whisking them together.
  • Massage the spice mix onto the roast, ensuring to cover all sides. If the roast is tied with butcher string, remove it. Pat the roast dry with paper towels. Let it rest at room temperature for at least 1 hour or marinate in the fridge overnight, before cooking. Reserve any leftover spice mix for later use.
  • Achieve a beautiful sear: Heat olive oil in a pan over medium-high heat. If your slow cooker has a stove-safe insert, use it; otherwise, use a separate pan. Sear the roast on all sides until golden brown.
  • Place the pork roast in the slow cooker along with any reserved spice rub. Slow cook on low for 6 to 10 hours until the pork is beautifully tender and easily falls apart.
  • Shred the pork: Take the roast out of the slow cooker onto a cutting board, cut it into large chunks, and use two forks to pull the meat apart into bite-sized shreds. Return the shredded meat to the slow cooker to coat it with the meat juices. Alternatively, you can shred the roast directly in the slow cooker with two forks.
  • Serve the dish warm accompanied by tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa for an exquisite presentation.

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