Easy Slow Cooker Pork Tacos

This slow cooker pork taco recipe is one of my most requested ones. Everybody who eats it loves it, and it is easy to make.

Boneless pork roast soaks in a blended marinade of pineapple, orange juice, garlic and chipotle, then cooks low and slow until it falls apart. A quick reduced sauce goes back over the shredded meat, and it is taco time.

The Best Slow Cooker Pork Tacos (Inspired by Tacos Al Pastor)

The first time I made these tacos, I got the idea from a friend who was trying to come up with his own recipe for Tacos Al Pastor for the restaurant where he works. He is Mexican and uses an authentic method. I was looking for something simpler. I wanted an easy pork tacos recipe for my son’s birthday party.

I needed something simple because I was cooking all the food by myself and I already had so much going on. I had a salad bar with homemade croutons and four different types of dressings. I had a taco bar with three different types of taco meats and all the fixings, beans, salsas and sauces. (I also love mango tacos.) There was a hot bar with homemade croissants and eggplant lasagna, plus a dessert bar with Brazilian fudge balls (brigadeiros) in four different flavors and, of course, the cake! So you get the point, I was swamped.

I came up with this slow cooker pork tacos recipe because it’s so easy to turn it on, go about your business and come back a few hours later to food that is ready. Plus, the slow cooker is the best for cooking shredded pork, in my humble opinion. I use a few elements of Tacos Al Pastor here: the pineapple, the orange juice and the chipotle pepper. After my son’s party, a few people requested this recipe. I give it to them with one condition. If you make it, invite me!

Why You’ll Love These Pork Tacos

• Hands off cooking. The slow cooker does the work while you get on with your day.
• Al pastor flavor, made simple. Pineapple, orange juice and chipotle give sweet, tangy, smoky pork.
• Tender and juicy. The marinade tenderizes the meat, and the reduced sauce keeps it moist.
• Feeds a crowd. It was made for a birthday party taco bar, and it shines on one.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Onion: One large onion, roughly chopped. It blends into the marinade and melts into the pork, adding sweetness and body to the sauce.
• Pineapple: Half a fresh pineapple, peeled and chopped. Pineapple is the signature of al pastor. Its natural enzymes help tenderize the pork while it marinates, and its sweetness balances the heat.
• Orange juice: The juice from one orange brings brightness and a little acidity. Fresh squeezed tastes best.
• White balsamic or apple cider vinegar: A splash of acid sharpens the marinade and keeps the sweet fruit flavors from tasting flat. Use whichever one you have.
• Garlic: Five cloves give the pork a savory backbone. Fresh cloves blend right in, so there is no need to mince first.
• Kosher salt: Seasons the meat all the way through as it marinates. If you use table salt, use a little less, since it is finer and saltier by volume.
• Dried thyme: A gentle herbal note that rounds out the citrus.
• Chile powder and cumin: Just a little of each adds warmth and that classic taco aroma without overpowering the fruit.
• Chipotle chile in adobo: One chipotle gives smoky, mild heat. Look for small cans in the Mexican aisle. Add a second chile if you like your tacos spicier.
• Boneless sirloin pork roast: Two pounds, with the excess fat trimmed off. Sirloin roast is lean but still shreds beautifully after hours in the slow cooker. Pork shoulder also works and will give richer, fattier meat.
• For serving: Tortillas, salsa verde or mango salsa and lime slices. A squeeze of fresh lime right before eating brightens the rich, saucy pork, and a cool, crunchy salsa adds contrast to every bite.

How to Make Pork Tacos in the Slow Cooker

1. Blend the marinade. Add the onion, pineapple, orange juice, vinegar, garlic, salt, thyme, cumin, chile powder and chipotle chile to a food processor and blend until smooth. It should look like a thick, golden puree that smells sweet and smoky.
2. Trim and marinate. Trim the excess fat off the pork and place it in a large resealable bag. Pour in the marinade, press out the air and turn the bag so the meat is coated. Refrigerate for at least 4 hours and up to 24 to absorb the flavor and tenderize the meat.
3. Slow cook. Transfer the pork and all of the marinade to the slow cooker. Cover and cook on high for 6 hours. When it is ready, the pork will be fragrant, moist and falling apart.
4. Shred. Remove the pork to a cutting board or bowl and shred it with two forks. It should pull apart with almost no effort.
5. Reduce the sauce. Strain the liquid left in the slow cooker into a medium saucepan. Simmer over medium heat for about 10 to 15 minutes, until it thickens slightly and the flavor tastes concentrated.
6. Sauce and serve. Pour about 1/2 cup of the reduced sauce over the shredded pork and toss. Pile it into tortillas and serve with salsa verde or mango salsa and lime slices.

Ways to Customize Your Pork Tacos

• Change the salsa. Serve with salsa verde, or go fruity with this mango salsa.
• Make your own tortillas. Warm, soft homemade whole wheat tortillas are a great match for the juicy pork.
• Turn it into a bowl. Spoon the pork over Mexican rice with beans and your favorite toppings.
• Build a taco bar. Set out the pork with beans, salsas, sauces and all the fixings so everyone can build their own.

Pork Taco Recipe FAQs

• How long should the pork marinate? At least 4 hours and up to 24 hours in the fridge. A longer soak gives deeper flavor and more tender meat.
• What cut of pork is best for tacos? This recipe uses a boneless sirloin pork roast with the excess fat trimmed. Pork shoulder also shreds well and is a little richer.
• Are these pork tacos spicy? They are mildly spicy. One chipotle chile and a pinch of chile powder add smoky warmth. Add more chipotle for more heat, or leave it out for kids.
• Why do you strain and reduce the cooking liquid? The slow cooker leaves a lot of thin liquid. Reducing it concentrates the pineapple, orange and chipotle flavors so the sauce coats the meat instead of making it soggy.
• What should I serve with pork tacos? Salsa verde or mango salsa and lime slices are the classic pairing here. Rice, beans and a fresh salad round out the meal.
• How do I store leftovers? Cool the pork and refrigerate it in an airtight container within 2 hours of cooking. Eat it within 3 to 4 days, and reheat until it is steaming hot, 165°F.
• Can I freeze the shredded pork? Yes. Freeze it with some of the sauce in a freezer bag or airtight container, then thaw it in the fridge overnight before reheating.

Pineapple Chipotle Pork Tacos Recipe

These pork tacos are made with boneless pork roast marinated in pineapple, orange juice, garlic and chipotle, then slow cooked until it shreds. A quick reduced sauce keeps the meat juicy and full of al pastor style flavor.

Print Recipe Pin Recipe

Ingredients

  

• 1 large onion roughly chopped
• ½ pineapple peeled and chopped
• juice from 1 orange
• 1/4 white balsamic vinegar or apple cider vinegar
• 5 garlic cloves
• 2 tsp kosher salt
• 1 tsp dried thyme
• ¼ tsp chile powder
• Pinch of cumin
• 1 chipotle Chile in adobo sauce
• 2 pounds boneless sirloin pork roast

Instructions

 

• Blend the onion, pineapple, orange juice, vinegar, garlic cloves, salt, thyme, cumin, chile powder and chipotle chile on the food processor. Trim excess fat of the pork. Place pork inside a large resealable bag. Add the marinade and let the pork sit in the fridge, marinating for 4 hours and up to 24.
• Transfer the pork and marinade to the slow cooker and let it cook for 6 hours on high. Shred pork using two forks and drain the liquid that remained in the slow cooker.
• Cook strained liquid in a medium sauce pan over medium heat until reduced, about 10-15 minutes and pour about 1/2 cup of it over shredded pork.
• Serve in tacos with salsa verde or mango salsa and lime slices

Made these pork tacos? Leave a star rating in the recipe card and share how they turned out in the comments below. Your feedback helps other cooks, and it is fun to hear what toppings you chose.

This recipe was shared by Camila.

More Recipes You’ll Love

• Mango Chicken Tacos
• Shrimp Tacos
• Blackened Tilapia Tacos
• Recipe For Mango Salsa
• Baked Chicken Fajitas