How to make slow cooker pulled pork tacos

Print this recipe
Whether it's Taco Tuesday or just a Friday night, tacos are always a welcome addition to any menu. But the ground beef variety can get a little boring, right? Luckily, you're not limited to just that when making tacos; all the protein is up for grabs. As you can see in the recipe that follows, you can even use pulled pork.
Pulled pork tacos are actually a very Mexican dish known as pork carnitas. They're not only easy to make but practical, too. Using a slow cooker to cook the pork makes this an ideal meal for summer nights when you don't want to heat up the house. As the slow cooker gets to work, you can tend to all those delicious toppings that every taco, no matter the variety, needs.
Cooktop Cove
Slow Cooker Pulled Pork Tacos
10 minutes
8 hours, 10 minutes
8 hours, 20 minutes
1 pork shoulder or butt roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1 jalapeno pepper, sliced
1 orange, halved
2 cups barbecue sauce
12 6-inch flour tortillas
Sour cream
Lettuce, shredded
Red onions, cut in a fine dice
Generously season the pork with salt and pepper. Combine the oregano and cumin with the olive oil and rub all over pork.
Place the pork in a 6-quart slow cooker. Top with the onion, garlic, and jalapeño.
Squeeze the orange over all the ingredients and add the two halves to the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
Remove the pork from the slow cooker and, using two forks, shred the meat and place in a bowl.
Place barbecue sauce in a skillet over medium heat. When warm, add the shredded pork and stir to coat.
Pile the pork onto soft flour tortillas and top with sour cream, guacamole, lettuce and red onions.
Print this recipe