Slow-Cooked Chipotle Pork Shoulder Tacos

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender pork shoulder simmered with smoky chipotle peppers and Mexican spices, served in warm corn tortillas with fresh cilantro and onion. This Mexican-inspired taco and burrito recipe, ready in about 495 minutes, pairs pork shoulder, chipotle peppers in adobo sauce, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lbs pork shoulder
• 2 peppers with 2 tbsp sauce chipotle peppers in adobo sauce
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 1 cup chicken broth
• 12 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Combine 2 lbs pork shoulder trimmed of excess fat, 2 minced chipotle peppers with 2 tbsp adobo sauce, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a slow cooker. Stir to coat the pork evenly.
2. Step 2: Add 1 diced medium yellow onion and 1 cup chicken broth around the pork without washing off the seasoning. Cover and cook on low for 8 hours until the pork is very tender and easily shredded with a fork.
3. Step 3: Remove the pork from the slow cooker and shred with two forks, discarding any large pieces of fat. Return shredded pork to the cooking liquid and stir gently to soak up juices.
4. Step 4: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Serve the chipotle pork piled onto warm tortillas, garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over the top.