Crock Pot Shredded Pork Tacos

Last Tuesday Theo said to me, "Mommy, EVERY Tuesday should be Taco Tuesday!" (even though it wasn't). But I think he's kind of right; every Tuesday SHOULD be Taco Tuesday, at least for us.

I don't know about your house, but around here, sometimes it seems like no one can ever agree on a meal. With very few exceptions, there is always someone who doesn't like something about whatever it is we're having for dinner. Unless it's taco night. I think it's because they're so versatile: you can really make them with any meat (or none at all), and because we typically serve them bar-style, everyone can add the things they like and skip what we don't. Plus, they require very little prep work, which is a bonus for me.


SO. In honor of Taco Tuesday, I'm sharing with you my favorite recipe for shredded pork tacos. I love making these because I can just throw the pork and seasonings in my crock pot a little before lunch time, turn it on low and let it go. Then at dinner time, all I have to do is shred the meat and get toppings ready, and everyone can have at it. This recipe will feed our family of 6 dinner with lots left over to either have for lunch or freeze for another night. And they're especially good for us to make during baseball season because we can easily take them on the go on nights we need to have dinner at the ball field.


Crock Pot Shredded Pork Tacos

  • 4-5 lb. pork shoulder roast (or cut of your choice)
  • 1 medium onion, chopped
  • 5-6 cloves garlic, crushed (we like garlic a lot, but if you don't just use fewer)
  • Salt
  • Red pepper
  • Chili powder
  • Cumin
  • 3-4 bay leaves (dried)
  • Juice from 1 lime

Optional For Serving:

  • Rice
  • Black beans
  • Corn
  • Shredded lettuce
  • Tomatoes
  • Onions
  • Salsa
  • Guacamole
  • Sour cream
  • shredded cheese
  • Taco shells (hard or soft)
  • Tortilla chips

Put your roast in your crock pot. Top with garlic & onions. Season to taste with salt, red pepper, chili powder, & cumin. Squeeze juice from one lime over the roast and add bay leaves. Cover & cook on low 6-7 hours (or on high approximately 4 hours), until meat shreds easily. Remove bay leaves & shred. Top with your favorite taco fixings.