I enjoy creating new crock pot recipes, and this Crock Pot Mexican Pulled Pork Tacos recipe is one of my favorites for good reason.
Slow cooking makes dinner simple: toss the ingredients into the crock pot in the morning and come back hours later to tender, flavorful pork with virtually no hands-on work.
For this recipe I used a seasoned pork loin filet, which speeds prep and adds great flavor.
I often roast a pork loin with potatoes and carrots for Sunday dinner, so when I discovered pre-marinated Smithfield® pork loin filets in flavors like Garlic & Herb and Mesquite, I wanted to try them in the slow cooker.
The marinated pork loin gives the dish a head start on seasoning and helps get dinner on the table quickly without sacrificing taste.
This Mexican Pulled Pork Taco version uses citrus and tomatoes in the pot—common elements in Mexican and Cuban pork recipes—to brighten the meat as it cooks low and slow.
I cooked the pork loin filet in the crock pot with orange juice, lime juice, diced tomatoes and garlic, along with bay leaves, vinegar and a blend of dried spices.
When the pork was done I removed it, shredded it, then reduced the cooking liquid into a thicker sauce and tossed the pork in. That sauce becomes the taco-ready coating that keeps the meat juicy and flavorful.
How to make Mexican Pulled Pork Tacos
Place the pork, sauce ingredients and seasonings into the crock pot and cook on high for 5–6 hours, or until the pork is fully cooked through. Cooking time varies with roast size, so test for doneness.
Halfway through cooking, flip the pork so it cooks evenly. When finished, remove the roast to a platter and let it rest at least 15 minutes.
Transfer the liquid from the crock pot to a saucepan, bring it to a boil, and reduce it by about half. While the liquid reduces, shred the rested pork with two forks.
Once the liquid has reduced, whisk together cornstarch and cold water, add it to the simmering sauce, and return to a boil. Let it cook for about two minutes until it thickens, then remove from heat and stir in the shredded pork so every strand is coated.
You can serve the pork right away, but I like to spread the sauced meat on a baking sheet and place it briefly under a hot broiler to develop a bit of char and texture—this step mimics the flavor of pork cooked over a fire.
Warm some flour or corn tortillas, fill them with the Mexican pulled pork, and top with sour cream, lettuce, black beans, lime wedges or any favorite taco garnishes.
This pulled pork also works great on nachos, piled over rice, or in burritos—versatile and delicious.
How to Make Mexican Pulled Pork Tacos
- pork: 2½–3 lb. seasoned pork loin (Garlic & Herb or Mesquite)
- sauce ingredients: 1 can diced tomatoes, ½ cup orange juice, juice of ½ lime, 3 garlic cloves (sliced thin), 2 small bay leaves, 1 tbsp apple cider vinegar
- seasonings: 1 tsp salt, 1 tsp pepper, ½ tsp ground cumin, ½ tsp dried oregano, ½ tsp smoked paprika (optional)
- small tortillas (flour or corn)
- toppings: sour cream, lettuce, black beans, lime wedges, and other favorite taco toppings
- thickener: 3 tbsp cold water, 1 tbsp cornstarch
- Place the pork, diced tomatoes, orange juice, lime juice, garlic, bay leaves, apple cider vinegar, and seasonings into the crock pot. Cook on high for 5–6 hours, flipping the pork halfway through.
- When the pork is done, remove it from the crock pot and let it rest for at least 15 minutes.
- Pour the cooking liquid into a saucepan, bring to a boil, and reduce by half.
- While the liquid reduces, shred the pork with two forks and set aside.
- Mix the cornstarch with the cold water to make a slurry.
- Stir the slurry into the reduced liquid and bring to a boil, cooking about 2 minutes until thickened; remove from heat.
- Add the shredded pork to the thickened sauce and stir until well coated.
- Spread the sauced pork onto a large baking sheet and, if desired, broil for 15–20 minutes, tossing occasionally, until slightly browned and most liquid has evaporated.
- Serve the pulled pork on warm tortillas with sour cream, black beans, lettuce, lime wedges and any additional toppings you prefer.
Print the Crock Pot Mexican Pulled Pork Tacos recipe below
Crock Pot Mexican Pulled Pork Tacos
Arlene Mobley – Flour On My Face
Ingredients
- 3 lb Garlic & Herb Pork Loin (seasoned)
- 1 can diced tomatoes
- ½ cup orange juice
- ½ whole Juice from ½ lime
- 3 cloves garlic (sliced thin)
- 2 small bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika (optional)
- Small tortillas
- Sour cream
- Lettuce (optional)
- Taco toppings (optional)
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- Black beans (optional)
Instructions
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Place the pork, diced tomatoes, orange juice, lime juice, garlic, bay leaves, vinegar and seasonings into the crock pot. Cook on high for 5–6 hours, flipping halfway through.
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Remove the pork and let it rest 15 minutes before shredding.
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Transfer the cooking liquid to a saucepan and bring to a boil; reduce by half.
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While the liquid reduces, shred the pork and set aside.
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Whisk cornstarch with cold water, then stir into the reduced liquid and cook until thickened. Remove from heat.
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Add the shredded pork to the sauce and stir until coated.
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Spread the sauced pork on a baking sheet and, if desired, broil 15–20 minutes, tossing occasionally, until lightly browned.
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Serve on warm tortillas with sour cream, black beans and lime wedges.