Moist and delicious taco seasoned pork is the perfect, simple, slow cooker dish. This is one of those recipes that allows you to combine all of the ingredients, put them in the slow cooker, and just let it cook all day while you’re at work. The result is tender, flavorful, taco seasoned pork that can be served in a variety of ways. The best part is that this recipe is very budget friendly because it works well with inexpensive cuts of meat. The long, slow cooking process tenderizes even the toughest roast. Did I mention that the tacos made from this are delicious?
I have seen several really good deals on pork shoulder roasts in our local grocery stores lately. I paid only .98/pound for the one that I used in this recipe. The smallest roast that I could find was 8.75 pounds, that’s why this recipe calls for a very large roast. When the roast has finished cooking, it won’t be pretty, but you should shred it with two forks and separate any fat. This fat can be discarded or, if your house is like our house, the fat can be fed to the dogs.
If you like your pork taco meat a bit crispier, you can place some chunks of the shredded pork meat into a pan and place it in the oven to crisp it up a bit. This can also be done by tossing some chunks of it into a skillet and heating it until it begins to caramelize a bit. This step is completely optional, but it adds some nice texture and flavor to the tacos. 
Unless you are feeding an army, you should have lots of leftovers. We put some of the leftover shredded pork in the freezer in meal or recipe sized portions. We used these leftovers to make more tacos and burritos, barbecued pulled pork sandwiches, and pork enchiladas. The leftover cooking liquid, pork broth, can be used as a base for soup. I ended up with about 6 cups of very flavorful cooking liquid in my slow cooker after all of the meat had been removed, and the only liquid that I added to the pot was one ten ounce can of Rotel.
The bone from the pork shoulder can be boiled to create bone broth, too. If you’re looking for some great side dishes to accompany this, try our southwest hominy casserole or our Mexican street corn casserole. They’re both simple and delicious.
Give our recipe for slow cooker shredded pork tacos a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 1 medium onion, sliced
- 7 -8 pound bone in pork shoulder roast
- 1 (1.25 ounce) package of taco seasoning mix
- 5-6 cloves garlic
- 1 (10 ounce) can rotel original
- Corn or flour tortillas for serving
- Slice onion and arrange it in the bottom of a 5-6 quart slow cooker.
- Sprinkle taco seasoning over the exterior of the port roast, rubbing it on and making sure that you coat it evenly.
- Place roast fat side up in the slow cooker.
- Stab the roast 5 or 6 times with a knife to create slots into which you can place garlic cloves.
- Place garlic cloves into these slots.
- Pour the can of Rotel evenly over the top of the roast.
- Cover and cook on low 8 -10 hours or on high for 4 - 5 hours.
- Remove the roast carefully from the slow cooker and shred meat, dipping it into the cooking liquid before placing it onto a serving plate.
- Optional Step: The pork can be arranged on a baking dish and heated under the broiler for about 5 minutes to crisp it up a little or heated in a skillet with very little liquid until it begins to caramelize a bit. This is a good way to make your taco meat a bit crisper.
- Serve with corn or flour tortillas and accompanied by chopped onion, lettuce, celery, tomato. avocado, sour cream, salsa, and whatever else you like to put on your tacos or in your burritos. .
Nutrition information is for one Soft Taco prepared on a flour tortilla with approximately 1/3 pound of the shredded pork taco meat.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 414
|
|
% Daily Value
|
|
Total Fat 12.8g
20%
|
|
Saturated Fat 4.1g
21%
|
|
Trans Fat 0.0g
|
|
Cholesterol 167mg
56%
|
|
Sodium 271mg
11%
|
|
Total Carbohydrates 13.2g
4%
|
|
Dietary Fiber 1.6g
7%
|
|
Sugars 0.0g
|
|
Protein 58.1g
|
|
Vitamin A 2%
Vitamin C 4%
|
|
Calcium 6%
Iron 15%
|
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