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three tacos shells with shredded pork, adobo sour cream and sliced jalapeños on blue plate with coral charger
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Slow Cooker Pork Tacos

Sometimes the simplest recipes can be the most satisfying! Slow Cooker Pork Tacos require only 3 ingredients for the filling and this recipe includes a twist on the usual dollop of sour cream. In about 10 minutes of effort, you can cook a large batch of savory shredded pork to serve for several meals!
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 190kcal

Equipment

  • 5 quart slow cooker
  • instant-read thermometer

Ingredients

For Pork:

  • 2 pounds pork shoulder roast
  • 1 tablespoon homemade taco seasoning or use one store-bought packet of 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 rub in taco seasoning to cover top half of pork
  • Pour beer around the bottom making sure it doesn't fill higher than halfway on the pork
  • Cover and cook on low for at least 8 hours
  • Remove juices from the slow cooker and reserve about ½ cup
  • Shred pork with two forks and add back a little liquid at a time until juicy
  • With a spoon, mix together sour cream with adobo sauce
  • Serve pork on your favorite taco shells and desired toppings

Notes

  • Pork should reach an internal temperature of 205 degrees ℉ in order to shred easily.
  • Serve with warm flour tortillas or your preferred tortilla variety.
  • Pork Taco topping options: jalapeño, cilantro, lime, avocado, chopped tomatoes, and cheese.
  • Cool leftover pork completely, then store in airtight containers in the fridge for up to 3 days or freezer for up to 3 months. Warm up leftover pork in the microwave or in the oven.
  • 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.

Nutrition

Calories: 190kcal | Carbohydrates: 2g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 406mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg