Latin American Mexican Main Dishes Tacos Slow Cooker Pulled Pork Tacos 5.0 (1) 1 Review 2 Photos This versatile slow cooker pulled pork couldn’t be easier. Simply place the meat in the slow cooker, add flavorings, cook and shred, and then blend the flavoring ingredients and drippings for an amazing sauce. Great for tacos or quesadillas, or leave in chunks for your main. Add the toppings you like – avocado slices, cilantro, lime juice, chopped onion, shredded cabbage, radishes — you decide! By Brenda Venable Updated on June 28, 2023 Save Rate Print Share Close Add Photo 2 Prep Time: 5 mins Cook Time: 8 hrs Total Time: 8 hrs 5 mins Servings: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings servings 1 (6-pound) pork shoulder roast 8 garlic cloves 4 bay leaves 4 Roma tomatoes, quartered 1 large onion, cut into eighths 3 dried guajillo chiles, stems and seeds removed 2 teaspoons ground cumin 2 teaspoons kosher salt, or to taste 1 teaspoon freshly ground black pepper 2 1/2 cups chicken broth 24 corn tortillas 12 ounces cotija cheese, shredded 1/2 onion, diced 1 1/2 cups shredded cabbage 1 bunch radishes, thinly sliced 3 limes, cut into eighths Directions Combine pork shoulder roast, garlic cloves, tomatoes, onion, guajillo chiles, cumin, salt, and pepper in a large (5 to 6-quart) slow cooker; pour chicken broth over roast. Cover, cook on High until pork is fork tender, 6 to 7 hours. Remove roast from slow cooker; allow to cool for about 10 minutes. Shred pork with 2 forks, discarding any fat or membranes. Discard bay leaves. Pour cooked vegetables and liquid through a sieve; reserve cooking liquid and set aside. Place cooked vegetables in the bowl of a blender or food processor; blend to a smooth puree. For dipping sauce, skim excess fat from cooking liquid; set fat aside. Return puréed vegetables and defatted cooking liquid to the slow cooker; cook, covered, on High until ready to serve. Add a bit of reserved fat to a large skillet or comal over medium-low heat. Soften tortillas by warming on each side for 1 to 2 minutes. To make tacos, place about a tablespoon of shredded cheese, 2 tablespoons shredded pork, and an additional tablespoon of shredded cheese on one half of warm tortilla. Fold other half of tortilla over filling; repeat with all tortillas. Add a thin layer of reserved fat to the skillet or comal over medium heat. Place folded, filled tortillas in batches in the hot skillet; cook until golden, 3 to 4 minutes per side. Use a spatula to move any cheese that oozes out back into taco. Ladle dipping sauce from slow cooker into individual serving bowls; garnish each bowl with shredded cabbage, radishes, chopped onion, and a squeeze of lime juice. Serve tacos warm, with dipping sauce. Brenda Venable Tips Combine any leftover meat and dipping sauce in a sealed container and refrigerate for up to 4 days. Shredded cotija, Oaxaca, or Monterey Jack cheese may be used. There should easily be enough for 12 servings, maybe more, depending on how much pulled pork is used for each tortilla. I Made It Print Nutrition Facts (per serving) 904 Calories 59g Fat 30g Carbs 63g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 904 % Daily Value * Total Fat 59g 75% Saturated Fat 23g 115% Cholesterol 234mg 78% Sodium 984mg 43% Total Carbohydrate 30g 11% Dietary Fiber 5g 18% Total Sugars 3g Protein 63g 125% Vitamin C 26mg 29% Calcium 358mg 28% Iron 4mg 24% Potassium 1072mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.