Slow Cooker Pulled Pork Street Tacos

pulled pork street tacos
Vicki Shanta Retelny, RDN
Total Time: 255 min
Prep Time: 15 min
Cook Time: 240 min
Servings: 10 (1 taco each)

Nutrition Highlights (per serving)

254 calories
14g fat
16g carbs
15g protein
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Nutrition Facts
Servings: 10 (1 taco each)
Amount per serving  
Calories 254
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 49mg 16%
Sodium 691mg 30%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 6g  
Includes 4g Added Sugars 8%
Protein 15g  
Vitamin D 0mcg 0%
Calcium 66mg 5%
Iron 2mg 11%
Potassium 413mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Slow cooking takes pork to a divine level. It becomes super flavorful with a turmeric spiced rub and tender when simmered in a tomato-based honey, apple cider vinegar, and Dijon mustard sauce.

The brain boost in this dish comes from the Indian spice turmeric, with its powerful anti-inflammatory properties. Turmeric has been found to fend off inflammation in the body. That bodes well for brain health, too. Plus, the vitamin C, potassium, and folic acid in the tomato paste offer your mind beneficial nutrients.

Raw apple cider vinegar is a potent tonic. It's packed with probiotics—the good bacteria! The vinegar gives the sauce a delightful acidic flavor, which is balanced nicely by the sweetness of raw honey. It's a delectable, no-brainer dish.


  • 3 pounds boneless pork shoulder, fat trimmed and cut into 4 pieces
  • 2 tablespoons freshly grated or dried turmeric root
  • 2 teaspoons kosher salt
  • 1 tablespoon garlic powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1/2 cup raw apple cider vinegar
  • 1/2 cup water
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons raw honey
  • 1 tablespoon Dijon mustard
  • 10 soft flour "street-size" taco shells
  • 1 cup shredded Romaine lettuce (optional)
  • 1 large jalapeno, thinly sliced, membranes and seeds removed (optional)
  • 1/2 large avocado, thinly sliced (optional)
  • 1/2 cup low-fat plain Greek yogurt (optional)
  • 1 large lime, quartered and juiced (optional)


  1. Place turmeric, salt, garlic powder, paprika, and black pepper into a large bowl. Stir together and add the pork pieces. Rub all sides with the spice mixture.

  2. In another bowl, add the tomato paste, vinegar, water, Worcestershire sauce, honey, and mustard. Stir until well-blended.

  3. Add the rubbed pork pieces into the bowl of the slow cooker. Pour the liquid mixture on top.  Secure the slow cooker lid on top and start the cooker. Cook to the designated time on your cooker (usually 4 to 6 hours for boneless meat).

  4. When cooking is complete, open cooker and remove meat onto a cutting board. With two forks, carefully pull the pork apart. Place the meat onto the taco shells.

  5. If desired, add accompaniments, such as lettuce, jalapenos, plain yogurt, avocado, and lime juice on top of each.

Ingredient Substitutions and Variations

Use pork tenderloin instead of shoulder to lean out this recipe, or be sure to trim all visible fat from the meat.

Additional toppings that would add flavor and texture are cilantro, shredded cheese, julienned jicama, carrots, beets, and/or radishes.

For a whole grain twist, use small, soft whole wheat or corn tortillas.

Cooking and Serving Tips

If you have a pressure cooker you can cook this in half the time. However, a slow cooker allows you to set it and forget it.

Serve warm. Refrigerate leftovers for up to three days; reheat in the microwave for 45 seconds to a minute or on the stovetop for 5 minutes.

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