Highlights
Ingredient Notes
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Pork shoulder – also called pork butt and commonly used to make pulled pork – is perfect for these tacos. I prefer boneless but you could use bone-in if that’s what you have available.
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Use my homemade taco seasoning blend or your favorite store bought version.
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Beer. I like a lighter beer, an IPA or Pale Ale. Feel free to use what you like, or swap out for chicken or veggie broth instead.
Preparation Notes
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If you need the pork to cook faster, cut it into smaller chunks before adding to slow cooker
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Top with seasoning and then add beer
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The beer will help add additional flavor and break down the pork to make it tender, but it’s okay to sub broth instead if desired
Equipment Notes
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5 quart slow cooker
- Quick read thermometer
Recipe Notes
- Pork should reach an internal temperature of 205 degrees F in order to shred easily
How To Prep Ahead
- Add pork and seasoning to a freezer safe container or zipper bag
- Store in fridge up to 3 days or freezer up to 3 months
- Thaw completely and add beer to cook
Serving up Pork Tacos
I love to serve them in soft flour shells topped with adobo sour cream (recipe included) and fresh cilantro if I have it.
How To Store Leftovers
- Let cool completely, then store in air tight containers in fridge for up to 3 days or freezer up to 3 months
Related Recipes
Slow Cooker Pork Tacos with Adobo Sour Cream
Ingredients
For Pork:
- 2 pounds pork shoulder roast
- 1 tablespoon homemade taco seasoning ((see link below or use one packet taco seasoning))
- 8 ounces beer ((vegetable broth can be substituted))
For Sour Cream:
- 1/2 cup sour cream
- 2 teaspoons adobo sauce from can of chipotle peppers ((or less depending on your preferred spice level))
Instructions
- Place pork in slow cooker and pour in beer around the bottom making sure it doesn't come up any more than halfway on the pork
- Rub in taco seasoning to exposed top half of pork
- Cover and cook on low for at least 8 hours
- Remove juices from slow cooker and reserve about 1/2 cup
- Shred pork with forks and add back liquid a little at a time until it's juicy but not swimming in liquid
- With a spoon mix together sour cream with adobo sauce
- Serve on your favorite taco shells
Notes
- Pork should reach an internal temperature of 205 degrees F in order to shred easily
- Add pork and seasoning to a freezer safe container or zipper bag
- Store in fridge up to 3 days or freezer up to 3 months
- Thaw completely and add beer to cook
- Store in air tight containers in fridge up to 3 days or freezer for 3 months
Nutrition
Find the homemade taco seasoning here!
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I’m really eager to try this recipe! Instead of grating a piece of ginger, can I use ground ginger? If yes, what would be your suggested amount?
Hey there, did you mean to comment on a different recipe? This one doesn’t have any ginger.
I knew you would make it better–I can’t wait to try your spice blend!
I think it would be just as good either way! Love the idea!! Several people have told me they are going to make it soon.