Crazy delicious pork tacos in the slow cooker or oven – great for tacos, nachos, burritos.

These crazy delicious pork tacos, made in your slow cooker, will keep you coming back for more!  Simple ingredients yield impressive flavors!

I’ve said it before, I’ll say it again.  My heart belongs to tacos.  Always has always will.  Sorry wife.  Sorry kids.

I don’t really have a favorite stuffer either.  I’ll throw anything in a tortilla – beef, tofu, veggies, socks.  It doesn’t really matter to me.

When I want pork in my tacos, and I’m being especially lazy, this is the recipe I make.  This is one of those recipes that you pull out of a magazine and say you’re gonna try and you actually do.  I don’t even remember which magazine it came out of because it was so long ago. I changed it a little bit to suit me, but not too much.

There are 2 reasons why, even after all these years, it’s still on rotation. One, because I do it in my slow cooker.  Great if you’re lazy. (No judgment.) No muss, no fuss, and almost no mess.  The other is because, despite the few simple ingredients, the flavor is impressive.  Really, really impressive. But I mean pork – it’s impressive all on its own. It doesn’t need that much help.

But now that I’m putting it down into words, there’s more than 2 reasons.  I always happen to have everything in my kitchen except the pork. Love it when that happens. 

The very last reason, is that it makes a lot.  It’s just me and the wifey so we can have tacos, her very special wet burritos (does that sound icky?), nachos, over rice, freeze it, whatever.  Or you can serve it to a crowd with literally no work.

Per my magazine square, these crazy delicious pork tacos are done in the oven.  If you don’t have a slow cooker put it in the oven.  I don’t do it that way and never have.  I just put in my slow cooker and forget about it.  You can do it in the pressure cooker, though I haven’t tried it.   I like it in the slow cooker and I don’t want to f&*! with it. 

One last thing before we do this – you can use whatever jam/preserves you have.  Well, not plum or blueberry or grape.  Think bright, like anything orange/yellow in color.  I’ve used marmalades, jams, preserves. Peach, apricot, pineapple.  Right now my absolute favorite for this is Maggie’s Farm’s Pineapple Pepper Jelly. It’s like it was made just for these pork tacos! But whatever you have lingering in your fridge, as long as it’s orange/yellow and doesn’t have mold, use it!

Crazy Delicious Pork Tacos

Ingredients

  • 2.5-3 pounds pork shoulder, trimmed of fat
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1/2 heaping cup preserves/jam/jelly – peach, apricot, pineapple
  • sliced, jarred jalapenos, to taste banana peppers if you don't want heat
  • 1 red onion, chopped

EXTRAS

  • tortillas, chopped cilantro, lime, sour cream, onion

Instructions

SLOW COOKER

  1. Set slow cooker on low, place the lid on, just to start heating it up while you prep.

    Mix together the salt, pepper and cumin.

  2. Place 2 large sheets of aluminum foil down, one on top of the other. Make sure it's big enough to create a pouch for your pork.

    Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Make sure to season on all sides and massage it in a bit.

    Spoon the jam/jelly over the pork, turning to coat. Scatter the jalapeños and onion on and around the pork.

    Fold the foil around the pork and crimp the edges to seal tightly. Place it in the slow cooker. Cook on low until fork-tender, about 8-10 hours.

  3. Carefully unwrap the pork, move to a platter or bowl to shred, reserving the juices and veggies. Using two forks shred the pork. Return the pork back into the juices with the onions and jalapeno peppers and toss. Eat!

OVEN

  1. Heat oven to 300° F. Mix together the salt, pepper and cumin.

    Place 2 large sheets of aluminum foil down, one on top of the other. Make sure it's big enough to create a pouch for your pork.

  2. Place the pork in the center of the foil and season with the salt, pepper, and cumin. Make sure to season on all sides and massage it in a bit.

    Spoon the jam/jelly over the pork, turning to coat. Scatter the jalapeños and onion on and around the pork.

    Fold the foil around the pork and crimp the edges to seal tightly.

    Place in a baking dish and cook for about 4 hours, until the pork is fork-tender.

  3. Carefully unwrap the pork, remove, reserving the juices.

    Shred the pork and transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss!

    EAT!

Recipe Notes

You can easily do this the night before. Just follow the directions above, but don’t put it on to cook.  Put your pork pouch in the fridge in a dish.  When you get up, just pop it in the slow cooker, put on low and come home to the smell of fabulousness!  

WANT MORE TACOS???

These crazy delicious pork tacos, made in your slow cooker, will keep you coming back for more!  Simple ingredients yield impressive flavors!
These crazy delicious pork tacos, made in your slow cooker, will keep you coming back for more!  Simple ingredients yield impressive flavors!
These crazy delicious pork tacos, made in your slow cooker, will keep you coming back for more!  Simple ingredients yield impressive flavors!
These crazy delicious pork tacos, made in your slow cooker, will keep you coming back for more!  Simple ingredients yield impressive flavors!

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Crazy Delicious Pork Tacos (or Nachos or Burritos)

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