You’ll love these meltingly tender pulled pork tacos with flavorful green tomatillo sauce! Piled on a charred corn tortilla with pickled red onions and soft queso fresco, and dripping with warm salsa verde, rich meaty pork tacos are a taste sensation. How long it takes: 20 minutes to prep, 6 hours to cook Equipment you’ll need: slow cooker, sharp knife, blender, tongs Servings: 6
Why You’ll Love This Recipe
Makes a big batch. Perfect for parties or for meal prepping, slow cooker pork tacos can be made ahead and simmered in a crockpot all day. Enjoy the rich aroma coming from your crockpot all afternoon. Just before serving, shred the meat, prepare the toppings, and enjoy! No last minute fussing. There’s a little bit of prep time at the beginning of this recipe, just twenty minutes or so. Once you get everything in the crockpot, it’s all hands off. Depending on how much time you have, cook it on low or high. It will be ready when you are!
Ingredient Notes
Pork Shoulder: I find that pork shoulder is the best for this recipe. Sometimes this cut is called pork butt or Boston butt. The pork shoulder has enough fat and connective tissue to make the meat tender and flavorful when slow cooking. You’ll find that most pulled pork recipes use pork shoulder. Tomatillos: If you’re not familiar with tomatillos, look for them in the produce section of your grocery store. They look like green tomatoes with a papery husk. Before using, remove the husks and rinse off the sticky coating. Jalapeño Peppers: Remove the seeds and ribs for less heat, if desired. Garlic: I usually add 2 cloves but feel free to use more or less garlic. Totally up to you! Onion: Any type of onion is fine. Fresh Cilantro: Don’t worry about picking off all the leaves. Tender stems are fine, too, because the whole business goes in the blender. Worcestershire sauce, Salt and Pepper: Simple seasonings to complete the sauce.
How To Make Pork Tacos
Put the pork into the crockpot. Cut the pork into approximately one inch chunks so that it cooks evenly. If you can’t find a boneless pork shoulder, just cut around the bone and discard it. Add the pork to your slow cooker. Make the sauce. Next, prepare five or six tomatillos and cut them into chunks. Add half an onion, cut into quarters, halve two jalapeño peppers, and peel and halve a couple cloves of garlic. There’s no need to finely dice anything because it’s all going into the blender. Add the tomatillos, onion, jalapeño, and garlic to a blender, along with chopped cilantro, Worcestershire sauce, salt and pepper. Process until the sauce is a slightly chunky consistency. It will look like salsa verde, which it really kind of is. Slow cook. Pour the sauce over the pork, stir, turn on the slow cooker, and walk away. Your job is done, at least for a while — “a while” meaning 7 to 8 hours on low or 4 to 5 hours on high. Shred the pork. Just before serving, remove the pork from the slow cooker, and shred it with a couple of forks. It will be v-e-r-y tender. Stir in some of the cooking sauce and serve on warm corn tortillas. So flavorful, like a Mexican carnival in your mouth! Add toppings! Toppings are always welcome. Try shredded lettuce or cabbage, crumbled queso fresco or a Mexican cheese blend, pickled red onions, chopped sweet onion, guacamole, chopped cilantro, or whatever you like.
What To Serve With Pork Tacos
Serve these flavorful pork tacos with Dos Equis or a craft beer of your choice. A specialty cocktail like a spicy Paloma or a strawberry margarita is always fun. Have lots of tortilla chips on hand to scoop up leftover sauce! Make your own baked tortilla chips or air fryer tortilla chips with any extra corn tortillas.
Make It Your Own
Make a burrito bowl. This rich braised pork is delicious served on cilantro lime rice or quinoa for a burrito bowl. Sprinkle with queso fresco and fresh cilantro. Stir in a can of white beans, such as Great Northern or cannellini, rinsed and drained, for a more stew-like dish. Bake the pork in your oven, using a heavy covered pot, like a Dutch oven. Bake at 300°F for 2 ½ to 3 hours. Instant Pot: Try Instant Pot carnitas which are similar to these slow cooker pork tacos. Not a fan of pork? Substitute 2 pounds (or more) of boneless skinless chicken thighs for the pork, or try my crockpot salsa chicken recipe.
Storage & Reheating Tips
Leftover pork tacos can be stored in a covered container in your fridge for three to four days, or a couple months in your freezer. Reheat on the stovetop or in the microwave. Alternatively, spread the meat on a large rimmed baking sheet and broil it until lightly browned.
Make-Ahead Ideas
Prepare the slow cooker pork taco meat, cool and refrigerate or freezer (thaw overnight before reheating). Reheat in the crockpot or use one of the methods above when you’re ready to serve it. Quick-Start Guide!
