It’s definitely that time of year where we know y’all have your slow cookers or Instant Pots working overtime. There’s no shame in that game. We do it, too. In fact, sometimes letting the appliance do most of the legwork is a great solution. Time and gentle heat can be your friend. Well, folks, wait until you try these Slow Cooker Pulled Pork Tacos. The best part of this recipe, you ask? We think it’s the minimal prep, the flexibility of choosing what to place in the pot (more on that in a moment), and the creativity of choosing your toppings and condiments to make it your own.
So, put away the ground beef and those cheap yellow shells. You’re better than that 😀
Hang with us for a second as we have a couple of quick notes you should know before we get started. First, this is a “dump and go” type recipe where we put very few ingredients in the pot, set it and forget it. As with any recipe, don’t get caught up in the exact set of ingredients. For instance, our marinade was an old bottle sitting on the shelf that we decided might make a good combination with pork (it did!). If you can’t find this exact marinade there should be something comparable on the shelf. Or, heck, dump a jar of salsa in the pot 😉 Trust us, it will be good. Pork is very good about taking on the flavors you want to give it.
Second, we used a small, fresh “roasting herb blend” (see recipe notes) that was in the produce section and we didn’t want to waste it so we tossed it in! Cooking can be that easy sometimes. You should be able to find something similar or try using some dried herbs from your spice cabinet.
OK, that was a lot so let’s not waste any more of your precious time.
Preparation: Slow Cooker Pulled Pork Tacos
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First, pat the meat dry with a paper towel and season all sides generously with salt and pepper. Place in the Instant pot (affiliate link) or preferred slow cooker fat cap side up. Add in the sweet onion slices and celery (optional). Pour marinade or sauce over the top of the meat. Top with the roasted herb blend.
Place on slow cook setting for 7 – 8 hours (or cook on low in a traditional slow cooker for same amount of time).
Remove the herbs and celery (if using) and discard. Use two forks to pull apart the meat and shred (may want to allow to rest and cool for a few minutes with lid removed).
The hard part is over but it wasn’t that hard was it? Now, is the fun part. Build your tacos using the recommended accoutrements below or create your own combination! If you need a recipe to quick pickle a batch of red onions or watermelon radishes (yum!) you can find it HERE. These are great to have on hand in a jar in the fridge. At least we think so. Enjoy!
Equipment: Slow Cooker Pulled Pork Tacos
We used our “do everything” Instant Pot (affiliate link) since it has a slow cooker function. Any slow cooker will do. Below you can find both items and they can be at your door in no time should you need a new one or replacement (affiliate links):
If you liked that, try this…
- Grilled Alaskan Halibut Street Tacos (For our fish taco lovers out there)
- Chipotle Portabello Street Tacos (A nice vegetarian option!)
- Grilled Mexican Street Corn (OMG, so good)
- Grilled Baja Fajitas (Another great elevated taco option)
- Pico de Gallo (Would make a great condiment for these)
- “Cheater” Black Beans (A quick and wonderful complimentary side item to pair)
- Cilantro Lime Avocado Crema (Another great condiment consideration)
- Grilled Stuffed Mexican Peppers (Another fave)
- Hatch Green Chile Salsa (One of our many salsas!)
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Slow Cooker Pulled Pork Tacos
Equipment
- Instant Pot (with slow cooker function) or Crock Pot
Ingredients
The Pork
- 1 Boneless Pork Loin (2 – 3 lbs.) Could use a butt as well
- Salt and Pepper, to taste
Other Ingredients in the Pot
- ½ Sweet Onion, sliced
- 1 Celery stalk, roughly chopped Optional
- 1 bottle Robusta Coffee Marinade See recipe notes and blog copy. Can use alternates.
- ½ oz. Roasting Herb Blend See recipe notes.
Accoutrements (mix and match at your discretion)
- Tortillas Corn or Flour. Any size from street taco to burrito. We used a fajita size for this one. A true street taco will be smaller and corn.
- Raw Sweet Onion, diced
- Cilantro
- Serrano Pepper, thinly sliced
- Queso Fresco, crumbled
- Pickled Red Onions
- Pickled Watermelon Radish
- Lime wedges
Instructions
- Pat the meat dry with a paper towel and season all sides generously with salt and pepper. Place in pot fat cap side up.
- Add in sweet onion slices and celery (optional). Pour marinade or sauce over the top of the meat. Top with roasted herb blend. Place on slow cook setting for 7 – 8 hours (or cook on low in a traditional slow cooker for same amount of time).
- Remove herbs and celery (if using) and discard. Use two forks to pull apart the meat and shred (may want to allow to rest and cool for a few minutes with lid removed).
- Build tacos to taste.
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