Tested till perfect Slow Cooker Pulled Pork Tacos
Slow Cooker Pulled Pork Tacos
Photography by Matthew Kimura

Slow Cooker Pulled Pork Tacos

Start the ingredients in the slow cooker in the morning so dinner simmers during the day. With garnishes set out on the table, everyone can assemble his or her own taco as desired. This is a great meal when kids want to invite friends for supper.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 3-1/2 lb 3-1/2lbboneless pork shoulder
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspvegetable oil
  • 2 2oniononions, finely chopped
  • 6 6cloves garlic, minced
  • 1 tbsp 1tbspchili powder
  • 1 cup 1cupchicken stock
  • 1 cup 1cupfrozen corn
  • 1 cup 1cupsalsa
  • 2 tbsp 2tbsptomato paste
  • 1/4 cup 1/4cupminced fresh coriander or parsley
  • 16 16taco shelltaco shells


  • 2 cups 2cupschopped iceberg lettuce
  • 1 cup 1cupchopped tomatoes
  • 1 cup 1cupshredded Cheddar cheese
  • 1/4 cup 1/4cuplight sour cream
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Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.

Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.

Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.

Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander. Serve in bowl along with basket of taco shells for everyone to spoon mixture into.

Garnishes: Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.

Additional information :

Oven-Braised Pulled Pork Tacos:

Brown pork and remove from pan. Fry vegetables and pour in stock as directed.

Return pork to pan. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with wooden spoons, until pork is tender, 3-1/2 to 4 hours.

Remove pork and shred as directed. Bring sauce to boil over medium heat. Return pork to sauce along with tomato paste, corn and salsa; simmer until thickened and hot, about 15 minutes. Stir in coriander. Serve as directed.


Nutritional Information Per each of 8 servings: about

cal 719 pro 67g total fat 37g sat. fat 12g
carb 29g fibre 4g chol 191mg sodium 766mg

% RDI:

calcium 22 iron 35 vit A 13 vit C 27
folate 34
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