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Slow Cooker Pork Tacos


I love all kinds of tacos, but since I’ve become acquainted with slow cooked pork shoulder (or Boston butt as it is called in the South), I’ve become partial to pork tacos. Pork pairs amazingly with all of my favorite toppings, especially 5 Minute Homemade Salsa and guacamole. And if you want to try this nifty trick, you can turn your homemade flour tortillas (or store bought, its ok as long as you check ingredients) into stuffable hard shells like the ones pictured above and fill them to the brim with toppings.

Also, I’ve been toying with the idea of trying the Whole30 like Tricia (GASP!), and in my search for breakfast items, I discovered that leftover pork taco meat is delicious served with eggs and avocado slices for breakfast.

Slow Cooker Pork Tacos


Kim @ onceamonthmeals.com


  • 3 pounds boneless boston butt roast (pork shoulder)
  • 4 teaspoons minced garlic
  • 0.5 cups 5 Minute Homemade Salsa (plus more for serving)
  • 1 Tablespoon chipotle chiles en adobo, chopped (canned)
  • 1 Tablespoon chili powder
  • salt and pepper to taste
  • 12 Tortillas (homemade preferred)


Place roast in a slow cooker. In a small bowl, combine garlic, salsa, chipotle chiles, chili powder, salt, and pepper. Pour over roast and cook on low 6-8 hours until tender and easily shredded. Remove roast and shred into bite sized pieces. Reserve about one cup of cooking liquids and discard the rest. Toss meat in reserved liquids and serve in tortillas with desired toppings.

Freezing Directions:

Combine all ingredients except tortillas and toppings in a gallon freezer bag. Label and lay flat to freeze. TO SERVE: Thaw. Place in a slow cooker and cook as directed above. {Note: you can alternately cook the roast and then freeze the cooked meat. Simply thaw and reheat.}

Servings: 6


**conversion chart image provided by Erik Spiekermann

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