There is few things more satisfying than the tender, flavorful magic that happens in a slow cooker, and this Crockpot Mexican Pulled Pork Tortillas Recipe is no exception. Imagine juicy pork shoulder slow-cooked for hours, infused with smoky chipotle, zesty citrus, and a blend of spices that bring a fiesta to your taste buds. Wrapped in warm tortillas and topped with fresh, vibrant fixings, this dish turns any meal into an instant celebration. Trust me, once you make it, this recipe will become a treasured favorite in your kitchen.
Ingredients You’ll Need
These ingredients are simple, wholesome, and packed with flavor, each contributing to the ultimate balance of spice, tang, and savoriness that makes these tortillas truly special. From the tender pork shoulder to the fresh lime juice that brightens every bite, every item is essential and worth sourcing fresh for the best results.
- Pork shoulder or pork butt (3–4 lbs): The star of the dish, offering rich marbling that makes the meat incredibly juicy and tender after slow cooking.
- Olive oil (1 tablespoon): Helps the spices adhere to the pork and adds a subtle fruitiness to the overall flavor.
- Onion (1, sliced): Adds a sweet, aromatic foundation beneath the pork.
- Garlic (4 cloves, minced): Packs savory punch and depth of flavor.
- Chili powder (1 tablespoon): Brings warm heat and rich color.
- Ground cumin (1 teaspoon): Earthy and nutty, it’s a classic Mexican spice that pairs perfectly with pork.
- Smoked paprika (1 teaspoon): Adds smoky depth without overpowering the other flavors.
- Dried oregano (½ teaspoon): A touch of herbal brightness to round out the spice mix.
- Salt (½ teaspoon): Essential for enhancing all the flavors.
- Black pepper (½ teaspoon): Adds subtle heat and complexity.
- Chipotle pepper in adobo (1, chopped, optional): For those who want a smoky, spicy kick.
- Orange juice (½ cup): Offers citrus sweetness that tenderizes and balances the heat.
- Lime juice (¼ cup): A zesty brightness that wakes up the palate.
- Chicken broth or water (½ cup): Keeps the pork moist during slow cooking and creates flavorful jus.
- Small flour or corn tortillas (8–10): The perfect soft vessel to hold your pulled pork masterpiece.
- Optional toppings: Shredded lettuce, salsa, avocado, cheese, sour cream, cilantro, lime wedges – customize your tortilla exactly how you love it!
How to Make Crockpot Mexican Pulled Pork Tortillas Recipe
Step 1: Prepare the Pork and Spice Rub
Start by rubbing the pork shoulder with olive oil and the blend of chili powder, cumin, smoked paprika, oregano, salt, and pepper. This not only coats the meat with delicious seasoning but also forms the flavorful crust that will permeate the pork as it cooks low and slow.
Step 2: Layer the Crockpot
Place the sliced onions and minced garlic at the bottom of your crockpot. This aromatics bed prevents the pork from sticking and infuses the meat with sweetness and depth during cooking.
Step 3: Add the Pork and Liquids
Set the seasoned pork on top of the onions and garlic. Scatter the chopped chipotle pepper around the sides if you like some heat. Pour in the orange juice, lime juice, and chicken broth or water carefully around the edges, ensuring not to wash off the seasoning on top of the meat.
Step 4: Slow Cook to Perfection
Cover your crockpot and cook the pork on low for 8 to 10 hours or on high for 5 to 6 hours. The goal is tenderness so great that the pork shreds effortlessly with a fork. This slow cooking is where all the magic happens.
Step 5: Shred and Coat
When the pork is perfectly tender, remove it from the crockpot and shred it using two forks. Return the shredded pork to the crockpot juices and stir well so every bite is juicy and flavorful.
Step 6: Warm Tortillas and Assemble
Gently warm your tortillas, then pile in a generous helping of the succulent pulled pork. Add any of your favorite toppings and serve immediately for a taste sensation that will have everyone asking for seconds.
How to Serve Crockpot Mexican Pulled Pork Tortillas Recipe
Garnishes
The beauty of this recipe is how flexible it is. Fresh, crisp shredded lettuce adds crunch, while creamy avocado or sour cream offers cooling richness. Salsa brings acidity and sweetness, cheese lends melty indulgence, and bright cilantro leaves and lime wedges provide bursts of herbal and citrus brightness that perfectly complement the smoky pork.
Side Dishes
To round out your meal, consider classic Mexican-inspired sides like Mexican street corn, refried beans, or a colorful, tangy slaw. Rice dishes with cilantro and lime also pair wonderfully, creating a balanced meal that’s as comforting as it is delicious.
Creative Ways to Present
Elevate your dinner table by serving these tortillas family-style, allowing everyone to assemble their own creations with an array of toppings. Alternatively, turn leftovers into hearty nachos or quesadillas the next day to keep the fiesta going long after the first serving.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover pulled pork to an airtight container and refrigerate for up to 4 days. It stays juicy and actually tastes even better the next day as the flavors have more time to marry. Be sure to keep the pork juices with it to prevent drying out.
Freezing
If you want to save your Crockpot Mexican Pulled Pork Tortillas Recipe for longer, freezing is a fantastic option. Portion the shredded pork in freezer-safe containers or bags with some cooking liquid and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, covered, to keep the pork moist. Adding a splash of broth or water during reheating helps maintain tenderness and juiciness.
FAQs
Can I use other cuts of pork for this recipe?
While pork shoulder or pork butt are ideal for their fat content and tenderness, you can try pork loin if you’re looking for a leaner option. Just be aware it might not be as juicy or shred as easily after slow cooking.
Is it necessary to use chipotle pepper in adobo?
The chipotle pepper adds a smoky heat that really elevates the flavor, but it’s completely optional. If you prefer a milder taste, simply leave it out or reduce the amount.
Can I make this recipe gluten-free?
Absolutely! Just use corn tortillas instead of flour tortillas, and double-check your seasonings and broth to ensure they don’t contain gluten additives.
How can I make the tortillas softer?
Warming tortillas wrapped in a damp cloth in the microwave or heating them quickly on a dry skillet helps make them more pliable and soft, which is perfect for folding around the pork filling.
What toppings do you recommend for picky eaters?
Keep it simple with just cheese and sour cream, or even a bit of plain shredded lettuce. Sometimes the pork itself is so flavorful that minimal toppings let it shine and are more approachable for picky palates.
Final Thoughts
There is nothing quite like the joy of gathering around a plate of warm, tender meat tucked into soft tortillas, especially when it’s this Crockpot Mexican Pulled Pork Tortillas Recipe that’s bursting with smoky, tangy, and zesty flavor. It’s a recipe that invites sharing, experimenting, and savoring every single bite. Give it a try—you just might find your new weeknight dinner obsession.
Print
Crockpot Mexican Pulled Pork Tortillas Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8–10 tortillas
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This comforting Crockpot Mexican Pulled Pork Tortillas recipe features tender, slow-cooked pork shoulder infused with bold spices and citrus juices. Perfect for an easy weeknight meal, the shredded pork is served in warm tortillas with your favorite toppings like avocado, salsa, and cheese, making delicious homemade tacos bursting with authentic Mexican-inspired flavors.
Ingredients
Main Ingredients
- 3–4 lbs pork shoulder or pork butt, trimmed of excess fat
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 chipotle pepper in adobo, chopped (optional)
- ½ cup orange juice
- ¼ cup lime juice
- ½ cup chicken broth or water
- 8–10 small flour or corn tortillas
Optional Toppings
- Shredded lettuce
- Salsa
- Avocado
- Cheese
- Sour cream
- Cilantro
- Lime wedges
Instructions
- Prepare the Pork: Rub the pork shoulder evenly with olive oil, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to infuse the meat with flavor.
- Arrange Ingredients in Crockpot: Place the sliced onion and minced garlic at the bottom of the crockpot, then set the seasoned pork on top.
- Add Liquids and Chipotle: Scatter the chopped chipotle pepper (if using) around the pork, then pour the orange juice, lime juice, and chicken broth or water around the sides of the meat without washing off the seasoning.
- Slow Cook the Pork: Cover the crockpot and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is tender and can be easily shredded with a fork.
- Shred the Pork: Remove the pork from the crockpot and shred it using two forks. Return the shredded pork to the crockpot juices and stir to fully coat and keep moist.
- Warm Tortillas and Assemble Tacos: Heat the tortillas until warm and fill them with the pulled pork mixture. Add your favorite toppings such as shredded lettuce, salsa, avocado, cheese, sour cream, cilantro, and lime wedges, then serve immediately.
Notes
- Pork can be prepared ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Leftover pulled pork is versatile and can be used in burrito bowls, nachos, quesadillas, or as a sandwich filling.
- To keep this recipe gluten-free, use corn tortillas and verify that all seasonings and toppings are gluten-free.
