Pulled Pork Tacos Recipe

Two pulled pork tacos filled with shredded meat, pickled red onions, cheese, and cilantro sit on a white plate with a red rim, garnished with lime wedges and placed next to a red and white checkered napkin.

Pulled Pork Tacos Recipe

Pulled Pork Tacos made with slow cooker pork, warm spices, and a rich blended sauce. Easy to prep and perfect for weeknight tacos.

Course Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 210kcal

Author Ana Frias

Equipment

1 6 quart slow cooker

Ingredients

3 pounds bone-in pork shoulder roast approximate weight
½ Tablespoon each: ground cumin, ground coriander, dried oregano, kosher salt, and black pepper
3 large dried guajillo peppers (or 6 small ones) stemmed, seeded and torn
2 large chipotle chiles from a can
1 large onion chopped
4 large garlic cloves peeled
12 oz can coca cola
1 Tablespoon avocado or vegetable oil
1 Tablespoon fresh lime juice
½ Tablespoon brown sugar

For serving

flour or corn tortillas for tacos
Mexican pickled onions
crumbled Queso fresco cheese
favorite salsa and lime wedges

Instructions

Combine the dried spices then rub on all sides of the pork. Set aside.
3 pounds bone-in pork shoulder roast, ½ Tablespoon each: ground cumin, ground coriander, dried oregano, kosher salt, and black pepper
Toast ancho chile in a large skillet over medium heat until fragrant. About 3 minutes. Transfer to the slow cooker along with the chipotle peppers, onions, garlic and cola.
3 large dried guajillo peppers (or 6 small ones), 2 large chipotle chiles from a can, 1 large onion, 4 large garlic cloves, 12 oz can coca cola
On the same skillet, heat the oil over medium-high heat swirling to coat the bottom of skillet. Once hot, place the roast in skillet and cook for 3-4 minutes on each side to sear it.
1 Tablespoon avocado or vegetable oil
Transfer to slow cooker and cover with lid. Cook pork until meat is falling off the bone on high setting for about 6 hours or less.
Remove the meat to a large platter, rimmed sheet pan, or cutting board. Use two forks to shred the meat.
Skim and discard fat from surface of braising liquid, then puree liquid and solids with handheld blender. Stir in lime juice and brown sugar then the shredded pork. Mix everything together and taste. Add more salt if needed.
1 Tablespoon fresh lime juice, ½ Tablespoon brown sugar
Serve carnitas in warm tortillas with pickled onions, salsa, cotija and lime a squeeze of lime juice.

Notes

Nutrition fact notes:

About 4 oz cooked shredded pork total
Values are for lean shredded pork, with visible fat removed.
Roughly 1⅓ oz (38 g) per taco
meat only, no tortillas or toppings

Storing suggestions

Store carnitas with the sauce in an airtight container in the fridge for up to 4 days. Freeze in portions for up to 3 months. Reheat gently on the stovetop or microwave with a splash of water.

Nutrition