Shredded Pork Tacos

Growing up in Arizona I had access to some of the best Mexican food. I rarely eat Mexican food in New York, or cook it for that matter, unless it's at my favorite spot Tacombi in NoLita. The last time I made a Mexican-inspired dish was when I cooked these Whole30 approved Slow Cooker Chicken Tacos. These shredded pork tacos are so good and they require very little prep. Just throw everything in the slow cooker.

Prep Time: 15 minutes     Cook Time: 8 hours

Ingredients for the pork:

  • 4 lbs of pork shoulder (bone-in)
  • 1 cup of water
  • 1 cup of chicken stock
  • Salt & pepper 
  • 2 tbsp chipotle pepper seasoning

Ingredients for the pickled onions

  • 1 medium red onion
  • 1/2 cup apple cider vinegar
  • 1 tbsp honey
  • 1 1/2 tsp salt


  1. Season both sides of the pork shoulder with salt and pepper and chipotle pepper seasoning.
  2. Place in the slow cooker and add 1 cup of water and 1 cup of chicken stock.
  3. Place another tbsp of chipotle pepper into the liquid.
  4. Cover and cook on low for 8 hours, flipping over the meat after 4 hours.
  5. Turn off the slow cooker and let cool for 5-10 minutes. Shred the pork, I recommend getting these Bear Paws which are amazing for shredding pork! I also use them for spaghetti squash. 
  6. Once the pork is shredded, throw away the fat and bone and toss the pork back into the liquid until you are ready to serve.
  7. Serve in a tortilla (I love Siete Foods Almond Flour Tortillas) and top with your favorite toppings, including pickled vegetables, sliced radishes, sliced avocado and chipotle aioli.