Honey Lime Slow Cooker Pulled Pork Tacos with Pineapple Slaw

Fresh, flavorful, and easy, the whole family will love these Crock Pot pork tacos!

Course Dinner

Cuisine American, Mexican

Keyword crock pot pulled pork, pork tacos, pulled pork tacos, Slow Cooker Pulled Pork

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 328kcal

Author Blair Lonergan

1 small onion, diced (about 1 cup)
1 (16 ounce) jar mild thick and chunky salsa
¼ cup honey
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1 ½ tablespoons finely chopped canned chipotle peppers in adobo sauce
1 ½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon dried oregano
2-3 lbs. boneless pork butt or pork shoulder, trimmed and cut into 2-inch cubes
For serving: optional pineapple slaw (see recipe below); warm corn tortillas or flour tortillas; pico de gallo or salsa, queso fresco or other cheese, chopped fresh cilantro, chopped onion, lime wedges, tomatoes, sour cream

In a 6-quart (or larger) slow cooker, stir together onion, salsa, honey, soy sauce, Worcestershire sauce, lime juice, chipotle chiles, salt, garlic powder, cumin, paprika, and oregano.
Add pork and toss to coat. Cover and cook until the pork is fall-apart tender (an internal temperature of about 205°F), about 4-5 hours on HIGH or 6-7 hours on LOW.
Shred the pork with two forks. Stir the pork back into the cooking juices. Taste and season with additional salt and pepper, if desired.

At least 15 minutes before serving, in a large bowl whisk together the yogurt, lime juice, vinegar, and honey. Season with salt and pepper to taste. Add the cabbage, pineapple, and green onions. Toss to coat. Garnish with fresh cilantro, if desired.

Use a spoon or tongs to serve the shredded pork in tortillas. Garnish with pineapple slaw or other desired toppings. Serve immediately.

You do not need to add any extra liquid to the Crock Pot. The juices from the salsa, onion, lime juice, soy sauce, and Worcestershire sauce, as well as the condensation from the slow cooker, should be more than enough liquid by the end. You don’t want to water-down the sauce.

Cutting the pork shoulder or pork butt into large chunks before adding it to the Crock Pot helps the meat cook a little bit faster, and also makes it easier to shred at the end.

You may need to adjust the cooking time, depending on how hot your slow cooker runs. The pork will be fall-apart tender when it reaches an internal temperature of 205°F on an instant-read meat thermometer. Mine is always very tender after just 4 hours on HIGH.

If your pulled pork is tough, it’s probably because you haven’t cooked it long enough. The collagen in the meat is what keeps it tough, so you need to allow plenty of time for those fibers to break down. Just extend the cooking time and make sure that there’s enough liquid to keep the pork moist as it simmers.