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These simple pork tacos are flavorful, easy to make, and a big crowd-pleaser. Top with all of your favorite taco toppings!

Similar to pork Carnitas Tacos, these tacos go great with some Pico de Gallo and freshly made Flour Tortillas!

Two pork tacos topped with pico and cheese on a white plate.

We love Tacos!

I love Mexican food, and tacos are one of my favorite dinners to make! I never regret making pork tacos because they’re a family favorite dinner!

Even better, this recipe is prepped in 5 minutes for a delicious crock pot dinner idea.

Why we love them:

  • Distinct flavor. The use of Dr. Pepper in the slow cooking process adds a unique and delicious flavor to the pork.
  • Convenient. The crock pot does most of the work. Just cook, shred, and enjoy an utterly delicious Mexican dinner!
  • In a variety of meals. The shredded pork can be used in various dishes like salads, Bean Burritos, Beef Enchiladas, Burrito Bowls and more adding value and flexibility to meal planning.
A pork roast in the crock pot for pork tacos recipe.

Ingredients

  • pork sirloin roast – We cooked up a pork sirloin, but pork tenderloin, pork butt, and pork shoulder all cook up to be tender and shred well for pork tacos. 
  • Dr. Pepper
  • Red Enchilada Sauce
  • sugar
  • brown sugar 
  • minced garlic
  • dry mustard
  • cumin
  • chili powder
  • corn tortillas or small Flour Tortillas
  • Pico de Gallo – purple onion, Roma tomatoes, garlic, garlic salt, lime juice, cilantro

Spice it Up

To make these even more flavorful, slather on adobo sauce, sprinkle in chipotle pepper or cayenne pepper, or add fresh jalapenos or hot sauce. 

Shredded pork for tacos in the crock pot.

How to Make Pork Tacos

  1. PREP. Spray the slow cooker with cooking spray.
  2. PORK. Combine pork loin and Dr. Pepper in the cooker. Cover. Cook on high for about 4 hours.
  3. SEASON. After 4 hours, pour the remaining ingredients into a large bowl and stir to combine. Add this mixture to your slow cooker and allow it to cook for an additional 2-3 hours.
  4. SERVE. Use Flour Tortillas for a nice full-wrapped taco, or smaller corn tortillas for street tacos. You can also use a crisp taco shell or a bed of Tortilla Chips

Additional Pork Taco Toppings

This recipe is pictured with toppings of Pico de Gallo, fresh cilantro, and cotija cheese, but you could also add:

Storing info

  • Serving a crowd. Plan for about 1 pound of this pork recipe for every 3 people. Keep the meat warm in a chafing dish or in a crock pot. 
  • STORE. Keep leftover pork taco recipe in an airtight container in the refrigerator for 3-4 days.
  • FREEZE for 2-3 months. Thaw in the fridge before using. 
Close up of pulled pork tacos with toppings.

For More Mexican Recipes:

5 from 8 votes

Pork Tacos Recipe

By: Lil’ Luna
These simple pork tacos are flavorful, easy to make, and a big crowd-pleaser. Top with all of your favorite taco toppings!
Servings: 6
Prep: 5 minutes
Cook: 6 hours
Total: 6 hours 5 minutes

Ingredients 

  • 3 pound pork sirloin roast
  • 16 ounces Dr. Pepper
  • 28 ounces enchilada sauce
  • ¾ cup sugar
  • ¾ cup brown sugar, packed
  • 2 tablespoon minced garlic
  • ¾ teaspoon dry mustard
  • 1 teaspoon cumin
  • teaspoon chili powder
  • corn tortillas
  • pico de gallo

Instructions 

  • Spray the slow cooker with cooking spray.
  • Combine pork and Dr. Pepper in the cooker and cover. Cook on high for about 4 hours.
  • After 4 hours, pour the remaining ingredients into a large bowl and whisk to combine. Add this mixture to your slow cooker and allow it to cook an additional 2-3 hours.
    *Note – after about 2 hours turn the heat to low just to let those flavors simmer a little longer, but 2 hours is usually sufficient. It's done when the pork is falling apart as you try to remove it from the cooker.
  • Add pork to flour or corn tortillas and add any desired toppings.

Video

Notes

Serving a crowd. Plan for about 1 pound of this pork recipe for every 3 people. Keep the meat warm in a chafing dish or in a crock pot. 
STORE. Keep leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE for 2-3 months. Thaw in the fridge before using. 

Nutrition

Calories: 551kcal, Carbohydrates: 73g, Protein: 54g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 141mg, Sodium: 1285mg, Potassium: 958mg, Fiber: 2g, Sugar: 69g, Vitamin A: 915IU, Vitamin C: 3mg, Calcium: 42mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




11 Comments

  1. 5 stars
    This recipe was sooo dang tasty! My whole family LOVED it and were not typically pork eaters – so that is a HUGE win! So excited to add this one to our meal rotation list.

    1. Not sure why we included milk in the description there. Green enchilada sauce is what you would want to use. We’ll take care of that.

  2. 5 stars
    Anything that is quick and simple is worth a try. There deliciOus and you can make them any way you want.

  3. 5 stars
    I just made your dr Pepper ribs for the first time. I’ll have to use the leftovers to make these tacos!

  4. 5 stars
    Love using pork for these tacos!! My family loves them. They are super easy to make, especially when the pork is all cooked & shredded ahead of time!