Pulled Pork Tacos — 🌮🥑🌽 The BEST pulled pork tacos made with slow cooker pulled pork, nestled in tortillas, and then topped in abundance with cilantro lime slaw, pickled red onions, and avocado crema! Learn how to make these classic Mexican-inspired recipes at home! Easy enough for weeknights but also great for events, game day parties, get-togethers like Cinco de Mayo fiestas, or graduation parties!
Table of contents
Easy Pulled Pork Tacos Recipe
Pulled pork tacos are a family favorite comfort food dinner, and I promise you, everyone will ask you to put this pork taco recipe into your repertoire and rotation! The pork is tender, juicy, and just melts in your mouth. And somehow anything you stuff into a warm tortilla automatically tastes better!
I use Slow Cooker Pulled Pork for these authentic pork tacos. There’s a whole post about what cut of pork to use, the dry rub ingredients, and then basically you just let the pork slow cook in your Crock-Pot for 4 to 8 hours, depending on if you’re cooking on high or low heat. It’s a true set-it-and-forget-it type of recipe.
I like to top my tacos with a tangy, crispy, crunchy lime cilantro slaw made with red and green cabbage, carrots, corn, jalapenos, and more. It adds so much amazing texture to tacos, and I highly recommend it! Not to mention the lovely, vibrant magenta color from the red cabbage. It’s just so eye-catching and inviting.
Also included are briney pickled red onions. This is the easiest recipe for pickled red onions! Just pour a warm vinegar, sugar, and salt mixture over sliced red onions and wait.
Finally, for wonderful richness and creaminess, there’s an avocado crema made with ripe avocados, Mexican crema or sour cream, and a variety of seasonings. This stuff is a crowd favorite of kids and adults alike. I like to drown my tacos in it!
None of the toppings or salsas that I am presenting are “instrumental” to making a successful pulled pork taco. The pork will always be the star of the show!
Taco Fan?
Make sure to check out all my Homemade Taco Recipes.
Everything from Beef Barbacoa to Carne Asada and Tacos Al Pastor to Chicken Tinga Tacos!
Ingredients in Slow Cooker Pulled Pork Tacos
To make the best pulled pork tacos of your life, you’re going to start with a batch of Slow Cooker Pulled Pork, nestle it in tortillas, and then doctor up the pork tacos with the following ingredients and toppings!
Take out the following ingredients:
- Slow cooker pulled pork (or store bought pulled pork)
- Corn tortillas
- Cilantro lime slaw (ingredients below)
- Pickled onions (ingredients below)
- Avocado crema (ingredients below)
- Queso fresco or cotija cheese
- Cilantro
- Limes
- Salsa such as Pineapple Chipotle, Restaurant-Style Salsa, The Best Peach Mango Salsa, Easy Pineapple Salsa, Chunky Tomatillo Avocado Salsa, or your favorite pico de gallo
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
Ingredients in Cilantro Lime Slaw
A tip to save time for this is to buy a bag of “coleslaw mix” that includes both red and green cabbage plus shredded carrots if you can find one!
Or else pick up the following:
- Red cabbage
- Green cabbage
- Shredded carrots
- Corn (fresh, frozen that’s been thawed, or canned that’s been drained)
- Cilantro
- Pickled jalapenos and brine
- Lime juice
- Cumin
- Salt
Ingredients in Pickled Onions
- Apple cider vinegar
- White vinegar
- Water
- Granulated sugar
- Salt
- Red onions
Ingredients in Avocado Crema
- Ripe Hass avocados
- Mexican crema or sour cream
- Pickled jalapenos and brine
- Lime juice
- Salt
- Garlic powder
- Onion powder
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Pulled Pork Tacos with Toppings
To make this recipe for pulled pork tacos and the various condiments and toppings, follow these easy and straightforward steps!
Step 1: Make a batch of Slow Cooker Pulled Pork. It’s a very easy recipe – just plan ahead 4 to 8 hours, since it is made in a Crock-Pot and the exact cooking time will depend on the size of your piece of pork butt and whether you’re cooking on high or low in your slow cooker.
Step 2: Make the Cilantro Lime Slaw by simply combining all the ingredients. Let it sit a bit while you make the other taco toppings.
Step 3: Make the Pickled Onions by adding the vinegars, sugar, and salt to a microwave-safe bowl and heat for 30 seconds. Stir to combine the brine. Place the sliced red onions in a bowl or jar, pour the brine over them, cover, and allow them to marinate at least 10 minutes, or overnight, before using.
Step 4: Make the Avocado Crema by combining all ingredients in the canister of a high speed blender or food processor, and pulsing for a couple seconds. You can also make it by hand if you like a chunkier texture.
Step 5: Assemble the tacos. Add the pork to the tortillas, followed by whatever toppings, salsas, queso fresco, cilantro, lime juice, or black beans you care to add!
Is Pulled Pork the Same as Carnitas?
Pulled pork and carnitas are slightly different but hail from the same beast (the pig), no pun intended.
Pulled pork, either made in the slow cooker or oven, is just that. Cooked pork that is shredded or pulled apart and served. The meat is super soft and tender.
Carnitas takes it one step further and then you crisp up the pork. This is traditionally accomplished by frying the pork in lard, or manteca which is the Spanish word. Also there’s nothing better than a tortilla fried in manteca!
Not a fan of lard? Don’t have any? Local grocery store fresh out? Don’t worry. You can also fry the shredded pork in vegetable or canola oil in a cast iron skillet. However, this is more of an American adaptation and oil isn’t as traditional in my travels and experiences.
You can also broil pulled pork along with some of the cooking juices on a sheet pan for 5 to 10 minutes, or until crispy.
You will frequently see a method similar to this with street taco stands that sell carnitas. There is usually something that looks like a glowing warming box with trays of meat on it. So not a broiler, but more of a glass hot box that gets the job done.
Bottom line: Pulled pork is soft and tender whereas with carnitas the meat is crisped up.
Serving Suggestions
Storage:
If you’ve got a big batch of pulled pork on your hands, keep it airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Only make as many tacos with it as you plan to consume at that time since they’re definitely best eaten fresh.
The various pulled pork tacos toppings will keep as follows:
- Avocado Crema -Up to 3-4 days in the fridge
- Cilantro Lime Slaw – Up to 5 days in the fridge
- Pickled Onions – Up to 10-14 days in the fridge
Pulled Pork Taco FAQs
Yes you sure can. Pulled pork keeps very well in the fridge so feel free to make it a day or two in advance if you know you’re going to make tacos with it.
Or have Crock-Pot pulled pork in the fridge and wondering what you’re going to do with it all? Make pulled pork tacos of course!
Corn all the way if you are wanting to know which type is more traditional.
Although, it’s up to you, and it’s of course based on personal preference.
But it’s much more traditional to use corn tortillas as opposed to flour tortillas. Flour tortillas are more often used with burritos or American-style u0022fajitasu0022 you’d find in a restaurant. But for pork tacos I recommend using corn tortillas.
I always make my pulled pork tacos with slaw, but I also included recipes for avocado crema and pickled red onions in this post. The combination of the three is to die for!
Tips for the Best Pulled Pork Tacos
Making pulled pork tacos is an easy and everyone loves them!
As I mentioned, you need to make a batch of Slow Cooker Pulled Pork or use store bought. Then you can get creative and make and add whatever types of toppings and salsas you like. Remember, all the toppings are purely optional!
Cilantro Lime Slaw – If you can find a bagged salad mix that’s similar to a coleslaw salad mix with both green and red cabbage, and shredded carrots, use that as opposed to chopping and shredded it yourself.
Allow the slaw to soften 5 to 10 minutes before serving it.
Pickled Red Onions – You can make these easy pickled onions and use them as soon as 10 minutes later. But even better is making them a few hours in advance, or overnight.
The flavors marry and mellow as they sit but if you don’t have the luxury of making your pickled red onions in advance, then do what you can and let them marinate for at least 10 minutes.
Avocado Cream – This is the stuff that dreams are made of! It’s creamy, smooth, and if you’re a guacamole fan, or if you find yourself with ripe avocados on hand, this salsa is a great way to use them up.
I also love this topping on Cauliflower Tinga Tacos with Avocado Crema or almost any of the taco recipes below the recipe card section.
Thanks for the Mexican crema or sour cream, coupled with the lime juice, it’s fairly resistant to oxidizing and will last airtight in the fridge for 3 to 4 days.
Salt – When you’re working with plant-based ingredients like you are in the slaw, onions, and crema, it’s really important to use enough salt to bring out the best flavor of each of them.
Use my measurements as a guideline, but don’t be afraid to add a pinch or two more if you think it’s warranted.
Softening Corn Tortillas – These little guys are more prone to ripping and tearing than their flour counterparts. However, to soften them and make them more pliable and user-friendly, place a slightly damp paper towel over a stack of tortillas and microwave on high for 30 seconds.
Want Crispy Tacos? – If you’re a fan of crispier taco shells, add a bit of canola or vegetable oil to a nonstick skillet and fry the tortillas for about 15 seconds per side.
If you want really crispy tacos more like a cruchwrap, follow what I did with the tortillas in my recipe for Cauliflower Tinga Tacos.
BBQ Pork Tacos – Want to turn these into barbecue tacos? Just mix the Slow Cooker Pulled Pork with barbecue sauce. A tablespoon or so of bbq sauce for every portion of pork is what I suggest mixing in. Then top with the condiments or topping of your choice. The Lime Cilantro Slaw will be perfect!
Pulled Pork Tacos and Toppings
Equipment
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 High-Speed Blender or Food Processor
Ingredients
Pulled Pork Tacos
- 2 pounds homemade Slow Cooker Pulled Pork, or store bought
- 12 taco size corn tortillas
- Cilantro Lime Slaw, below
- Pickled Red Onions, below
- Avocado Cream, below
- ½ cup queso fresco
- ¼ cup fresh cilantro, finely minced
- Lime wedges
- Additional salsa, optional and to taste*
Lime Cilantro Slaw
- 1 ½ cups red cabbage, thinly sliced
- 1 ½ cups green cabbage, thinly sliced
- 3 medium/large carrots, peeled and grated
- ½ cup roasted corn, use fresh corn, frozen corn that’s been thawed, or canned corn that’s been drained
- ½ cup fresh cilantro, finely minced
- 2 tablespoons pickled jalapenos, finely minced
- 2 tablespoons pickled jalapenos brine
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
Pickled Red Onions
- ½ of a medium/large red onion, peeled and sliced thin
- 3 tablespoons apple cider vinegar
- 3 tablespoons white vinegar
- 3 tablespoons water
- 1 tablespoon granulated sugar
- 1 to 2 teaspoon salt
Avocado Crema
- 2 ripe medium/large Hass avocados
- ½ cup Mexican crema or sour cream, the former is thinner than the later
- 2 tablespoons pickled jalapenos, finely minced
- 2 tablespoons pickled jalapenos brine
- 2 tablespoons lime juice
- 1 teaspoon salt, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Pulled Pork Tacos – Make one batch of homemade Slow Cooker Pulled Pork. It's a very easy recipe but you need to plan ahead 4 to 8 hours, because it cooks in a slow cooker. Alternatively, you can use store bought pulled pork.
- Assembly – Place the stack of corn tortillas on a microwave-safe plate, damped a paper towels, wring it out, place it over the tortillas, and microwave on high power for 30 seconds. This helps them be more pliable and less prone to ripping. If you prefer crispy tacos, fry the tortillas in a large skillet with a bit of vegetable or canola oil for about 15 seconds per side.
- Add a bit of pulled pork to each taco, and top with the various toppings you want (see items 4 through 7 below for how to prepare the various options), as well as sprinkling queso fresco, cilatanto, lime juice, or other salsas*, as desired. Note – All toppings are entirely optional and should be added if desired, and to taste.
- Cilantro Lime Slaw – To a large bowl, add all the ingredients, stir to combine, and let stand for at least 5 to 10 minutes to soften while you prepare the other toppings. Tip – If you can find a bagged coleslaw type of mix with both red and green sliced cabbage and shredded carrots, use it to save time. Taste and make any necessary salt or seasoning adjustments, to taste. Extra slaw will keep airtight in the fridge for up to 5 days.
- Pickled Red Onions – To a microwave-safe bowl, add the vinegars, sugar, salt, and heat on high power for 30 seconds. Stir to combine.
- Place the sliced red onions in a Mason jar with a lid or medium bowl, pour the vinegar mixture over the onions, stir to combine, and cover. Let stand for at least 5 to 10 minutes, or up to overnight. You can keep it on your counter or in the fridge if you plan to let the onions marinate for many hours. Extra onions will keep airtight in the fridge for up to 10 to 14 days.
- Avocado Crema – To the canister of a high speed blender or food processor, add all ingredients, and pulse for a couple seconds or whiz until desired texture is achieved. Tip – If you prefer a chunkier texture, you can mash the avocado and whisk everything together by hand. Taste and make any necessary salt or seasoning adjustments, to taste. Extra avocado crema will keep airtight in the fridge for up to 3-4 days. It will oxidize a bit but the crema or sour cream, coupled with the lime juice, will prevent it a bit.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Taco Recipes:
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Slow Cooker or Instant Pot Barbacoa Beef — Learn how to make authentic-tasting barbacoa beef in your Instant Pot or slow cooker! EASY, tastes BETTER than a restaurant, and is a dinnertime WINNER!
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Cauliflower Tinga Tacos with Avocado Crema — Roasted cauliflower is drenched in a smoky, perfectly spicy chipotle sauce, then folded into corn tortillas, cheese is added, and baked to crispy perfection! A bright avocado crema sauce is the finishing touch! Naturally gluten-free vegetarian food never tasted so AMAZING! You’ll never miss the meat in these healthy tacos!
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Very easy and delicious! Not the first time I’ve made this!!!
Thanks for letting me know you’ve made it other times and that it turns out delicious for you!
I made this recipe, along with the suggested condiments, exactly as described. The acid in the condiments works perfectly, I didn’t add extra to the taco. I started the pork last night and turned it off when I woke up this morning (8lbs). My husband took his first bite and said “Oh Man”….then he said it again. Big hit, took less time than I thought and I have plenty of leftovers for future tacos.
Highly recommend! (The avacado crema is the BEST)
I made this recipe, along with the suggested condiments, exactly as described. The acid in the condiments works perfectly, I didn’t add extra to the taco. I started the pork last night and turned it off when I woke up this morning (8lbs). My husband took his first bite and said “Oh Man”….then he said it again. Big hit, took less time than I thought and I have plenty of leftovers for future tacos.
Highly recommend! (The avacado crema is the BEST)
Thanks for the 5 star review and I am impressed you made all the condiments! I am glad that your husband loved it, it was a big hit, took less time than you thought, and you have leftovers – a nice win especially on Memorial Day weekend!
Love pickled red onions, but have never made them, SO … I’m not sure how many to buy to make them for the pulled pork tacos. Did I miss that item somewhere in the ingredients listing?
Sorry about the omission – this post had a lot going on! Fixed now in the recipe card, but it’s half of a medium/large red onion, peeled and thinly sliced.