Slow-Cooked California Citrus Pulled Pork Tacos

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender slow-cooked pork infused with bright California citrus flavors, served in warm corn tortillas with fresh toppings for vibrant tacos. This Mexican-inspired taco and burrito recipe, ready in about 500 minutes, pairs pork shoulder, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 3 lbs, trimmed and cut into large chunks pork shoulder
• 1 cup, fresh squeezed orange juice
• 1/4 cup, fresh squeezed lemon juice
• 1/4 cup, fresh squeezed lime juice
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tsp sea salt
• 1 tsp black pepper
• 1 large, sliced yellow onion
• 1 small, seeded and chopped jalapeño
• 12 small corn tortillas
• 1/2 cup, chopped cilantro leaves
• 4, thinly sliced radishes
• 1, sliced avocado
• 1/2 cup, for serving sour cream

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Instructions

1. Step 1: In a large slow cooker, combine 3 lbs pork shoulder chunks with 1 cup fresh squeezed orange juice, 1/4 cup lemon juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 2 tsp sea salt, and 1 tsp black pepper; toss to coat evenly.
2. Step 2: Add 1 large sliced yellow onion and 1 small seeded chopped jalapeño on top of the pork, cover, and cook on low for 8 hours until pork is tender and shreds easily.
3. Step 3: Once cooked, shred the pork directly in the slow cooker using two forks and mix with the cooking juices to keep it moist and flavorful.
4. Step 4: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
5. Step 5: Assemble tacos by layering a generous scoop of the shredded citrus pork on each tortilla, topping with 1/2 cup chopped cilantro leaves, 4 thinly sliced radishes, slices of 1 avocado, and a dollop of 1/2 cup sour cream.