Crock Pot Pork Tacos

I cannot say enough about this pork. It was perfect. It had wonderful flavor and it didn’t overpower everything else. Seriously, probably my favorite kind of tacos now, never again will I make hamburger taco meat over the stove. Okay, well maybe. Never say never right?

Baby Cakes was thrilled with them. He hummed and moaned with every bite, as did I. I can’t really think of anything outside of how great they are to even talk about on this post. They’ve left me dumb.

I came across them while searching for the last pork dish I made on this here blog (no, I do not actually talk like that). And having a very small pork loin in the deep freeze, well, why not? That reminds me of something I could probably tell. The blog I found this on used a large pork roast and although I was initially nervous about using so much in the way of seasonings I am so glad that I did. As I stressed above, these are magnificent!


Crock Pot Pork Tacos
recipe from Shamrock and Shenanigans

1 lb. pork shoulder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
1/2 tablespoon chili powder
1/2 tablespoon cumin
taco shells or tortillas

In a bowl combine the paprika, garlic powder, salt, chili powder and cumin; mix well.
Sprinkle the spice mixture all over the pork, on both sides, and set it in the refrigerator to rest overnight.

In the morning place the pork in the Crock Pot without any liquids and set for 6-8 hours on low heat.

Before serving take two forks and shred the meat.

Serve as you would taco meat.


I served ours on crunchy taco shells with some homemade salsa, sour cream and cheese. Yum!

Make these for supper tonight,