These Slow Roasted Pulled Pork Tacos are a delicious twist on regular ground beef tacos. The sweet and spicy pork is slow-cooked in the oven, shredded, then piled into tortillas with your favorite toppings. The pork can also be cooked in a slow cooker so if you need to go out, you can leave it to simmer all day – the aroma when you come back home will be out of this world!
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Slow Roasted Pulled Pork Tacos
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
This pulled pork recipe is cooked in the oven – on its very lowest setting – for 7-8 hours. If you prefer, you can cook it in a slow cooker for 8-12 hours. Both methods will yield flavorful and tender pork that is hard to resist!
I love this recipe because you really can’t go wrong. The pork has a wonderful sweet and savory taste, and it’s really just simple ingredients working together to create an elevated flavor.
When the cooking time is over, pull the pork and pile onto tortillas. Don’t forget to add your favorite taco toppings like chopped tomatoes and onions, avocado, and cheese. Or serve it with a side of Cilantro Lime Rice and Refried Beans.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Pork Shoulder or Pork Butt – with the bone-in if cooking in the oven.
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Dijon Mustard
- Brown Sugar
- Taco Seasoning
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Pork
One of the hero ingredients in this dish is pork, so here are some more recipes using the same:
- Instant Pot Pork Carnitas Bowls
- Fast & Delicious Cashew Pork Stir-Fry Recipe
- Apple and Feta Stuffed Pork Tenderloin
More Pulled Pork Recipes
Looking for more pulled pork inspo? Check these recipes out next:
- If cooking the pork in the oven, I suggest leaving the bone in the meat and the fat layer on.
- If cooking the pork in a slow cooker, use a boneless cut and remove the layer of fat.
- This is my personal preference!
How Do I Make Slow Roasted Pulled Pork Tacos?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 5-6 lb. (2.2 - 2.7kg) bone-in pork shoulder or pork butt
- 3-4 (1oz/28g) packages Taco Seasoning
- 4 Tbsp pure maple syrup
- 2 Tbsp Dijon mustard
- ½ cup brown sugar
- 5 tsp of fresh minced garlic
- Your favorite taco toppings
- Preheat the oven to 240C/475F/Gas 9.
- Place the pork in an oven-safe pan fat side up.
- In a small bowl combine the taco seasoning, maple syrup, Dijon, brown sugar, and garlic.
- As soon as the oven is fully heated, pour the marinade over the pork, spreading as well as you can. Cover with aluminum foil and place in the oven.
- After 10 minutes, turn the heat down to 100C/200F/Gas ½ and let it cook low and slow for 7-8 hours. Do NOT open the oven door.
- Remove pork from the oven and remove the layer of fat.
- Use forks or bear claws to pull the pork.
- Serve immediately on tortillas with your favorite taco toppings, or cool and store in an airtight container in the refrigerator for up to 3 days.
You can prepare this recipe in a slow cooker if you prefer. Use boneless pork shoulder and remove the top layer of fat. Place the pork in the crock and pour the marinade over it. Add a cup of water. Cook on low for 8-12 hours.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 98mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 7g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Quick & Easy Spicy Salsa
- Side Dish: Homemade Guacamole
- Side Salad: Super Easy Crisp & Crunchy Broccoli Slaw Recipe
- Beverage: Texas Margaritas
- Dessert: Classic Peanut Butter Cookies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!