Pulled Pork Tacos
Tender, slow-cooked pulled pork served in warm tortillas with fresh toppings.
15 mins
Prep Time
6 hours
Cook Time
6
Servings
Ingredients
- 3 lbs pork shoulder
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- 12 corn tortillas
- 1 cup diced onion
- 1 cup chopped cilantro
- 1 lime, cut into wedges
- 1 cup salsa
- 1 cup sour cream
Nutrition Facts
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Instructions
Prepare the pork: Trim excess fat from the pork shoulder. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
Season the pork: Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated. Let it sit for 10 minutes to absorb the flavors.
Slow cook the pork: Place the pork in a slow cooker and pour chicken broth around it. Cook on low for 6 hours or until the pork is tender and easily shreds.
Shred the pork: Remove the pork from the slow cooker and shred it using two forks. Discard any excess fat. Mix the shredded pork with some of the cooking juices to keep it moist.
Warm the tortillas: Heat the corn tortillas on a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable.
Assemble the tacos: Fill each tortilla with a generous amount of pulled pork. Top with diced onion, chopped cilantro, a squeeze of lime, salsa, and sour cream.
Chef's Tips
- Slow Cooker Tip: For extra flavor, sear the pork shoulder in a hot skillet before placing it in the slow cooker.
- Spice Level: Adjust the heat by adding chopped jalapeños or a dash of hot sauce to the toppings.
- Tortilla Options: Use flour tortillas if you prefer a softer texture.
- Make Ahead: The pulled pork can be made a day in advance and reheated before serving.
- Leftovers: Store leftover pulled pork in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
