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Horizontal image of two flour tortillas filled with shredded meat and various toppings on plate next to a bowl of herbs and lime wedges.

Slow Cooker Pork Tacos

  • Author: Nikki Cervone
  • Total Time: 8 hours, 5 minutes
  • Yield: 4 servings 1x


Whether you’re a lazy cook or you feel like there just aren’t enough hours in the day, slow cooker pork tacos are an easy Taco Tuesday fix.



For the Pork:

  • 2 pounds pork roast (butt or shoulder)
  • 2 poblano peppers, seeded and roughly chopped
  • 2 cloves garlic, minced
  • 3/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon packed light brown sugar
  • 1 cup homemade or low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon apple cider vinegar
  • 1 bay leaf

For Serving:

  • 8 taco-size flour or corn tortillas, warmed
  • Fresh cilantro, chopped
  • Red onion, thinly sliced
  • Lime wedges
  • Salsa or hot sauce (optional)
  • Sour cream (optional)


  1. Place pork in slow cooker. Add all of the other ingredients except the bay leaf to a bowl and stir to combine. Pour over pork. Add the bay leaf. Cover and cook for 6-8 hours on High.
  2. Shred the pork with two forks while it’s still in the slow cooker, or transfer to a cutting board to shred. 
  3. Remove and discard the bay leaf. Stir the pork into the sauce in the slow cooker insert.
  4. Wrap tortillas in a damp paper towel and heat in the microwave for 45 seconds, or until warm.
  5. Spoon pork into tortillas. Add toppings as desired and serve.
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Category: Tacos
  • Method: Slow Cooker
  • Cuisine: Mexican

Keywords: pork, poblano pepper, slow cooker, taco