Get ready to spice up your taste buds with this irresistible spicy pork tacos recipe! Packed with flavor and heat, these tacos are sure to become a new favorite in your recipe rotation. Whether you're hosting a Taco Tuesday with friends or simply craving a delicious meal, these spicy pork tacos are the perfect solution. This recipe uses basic ingredients and isn’t complicated. Get ready to make this one of your new favorite taco recipes!
These spicy pork tacos are not just a hit any day of the year, but they're especially popular around Cinco de Mayo celebrations! I love taco recipes because they are so versatile and can be customizable! Add some of this cilantro lime slaw on top for some extra flavor and you are all set for taco night. Time to give these easy pork tacos a try!
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Ingredients
- Pork shoulder - You can also use pork butt if you prefer that cut of meat. Both would work great!
- Salt
- Pepper
- Onion - I like to use white onion but you could also do red onions.
- Jalapeño - I deseed my jalapeño but if you want spicy jalapeños then omit the deseeding part.
- Garlic
- Orange juice
- Salsa
- Brown sugar
- Chili powder
- Paprika
- Cumin
- Dried oregano
- Cayenne pepper
- Corn tortillas - Pork tacos are just so good with corn tortillas but you could also use soft flour tortillas.
- Shredded cheese
- Shredded lettuce
- Cilantro
- Guacamole
- Sour cream
See recipe card for quantities.
How to Make Spicy Pork Tacos Recipe
Make the spice rub - In a small or medium bowl, make the spice rub. Combine the brown sugar, chili powder, paprika, cumin, dried oregano, and cayenne pepper. Stir to combine and rub generously all over the pork shoulder.
Start the slow cooker - Place the pork shoulder in the bottom of a slow cooker. If there is any remaining dry rub you can pour it right into the slow cooker.
Top the pork shoulder - Top the pork shoulder with salt, pepper, diced onion, diced jalapeño, minced garlic, orange juice, and hot salsa.
Cook - Cook on low for about 8 hours or high for 6 hours in the crock pot. The pork should be tender enough to shred, so you may have to adjust the time a little bit.
Shred the pork - Once the pork is done, transfer it to a large bowl and shred it with two forks. Add about ¼ cup of the cooking liquid to flavor the pork shreds.
Crisp the pork - To crisp: Heat about 1 tablespoon of olive oil in a large skillet over high heat. Spread the shredded meat evenly in the pan and drizzle some more cooking liquid if necessary. Cook until the juice evaporates and the bottom is crispy over medium-high heat. Flip and briefly sear the other side. Be careful not to overcook, you don’t want both sides to be too crispy and still have juicy pork!
Serve - Serve over warm tortillas with your favorite toppings. Enjoy!
Hint: For spicier tacos, do not deseed the jalapeños.
Substitutions/Variations
Corn tortillas - If you don’t have or don’t like corn tortillas, you can definitely use flour tortillas.
Additional topping ideas: fresh lime juice, hot sauce, black beans, bell peppers, fresh pineapple, fresh salsa, corn salsa, red pepper flakes, or green onions.
Make it into a burrito bowl: Simply add everything minus the tortillas to a bowl. If you want you can always add tortilla chips too to make perfect burrito bowls.
Equipment
Crock Pot/Slow Cooker - A nice, large 8-quart crock pot is the best! The bigger the better in my opinion.
Storage
Store ingredients in an airtight container. I like to store them separately.
To freeze: Use freezer-safe containers or resealable freezer bags to store the portions of spicy pork. Make sure to remove as much air as possible from the bags to prevent freezer burn. If using containers, leave some space at the top to accommodate any expansion as the pork freezes.
Easy Slow Cooker Spicy Pork Tacos
Ingredients
- 4 pounds pork shoulder
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 onion diced
- 1 jalapeño deseed and diced
- 6 cloves garlic minced
- ½ cup orange juice
- ⅓ cup hot salsa
Dry Rub
- ⅓ cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- ⅛ teaspoon cayenne pepper
For Serving
- Corn tortillas
- Shredded cheese
- Shredded lettuce
- Fresh cilantro
- Guacamole
- Sour cream
Instructions
- In a small bowl, make the spice rub. Combine the brown sugar, chili powder, paprika, cumin, dried oregano, and cayenne pepper. Stir to combine and rub generously all over the pork shoulder.
- Place the pork shoulder in the bottom of a slow cooker. If there is any remaining dry rub you can pour it right into the slow cooker.
- Top the pork shoulder with salt, pepper, diced onion, diced jalapeño, minced garlic, orange juice, and hot salsa.
- Cook on low for about 8 hours or high for 6 hours. The pork should be tender enough to shred, so you may have to adjust the time a little bit.
- Once the pork is done, transfer it to a large bowl and shred it with two forks. Add about ¼ cup of the cooking liquid to flavor the pork shreds.
- To crisp: Heat about 1 tablespoon of oil in a large skillet over high heat. Spread the pork evenly in the pan and drizzle some more cooking liquid if necessary. Cook until the juice evaporates and the bottom is crispy. Flip and briefly sear the other side. Be careful not to overcook, you don’t want both sides to be too crispy.
- Serve over a corn tortilla with your favorite toppings. Enjoy!
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