Shredded Pork and Black Bean Slow Cooker Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked pork shoulder with smoky spices and black beans, served in warm tortillas for a flavorful taco night. This mexican-inspired slow cooker ready in about 500 minutes pairs pork shoulder, black beans, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.1 (12 ratings) Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large diced onion and 4 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
  2. Step 2: Transfer the onion and garlic to the slow cooker along with 2 pounds pork shoulder chunks, 1 can (15 ounces) drained and rinsed black beans, 2 tablespoons chopped chipotle peppers in adobo sauce, 1 teaspoon ground cumin, 1 teaspoon paprika, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1 cup chicken broth.
  3. Step 3: Cover and cook on low for 8 hours or on high for 4 hours until pork is tender and shreds easily.
  4. Step 4: Remove pork from slow cooker and shred with two forks. Return shredded pork to the slow cooker, stir in 2 tablespoons fresh lime juice.
  5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Step 6: Assemble tacos by spooning pork and bean mixture onto each tortilla and garnish with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Shredded Pork and Black Bean Slow Cooker Tacos take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shredded Pork and Black Bean Slow Cooker Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Shredded Pork and Black Bean Slow Cooker Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shredded Pork and Black Bean Slow Cooker Tacos for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shredded Pork and Black Bean Slow Cooker Tacos?

Mexican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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