Slow Cooker Tex-Mex Pulled Pork Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Tender slow-cooked pork shoulder simmered in smoky spices served in warm corn tortillas topped with tangy pickled red onions. This Mexican-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 1 cup (for pickled onions) apple cider vinegar
• 2 tbsp (for pickled onions) sugar
• 1 cup (for pickled onions) water
• 1 large, thinly sliced (for pickling) red onion
• 12 small corn tortillas
• 1/4 cup chopped (for garnish) fresh cilantro
• 4 wedges (for serving) lime wedges

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

Instructions

1. Step 1: In a small bowl, combine 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over 3 lbs cut pork shoulder chunks.
2. Step 2: Place the seasoned pork into the slow cooker and pour 1 cup chicken broth around it. Cover and cook on low for 8 hours or on high for 4-5 hours until pork is tender and pulls apart easily.
3. Step 3: While pork cooks, prepare pickled onions by combining 1 cup apple cider vinegar, 2 tbsp sugar, and 1 cup water in a saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and pour over 1 large thinly sliced red onion in a heatproof bowl. Let cool and refrigerate until ready to serve.
4. Step 4: When pork is done, shred it using two forks and mix with cooking juices in the slow cooker.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
6. Step 6: Assemble tacos by filling tortillas with pulled pork, a spoonful of pickled onions, and garnish with 1/4 cup chopped fresh cilantro and lime wedges on the side.