Slow Cooker Pork Recipe - Allrecipes.com
Slow Cooker Pork Recipe
  • READY IN 8+ hrs

Slow Cooker Pork

Recipe by  

"A very simple recipe that can be adjusted for heat. Serve with warm tortillas and your choice of garnishes, such as: lettuce, grated cheese, chopped onions, guacamole, salsa, sour cream, and olives."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 5 mins

Directions

  1. Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.
  2. Remove pork shoulder from pot and shred.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

This is a good recipe. For those who find that it lacks flavor, DO NOT ADD LIQUID. Pork shoulder/boston butt makes lots of its own liquid in the slow cooker (you only dilute the flavor when you add liquid). Just rub the spices over the meat and throw it in the cooker and you will have a flavorful piece of meat (with plenty of liquid) to shred and use for tacos, burritos or whatever.

 
Most Helpful Critical Review
Jan 07, 2004

Not what I was expecting but easy and tasty. Will probably make again.

 
Jul 30, 2005

We make something similar to this for "taco night" at our house. The only changes I make are, I put the pork roast in the crockpot, season with salt and pepper and garlic and cook all day. I don't use any liquid. We lightly fry flour tortillas and assemble the tacos! This is a family favorite!

 
Dec 13, 2004

Rubbed the taco seasoing on the roast the night before and poked the meat several times. Added a can of mexican chilies to the slow cooker. Made excellent shredded burritos with the addition of cheese and refried beans.

 
May 12, 2005

I LIKED THE IDEA OF THIS RECIPE BUT WANTED IT LOWER IN FAT SO I THREW CHICKEN BREASTS IN THE CROCKPOT INSTEAD OF PORK..WHEN THE CHICKEN WAS DONE I SHREDDED IT AND LET IT SIMMER IN THE SAUCE A LITTLE LONGER..MADE GOOD CHICKEN TACOS

 
Feb 12, 2004

Incredibly simple idea that made a great dinner. I used "hot" taco seasoning so I left out the chili powder and red pepper; but the pork didn't really soak up much of the taco seasoning. Next time I'll try shredding the pork right in the pot, letting it soak up some of the flavored water, then draining and serving. Our 1 1/2 lb pork shoulder was done in a little over 6 hours, and made enough for three large "chimichangas". We put the pork in multigrain tortillas, wrapped them up and baked them for about 15 minutes to get them a little crunchy, then served over a bed of lettuce with chopped red bell pepper, chopped scallions, salsa, black olives, and a little cheese -- a great dinner!

 
Dec 11, 2003

Great recipe-my whole family loved it! We've eaten this as soup topped with cheese, and we've had this as chalupa meat with lettuce, cheese, & tomatoes. Definitely a keeper! Thanks!

 
Jan 31, 2007

This is fantastic!!! I used the shredded pork to make flautas. I dipped wheat tortillas in hot oil, rolled the meat up inside each one, then baked in a 350 oven for 25 minutes. Top off with sour cream and your favorite mexican garnishes. Everyone raved about em and they were eaten up quickly.

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 573 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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