Slow Cooker Pork Tacos

Highlights

Ingredient Notes

• 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.
• Use my homemade taco seasoning blend or your favorite store bought version.
• 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

• If you need the pork to cook faster, cut it into smaller chunks before adding to slow cooker
• Top with seasoning and then add beer
• 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

• 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 Pulled Pork Tacos
• Slow Cooker Asian Pork Tacos

Slow Cooker Pork Tacos with Adobo Sour Cream

Jennifer Draper

Struggling with what to make for dinner? The filling for these Slow Cooker Pork Tacos requires only 3 ingredients and about about 10 minutes of effort. Lot’s of ways to serve them up, why not cook once and have several meals?!

5 from 1 vote

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Prep Time 15 mins

Cook Time 8 hrs

Total Time 8 hrs 15 mins

Course Main Course

Cuisine American

Servings 6

Calories 190 kcal

Ingredients

  

1x2x3x

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:

• ½ 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 ½ 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

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

Leftovers:

• Store in air tight containers in fridge up to 3 days or freezer for 3 months

Nutrition

Calories: 190kcalCarbohydrates: 2gProtein: 19gFat: 11gSaturated Fat: 5gCholesterol: 72mgSodium: 406mgPotassium: 349mgFiber: 1gSugar: 1gVitamin A: 158IUVitamin C: 1mgCalcium: 36mgIron: 1mg

Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!

Important nutritional disclaimer

Find the homemade taco seasoning here!