taco night, the easy way
Slow Cooker Pulled Pork Tacos
A pork shoulder, a splash of water, a little taco seasoning, and a chopped serrano if you're feeling brave — eight or nine hours later you've got the most fork-tender shredded pork waiting to be piled into warm tortillas. However you like to dress them up, this one's a win.
Prep
5 min
Cook
8–9 hr (low)
Serves
8
Course
Main
the method
Instructions
- 1
Settle the pork in
Place the pork shoulder roast in the bottom of the slow cooker.
- 2
Mix the seasoning
In a separate bowl, stir the water and taco seasoning together until combined, then pour it evenly over the roast. Scatter the chopped serrano (or your pepper of choice) over the top.
- 3
Slow and low
Cover and cook on low until the pork is fork-tender, about 8 to 9 hours. Don't rush it — the long simmer is what makes it shred so easily.
- 4
Shred and serve
Lift the pork out of the cooker and shred it with two forks. Pile it into warm tortillas and dress it up however you like — cheese, sour cream, salsa, the works.
Don't toss that seasoned juice at the bottom of the slow cooker — spoon it over the pork inside the tortilla, or set out a little bowl as a dip. That's where all the flavor lives.
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taco night, sorted
Make a big batch and let everyone build their own. Leftovers are even better the next day — and they make incredible nachos.
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