Authentic Mexican Slow-Cooker Pork Tacos

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-cooked pork shoulder, seasoned with smoky chipotle and garlic, served in warm corn tortillas with fresh toppings. This Mexican recipe, ready in about 260 minutes, pairs pork shoulder, chipotle peppers in adobo, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 6 Mexican cuisine 480 cal/serving

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Ingredients

2.5 lbs pork shoulder
2 tbsp chipotle peppers in adobo
1 large, diced onion
4 cloves, minced garlic
2 tbsp olive oil
8 corn tortillas
1, sliced avocado
1, cut into wedges lime

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2.5 lbs pork shoulder, 1 large diced onion, and 4 minced garlic cloves. Cook for 5 minutes until browned on all sides.
Step 2: Transfer to a slow cooker. Add 2 tbsp chipotle peppers in adobo, 1/2 cup adobo sauce from the can, and 1 cup water. Cook on low for 8-10 hours until the pork is tender and falls apart.
Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Serve shredded pork on tortillas with sliced avocado, a squeeze of lime, and additional adobo sauce if desired.