Slow-Cooked Pork Tacos with Spiced Tomato Salsa

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender slow-cooked pork served in warm corn tortillas topped with a vibrant spiced tomato salsa for an authentic taco experience. This Mexican recipe, ready in about 500 minutes, pairs pork shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 12 small corn tortillas
• 3 medium, diced tomatoes
• 1/2 medium, finely chopped red onion
• 1 small, seeded and finely chopped jalapeño
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp ground chili powder
• 1/2 tsp salt for salsa

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rub 2 lbs pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly. Place pork in a slow cooker and add 1 cup water. Cook on low for 8 hours until pork is tender and easily shredded.
2. Step 2: While pork cooks, prepare salsa by combining 3 diced medium tomatoes, 1/2 finely chopped red onion, 1 small seeded and finely chopped jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/2 tsp ground chili powder, and 1/2 tsp salt in a bowl. Mix well and let flavors meld for at least 30 minutes.
3. Step 3: When pork is done, shred it using two forks and stir it into the cooking juices for extra flavor.
4. Step 4: Warm 12 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by spooning generous portions of shredded pork onto each tortilla and topping with spiced tomato salsa. Serve immediately.