Authentic Pulled Pork Tacos

These pulled pork tacos are smoky, juicy, and loaded with flavor. Pile on your favorite toppings and get ready for sticky fingers and happy taste buds!

Are you looking for a way to shake up Taco Tuesday?

My family loves tacos, but we’ve done the ground beef to death and the kids weren’t crazy about using fish sticks (I tried).

But pulled pork?

Instant winner?

It’s juicy, a little smoky, and works with all the toppings: slaw, salsa, pickled onions, even just cheese if that’s what’s left in the fridge.

I actually made the pork on a Sunday in my slow cooker and used the leftovers, so it felt super low-effort but tasted like something from a food truck.

So if you’re also looking for a way to put a twist on your tacos, try this recipe:

Ingredients for Pulled Pork Tacos

This isn’t one of those “use whatever you’ve got” kind of recipes but these ingredients bring the flavor.

Most of them are pantry basics, and the rest are easy to grab at any grocery store.

• Pork shoulder – The good kind of fatty, shreds like a dream after slow cooking.
• Olive oil – Just a little to help with the sear.
• Smoked paprika – Gives that deep, smoky vibe without needing an actual smoker.
• Chili powder – Adds warmth and a tiny kick.
• Cumin – Classic taco seasoning move, can’t skip it.
• Garlic powder – Because chopping garlic is not happening today.
• Onion powder – Rounds out the flavor without tears.
• Salt – Don’t be shy, it brings everything to life.
• Black pepper – A little bite, nothing wild.
• Cayenne – Totally optional, but great if you like heat.
• Chicken broth – Helps it stay tender while cooking.
• Orange juice – Secret ingredient alert—adds sweetness and brightness.
• Apple cider vinegar – Balances the richness with a little tang.
• Brown sugar – Just enough to give it that sticky, caramelized edge.
• Tortillas (corn or flour) – Whatever your crew prefers, just make sure they’re warm.
• Toppings – Think cabbage, pickled onions, salsa, avocado, cheese… or whatever didn’t get eaten last night.

How to Make Pulled Pork Tacos

1. Make the Spice Rub

Mix all the dry seasonings in a small bowl so they’re ready to go.

You can double the batch and keep some in a jar for next time (makes taco night way faster).

2. Rub Down the Pork

Pat the pork shoulder dry and coat it all over with the spice mix.

Really press it in, don’t just sprinkle it!

3. Sear It

Heat olive oil in a big skillet and sear the pork on all sides until it’s got a nice crust.

If your pan’s small, work in batches so the meat actually browns instead of steaming.

4. Add the Liquids

Pour the chicken broth, orange juice, vinegar, and brown sugar into the bottom of your slow cooker.

Nestle the pork in there so it’s half covered.

5. Let It Cook

Set your slow cooker on low for 8 hours or high for 4 to 5 hours.

It’s done when it falls apart with a fork and smells amazing.

Flip the pieces halfway through if you remember. It helps them cook evenly, but it’s not a dealbreaker.

6. Shred and Sauce

Take the pork out and shred it in a big bowl.

Scoop some of the cooking juice over the top to keep it moist and flavorful.

7. Build Your Tacos

Warm up your tortillas and pile on the pulled pork.

Add whatever toppings you like or just keep it simple with cheese and hot sauce.

8. Serve It Up

Put everything on the table and let everyone build their own tacos.

It gets messy quick, so keep the napkins close!

(And leftovers make awesome quesadillas or grain bowls the next day.)

Pulled Pork Tacos: Messy and Worth It

These pulled pork tacos hit that perfect mix of smoky, juicy, and just a little sweet.

They’re easy enough for a weeknight but taste like something way more special. Definitely going on repeat around here.