Mexican Crock Pot Pork Tortilla Filling

Transform your taco night with this irresistible Mexican Crock Pot Pork Tortilla Filling! Slow-cooked to tender perfection, this recipe combines a two-pound boneless pork shoulder with smoky chipotle peppers, savory spices like cumin and smoked paprika, and a tangy hint of lime juice. The crock pot does all the heavy lifting, infusing the pork with bold, authentic Mexican flavors over hours of slow cooking. Once shredded, this juicy, flavor-packed pork is ready to be generously spooned into warm corn or flour tortillas and topped with your favorite garnishes—think creamy avocado, zesty salsa, or melted cheese. Perfectly suited for a crowd, this easy-to-make, hands-off recipe will quickly become your go-to for Taco Tuesdays, family dinners, or festive gatherings.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic cloves, minced
• 2 peppers chipotle peppers in adobo sauce
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 12 pieces corn or flour tortillas

Directions

Step 1

1. Heat a large skillet over medium-high heat and add olive oil.

Step 2

2. Pat the pork shoulder dry with paper towels and season with 1 teaspoon of salt and 0.5 teaspoons of black pepper.

Step 3

3. Sear the pork on all sides in the skillet until browned, about 2-3 minutes per side. Transfer the pork to the crock pot.

Step 4

4. In the same skillet, sauté the diced onion until softened, about 3-5 minutes. Add the minced garlic and cook for another 1 minute.

Step 5

5. Add the chipotle peppers, ground cumin, chili powder, smoked paprika, dried oregano, and remaining salt and black pepper. Stir and cook for 1 minute to toast the spices.

Step 6

6. Stir in the tomato paste and chicken broth, scraping the bottom of the skillet to deglaze. Pour this mixture over the pork in the crock pot.

Step 7

7. Cover the crock pot and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the pork is tender and falls apart easily.

Step 8

8. Remove the pork from the crock pot and shred it with two forks. Add the shredded pork back into the crock pot and mix it with the cooking juices. Stir in the lime juice and chopped cilantro.

Step 9

9. Serve the pork filling warm in corn or flour tortillas. Garnish with your favorite toppings such as diced avocado, sour cream, salsa, or shredded cheese.

Nutrition Facts

Serving size	(1774.2g)

Amount per serving	% Daily Value*
Calories	3339.8

Total Fat 220.7g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 5246.5mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 24.5g	0%
Total Sugars 13.7g
Protein 189.5g	0%

Vitamin D 0IU	0%
Calcium 494.2mg	0%
Iron 22.6mg	0%
Potassium 4071.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 22.1%

Carbs: 20.0%