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Slow Cooker Pork Shoulder for Tacos (3 Ingredients)

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Achieve perfectly tender, melt-in-your-mouth pork for tacos with minimal effort using your slow cooker! This 3-ingredient recipe uses pork shoulder and your favorite salsa to create succulent, flavorful meat that’s ready to shred and serve.

  • Yield: 8 1x

Ingredients

Scale

For the Pork:

  •  3-4 lbs pork shoulder (pork butt), trimmed and cubed

For the Flavor:

  • 1 jar (16 oz) salsa verde or chunky red salsa

For the Aromatics:

  • 1 medium onion, diced

Instructions

  1. Prepare the Pork: Begin by trimming any excessively large pieces of surface fat from the pork shoulder. Cut the meat into 1.5-inch to 2-inch cubes. This ensures even cooking and easier shredding later.
  2. Combine Ingredients: Place the cubed pork into the slow cooker. Add the diced onion and pour the entire jar of salsa over the meat. Stir well to ensure every piece of pork is thoroughly coated in the salsa.
  3.  Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the meat is incredibly tender and easily pulls apart with a fork.
  4. Shred the Meat: Once the pork is cooked through and tender, use two forks to shred the meat directly in the slow cooker. This allows the pork to stay in the flavorful juices.
  5. Optional Crisp Finish (for Texture): For authentic carnitas-style edges, preheat your oven to 425°F (220°C) or set your broiler to high. Spread the shredded pork onto a large baking sheet lined with foil. Drizzle a little of the leftover cooking liquid over the top.
  6. Broil: Place the baking sheet in the preheated oven or under the broiler for 5-8 minutes, or until the edges of the pork are crispy and slightly caramelized. Watch closely to prevent burning.
  7. Serve: Allow the meat to rest for a few minutes. Serve immediately in warm tortillas with fresh cilantro, lime wedges, and diced onions.

Notes

Choosing the Pork: Pork shoulder (or Boston butt) is the best choice for this recipe because its fat content keeps the meat moist during the long slow-cooking process.

Salsa Choice: Salsa verde (tomatillo-based) provides a bright, zesty flavor, while a chunky red salsa offers a more traditional tomato and chili profile. Both work perfectly as they contain all the necessary seasonings.

The Crisp Finish: While optional, broiling the shredded pork for a few minutes adds a wonderful textural contrast that mimics traditional fried carnitas.

Serving Suggestions: Serve these tacos with fresh toppings like cilantro, white onion, radish slices, avocado, and plenty of fresh lime juice.

Leftovers: Store leftover pork in its juices in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

Enjoy these incredibly easy and flavorful Slow Cooker Pork Tacos!

  • Author: Elle
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten-Free

Find it online: https://slowcookerrecipes.us/slow-cooker-pork-shoulder-for-tacos/