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Slow-Cooker Chipotle-Orange Pork Tacos

4.3

(34)

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Photo of our pulled pork taco recipe with a basket of warm tortillas.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

  • Active Time

    35 minutes

  • Total Time

    10 hours

You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into abrand-new dinnerlater in the week.

Ingredients

4–6 servings

1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied
2 Tbsp. plus 2 tsp. kosher salt
2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. chili powder, preferably chipotle
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, lightly crushed
Corn tortillas, sour cream, cilantro,pickled red onions, and hot sauce (for serving)

Special Equipment

A 6-qt. (or larger) slow cooker

  1. Step 1

    Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.

    Step 2

    Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.

    Step 3

    Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use inChile-Orange Pork Stir-Fry.

    Step 4

    Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill forChile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.

    Step 5

    Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.

  2. Do Ahead

    Step 6

    Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.

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Reviews (34)

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  • Didn't use the cinnamon, subbed 1/2 cup of fresh cilantro for oregano. Not bad for so easy.

    • slpcooks

    • 5/12/2021

  • I made this with all intents on doing the stir fry with leftovers but it was so flippen good we had tacos again the next night.

    • mattenson

    • Chicago

    • 4/6/2021

  • This was VERY easy to make and tasted good. I have a carnitas recipe that I like better, but this was so low-effort that I might opt for this in the future. I do need to add one thing that I did not see in other reviews: The recipe says "4–6 servings" and I can't figure out on what planet that would be true. More like 4-6 MEALS!?! (no... 4-6 DAYS of meals) It's 6lbs of pork shoulder so yeah... I tried it as designed just to see if I was missing something, and instead, I just ended up with a crazy-huge mound of shredded pork. We're going to be eating leftovers through the end of the week, for sure. (Borrowing from that carnitas recipe, it might be worthwhile to reduce the leftover, strained liquid with a little extra OJ and then putting it on the meat. We'll give that a go for tomorrow's dinner. Or the next day. Or the next day... anyway, point made.

    • dcamner8098

    • DC area

    • 1/26/2021

  • Weird taste. Probably the cinnamon. Way too strong. Also flavorless meat, but outside crust was ok. Would not make again.

    • ned7lissy

    • Florida

    • 10/28/2020

  • My family asks me to make this recipe all the time!!! They really enjoy the pickled onions with it.

    • nckstton308317

    • Southern Indiana

    • 10/17/2020

  • This came out too sweet for my taste, and the leftovers the next day were not so appetizing — and I love leftovers! I might make again with just 1 tsp brown sugar, and a bit more lime than orange juice. It sure was easy, though, and since I used some pork shoulder chops that needed to be used, it cooked up tender in three hours.

    • lovestoputter

    • 9/25/2020

  • This was really great and simple. I pickled some onions to add to serve with the tacos. Will definitely make again!

    • Atl1028

    • Atlanta

    • 6/25/2020

  • Just made this and it was delish! Had it with red cabbage slaw, avocado, pickled onions and jalepeno-think this might become my go-to pork taco!

    • splaine

    • Lowell, MA

    • 6/22/2020

  • I made this recipe twice now. 1st time my family gobbled them up. 2nd time My picky nephew ate 3 tacos. Great recipe for Taco Tuesday, Thursday, Friday or any day!

    • jamesak

    • Puyallup, WA

    • 5/27/2020

  • Amazing! I used a 3.5 lb cut but didn't modify the recipe, other than the cook time and temp. I listened to a chef friend who told me to cook on low for as long as I can (8 hours for me) and then chill it for 24 hours after I cook it. Then eat it the next night. He was right. OH MY GOD it was good.

    • technominds

    • Montreal, Canada

    • 4/19/2020

  • Delicious! I added sprinkled Queso Cotija and minced fresh jalapenos, home made pickled red onion and sour cream. My family loved this recipe.

    • JohnStar

    • Miami Beach

    • 4/2/2020

  • 4 forks for ease, flavor and multiple meals from the same base- this makes great shredded pork! Made as written but cut pork into 4 large pieces and reduced cinnamon to 1 1/4 tsp. Definitely make pickled onions ( either this recipe or a fast pickle one) as its the perfect contrast. Making the stir-fry tonight. :-)

    • d7

    • Louisville, KY

    • 2/13/2020

  • This was just 'ok' for me. The pork was a bit tough, and the flavours were fine but not my favourite.

    • nancystarr

    • Canada

    • 2/10/2020

  • We made this for a Superbowl gathering and it was a big hit! I followed the recipe exactly and it took exactly 8 hours in the slower cooker for a 7lb pork shoulder. We also made the pickled onions which were a great garnish. Will definitely make it again for a crowd.

    • Anonymous

    • Toronto

    • 2/7/2020

  • This dish is much more than the sum of its parts. The pork was tasty, the pickled onions were really good, but assembled together with the recommended fixings they were completely amazing! The cinnamon in the onions went so well with the creamy sour cream and the spices in the pork, and the cilantro added just the right finish. We'll definitely make this again.

    • Anonymous

    • Minneapolis, MN

    • 2/5/2020

Tags Taco Mexican Latin American Pork Shoulder Pork Meat Orange Citrus Fruit Main Dinner Nut Free Gluten Free Easy Meal Prep Slow Cooker 万博官网

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