Set It & Shred It: BBQ Pulled Pork Tacos
Slow Cooker BBQ Pulled Pork Tacos
aka the tacos that taste like you tried… but didn’t
Look, we all love the idea of slow cooking. You throw stuff in a pot, walk away, live your life, and then come back to something that smells like you’ve been working hard all day when in reality, you were just binge-watching New Girl(again). These BBQ pulled pork tacos are exactly that vibe.
The pork simmers away in sweet, smoky BBQ sauce until it’s so tender it practically falls apart if you look at it wrong. Then it gets tucked into warm tortillas, topped with a zippy slaw or maybe some pickled onions if you’re fancy (and let’s be real—you are). Add a drizzle of extra sauce and you’ve got a dinner that feels like you pulled it off a food truck, minus the line and the existential crisis about tipping on a $23 taco order.
Did You Know?
The whole “slow cook it ‘til it shreds” technique is actually super common across tons of cultures—not just BBQ. From Cuban ropa vieja to Mexican carnitas, everybody’s been slow cooking meat forever. So yes, you are technically a culinary historian just by making these.
Why we love these tacos:
- Zero stress. The slow cooker does the emotional labor.
- Customizable. Corn or flour tortillas, sweet or spicy BBQ, crunchy slaw or creamy avocado—you’re the boss.
- Meal prep queen. Make once, eat all week. Tacos today, BBQ sandwiches tomorrow, quesadilla leftovers? Absolutely.
So whether it’s Taco Tuesday or “I forgot to thaw anything and now it’s 3PM” Thursday, these pulled pork tacos are here to save the day (and your reputation as the person who just always makes good food).
Slow Cooker BBQ Pulled Pork Tacos
Ingredients
Pulled Pork
- 3 pound bone in or boneless boston butt pork roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- BBQ sauce
FOR SERVING:
- Corn tortillas
- Mexican cheese
- Cole Slaw
- Red onion or green onion
Instructions
- Mix together the spices. Now, Grab that pork shoulder and and pat it dry. Then sprinkle all the seasonings all over the pork. Then, slather on your favorite BBQ sauce. Tuck the pork into your slow cooker and let it do its thing: low for 6–8 hours or high for 3–4 (I usually do high for 4-4.5 hours).
- Once it’s fall-apart tender, pull it out, shred it up (but not too much—you want chunky bites, not pork dust), and toss it with more BBQ sauce. How much? Anywhere from ½ to 1 cup, depending on how saucy you like it.
- Warm the tortillas according to package instructions. Lay down a corn tortilla, add a generous amount of pork, squeeze on your fave bbq, and sprinkle a solid spoonful of cole slaw on top!
