Shredded Pork and Black Bean Slow Cooker Tacos

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Slow-cooked pork shoulder with smoky spices and black beans, served in warm tortillas for a flavorful taco night. This Mexican-inspired slow-cooker recipe, 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.

Ingredients

• 2 pounds, trimmed and cut into large chunks pork shoulder
• 1 can (15 ounces), drained and rinsed black beans
• 2 tablespoons, chopped chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4, minced garlic cloves
• 1 large, diced onion
• 1 cup chicken broth
• 2 tablespoons, fresh lime juice
• 12 small corn tortillas
• 1/4 cup chopped, for garnish cilantro
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.