Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 8-10 hours (slow cooker) or 4-5 hours (oven)
Ingredients
Pork: 4-5 pound boneless pork shoulder (also called pork butt)
Spice Rub
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquid
- 1 cup apple cider vinegar
- 1/2 cup chicken broth
- 2 tablespoons Worcestershire sauce
For the Tacos
- 12-16 small corn tortillas
- Your favorite toppings (see suggestions below)
Instructions
1. Prep the Pork: Trim excess fat from the pork shoulder. In a small bowl, combine all the spice rub ingredients. Rub the mixture liberally over the entire pork shoulder.
2. Slow Cooker Method: Place the seasoned pork shoulder into a slow cooker. Pour the apple cider vinegar, chicken broth, and Worcestershire sauce around the pork. Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is very tender and shreds easily.
3. Oven Method: Preheat oven to 300°F (150°C). Place seasoned pork in a roasting pan or Dutch oven. Pour liquids around the pork. Cover tightly and bake for 4-5 hours until pork is fork-tender.
4. Shredding the Pork: Remove the pork from the cooking liquid. Using two forks, shred the pork against the grain into bite-sized pieces.
5. Finishing the Pork (Optional): If you want a bit of crispiness to your pulled pork, heat a skillet over medium heat. Add some of the shredded pork and cook for a few minutes until edges begin to brown.
6. Assemble the Tacos: Warm the corn tortillas. Fill each tortilla with a generous portion of pulled pork. Add your favorite toppings (suggestions below).
Topping Suggestions
- Diced white or red onion
- Chopped cilantro
- Shredded lettuce or cabbage
- Salsa (your favorite kind!)
- Sliced avocado or guacamole
- Pickled jalapeños
- Cotija cheese
- Lime wedges
