Slow Cooker Pulled Pork Taco Filling

This Slow Cooker Pulled Pork Taco Filling is tender, juicy, and bursting with smoky, spicy flavors from chili and cumin. Perfect for tacos, burritos, or bowls, it’s an easy, gluten-free dish for weeknight dinners or festive gatherings.

Why You’ll Love This Recipe

This Slow Cooker Pulled Pork Taco Filling is a flavor-packed, crowd-pleasing dish that brings bold Mexican-inspired vibes to your table with minimal effort. Succulent pork shoulder transforms into melt-in-your-mouth shreds, infused with a smoky, tangy blend of spices, tomatoes, and lime that’s perfect for tacos, burritos, or rice bowls. The slow cooker does all the work, making it ideal for busy weeknights, meal prep, or party spreads. It’s naturally gluten-free, budget-friendly, and adaptable—spice it up or keep it mild to suit any taste. The rich, savory aroma will have everyone hungry, and leftovers freeze beautifully for quick, delicious meals anytime.

Recipe Tips and Tricks

• Choose Pork Shoulder: Fatty cut ensures juicy, tender results; trim excess fat if desired.
• Sear for Depth: Browning adds caramelized flavor (optional but recommended).
• Adjust Heat: Start with 1 tbsp chili powder; add more at end for spice lovers.
• Shred Warm: Easier to pull apart right after cooking.
• Thicken Sauce: Simmer juices on stove for a sticky, concentrated glaze.
• Taste Seasoning: Balance spices or lime before cooking for perfect flavor.
• Add Veggies Late: Peppers or onions in last hour retain texture.
• Use Low-Sodium Broth: Prevents overly salty results; adjust salt at end.

Yield: 8 Servings

Slow Cooker Pulled Pork Taco Filling

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Tender pork in smoky, spicy sauce, slow-cooked for perfect taco filling.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¾ cup low-sodium chicken broth
• 1 can (15 oz) diced tomatoes
• 1 medium onion, diced
• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 2 tbsp chili powder
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 tbsp fresh lime juice
• 2.5 lbs boneless pork shoulder
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Season Pork: Pat pork dry; season with salt, pepper, and 1 tsp chili powder for flavor base.
2. Sear (Optional): Heat 1 tsp oil in skillet; sear pork 2-3 minutes per side for caramelized crust.
3. Mix Sauce: In a bowl, combine tomatoes, chili powder, cumin, garlic, lime juice, broth, and brown sugar.
4. Taste Sauce: Adjust with more chili for heat or sugar for balance—make it your own.
5. Prep Slow Cooker: Add onion to 6-quart slow cooker; place pork on top.
6. Add Sauce: Pour tomato mixture over pork, ensuring even coating.
7. Cook Low and Slow: Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until shreddable.
8. Shred Pork: Remove pork to a board; shred with two forks or a hand mixer.
9. Thicken Sauce: Transfer sauce to saucepan; simmer 5-10 minutes for thicker glaze, if desired.
10. Serve: Return pork to slow cooker, toss in sauce; garnish with cilantro and serve in tacos or bowls.

Notes

• Use a 6-quart slow cooker for even cooking and ample space.
• For thicker sauce, add 1 tsp cornstarch slurry in last 30 minutes.
• Leftovers are great for enchiladas, quesadillas, or salad toppings.
• Store sauce separately if serving later to keep pork moist.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 356Total Fat 25gSaturated Fat 9gUnsaturated Fat 16gCholesterol 102mgSodium 3092mgCarbohydrates 7gFiber 2gSugar 2gProtein 28g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Pork Shoulder (2.5 lbs, boneless): Ideal for shredding; bone-in works but needs trimming.
• Chili Powder (1-2 tbsp): Smoky heat; adjust for spice preference.
• Cumin (1 tbsp): Warm, earthy base; freshly ground for intensity.
• Diced Tomatoes (1 can, 15 oz): Fire-roasted for depth; fresh (2 cups) as substitute.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper bite.
• Garlic (4 cloves, minced): Fresh for bold aroma; powder (1 tsp) in a pinch.
• Lime Juice (2 tbsp, fresh): Adds bright tang; bottled lacks vibrancy.
• Chicken Broth (¾ cup): Low-sodium for moisture and flavor control.
• Brown Sugar (1 tbsp): Balances spice; honey or agave as alternatives.
• Cilantro (2 tbsp, chopped): Fresh garnish; parsley for cilantro-averse.

Variations and Substitutions

• Protein Swap: Use beef chuck or chicken thighs for variety.
• Spicy Boost: Add chipotle in adobo (1 tsp) or fresh jalapeño.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Veggie Add-In: Bell peppers, corn, or zucchini in last hour.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Milder Flavor: Reduce chili powder to ½ tbsp; add more lime.
• Smoky Twist: Use smoked paprika instead of chili powder.
• Sweet Swap: Swap brown sugar for maple syrup or molasses.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm in skillet with splash of broth; microwave gently.

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