These shredded pork tacos are made with a few simple ingredients including pork shoulder which is slowly cooked to tender, juicy perfection.
Want to know the best part about having a photographer who was born in Mexico? You’re looking at it.
As much as I’d like to take credit for these mouth-watering slow cooker shredded pork tacos, the recipe belongs to my friend Raul’s mother, Gloria. While I’ve yet to meet this beautiful woman, I adore her son and am so grateful she is willing to share her family recipes with me.
The best part? This authentic Mexican pulled pork recipe really couldn’t be any easier if I tried. The secret ingredient is achiote paste which you can find at a Mexican grocery store or purchase on Amazon. Achiote paste is a spice mixture popular in Mexico and throughout South America made from annatto seeds and other warm spices.
To serve, Gloria thinly slices red onions and douses them in fresh lime juice and salt. Scattered on top of the pork tacos before serving, fresh cilantro and quick-pickled red onions provide the ultimate balance of flavors.
What other Mexican recipes would you like to see in the future? I’m all ears!
No forks required.
Gloria's Slow Cooker Pork Tacos
Ingredients
- 3 pound boneless pork shoulder roast
- 4 tablespoons achiote paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- 1 orange juiced
- 12 ounces pale ale such as Dos Equis
Pickled Red Onions (optional)
- 1 large red onion - thinly sliced
- 1 lime juiced
- kosher salt to taste
- corn tortillas pickled red onions and minced cilantro - to serve
Instructions
- In the base of the slow cooker, use a fork to mash together the pork marinade: achiote paste, garlic powder, onion powder, vinegar, salt, pepper and orange juice.
- Add pork to the slow cooker and rotate with tongs until pork is evenly coated with marinade.
- Pour in beer and cover with lid.
- Cook on Low for 8 hours or High for 4 hours.
- While pork is cooking, prepare the pickled red onions by combining all ingredients in a small bowl and tossing to combine. Let sit at room temperature for 30 minutes or in the refrigerator for up to 3 days. Set aside until you're ready to serve.
- Remove pork from the slow cooker and let rest until it's cooled down enough to handle. Use your fingers or two forks to shred pork, removing any large pieces of fat.
- To remove fat even further from the dish, pour out all of the liquid that is remaining in the slow cooker into a measuring cup with a fat separator. Let the fat come to the top and discard.
- Add shredded pork back into the slow cooker and pour in the remaining broth that has been separated.
- Serve pork in corn tortillas and garnish with reserved pickled red onions and minced cilantro.
Recipe Notes:
I couldn’t find achiote paste in my supermarket, so I got Goya achiote powder instead. It comes in little envelopes. Any suggestions for using the powder envelopes as a substitute? Thank You!
Perfect!! Perhaps mix with water to form into a paste?
Great recipe. I do, however, have one criticism. Dos Equis is a lager not a pale ale, not that this will greatly affect the flavor of this dish. You could use almost any Mexican lager or so called American premium beer like Budweiser, Coors, or the like, or even just water and probably you would have difficulty telling the difference if at all. If you want to make a positive influence in the flavor of this dish with beer, I suggest you try a full flavored pale ale from the UK like Samuel Smith’s or from your local craft brewery in the US.
Thank you – I appreciate your beer advice!!! Truly!
It is a very small issue given the strong flavors this wonderful recipe combines. I just put a roast together a minute ago using a very strongly flavored IPA from Marble Brewery located here in Albuquerque. I occurs to me that the strong achiote flavors need a strong hoppy beer for balance. I will let you know tomorrow how it comes out.
Please do Richard!
Well, I did prepare these tacos faithfully according to the recipe except using an IPA and adding a little shredded cabbage to the finished product. I can say unequivocally it was a success with my wife and son. I cannot say that using the IPA improved the flavor (since I have nothing to compare) but I can say that the pork was delicious, tender, and moist. Thanks for this recipe. Being a New Mexican I love variety in Mexican food but really appreciate authenticity. This recipe hits the mark.
What can I use instead of beer? We don’t drink alcohol and don’t keep it in the house.
Chicken stock!
This looks delicious! Do you think I can make this with pork tenderloin cut into chunks?
Pork tenderloin would work but you would want to be sure to compensate for the lack of fat that is found in pork shoulder. The reason that pork shoulder is traditionally used is because it keeps the meat tender and juicy during a slow cook process. If you want to use pork tenderloin you may want to add a little chicken broth and keep an eye on it as it might cook in much less time. Does that help? Let me know how it turns out!
This is such an awesome giveaway with many great prizes. I have vowed to get healthy this year and have started but still have a long ways to go.
Good luck I hope you win!
What great prizes! Fingers crossed!! :)
Good Luck!!
This looks exceptional!
Aww thank you sista!
Drooling over these tacos, Liz. And fresh lime on top – perfection!
Awww thank you so much lady!! xo
Love this great giveaway! Thank you for the chance to win!
Good luck lady!!
oh yummy! This looks amazing! What about enchiladas? hmmm
Oooooh good idea!! I do have an enchilada-inspired recipe coming Thursday!! Stay tuned. :)
Dear Liz, these pork tacos would be a hit in my house…they look absolutely delicious! What a wonderful giveaway…thank you for hosting. xoxo, Catherine
Thank you so much Catherine – let me know if you try the tacos!!
You had me at taco! Booked marked and can’t wait to make!
Sister you would love these babies!!