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Made with a mojo marinade, these easy Crockpot Pork Tacos are bursting with herbaceous, citrus flavor in every juicy bite! Served in gluten-free tortillas and loaded with all your favorite toppings, this crockpot pork tacos recipe is an easy weeknight meal that tastes even better than your favorite restaurant’s pork tacos!
Why We Love Crockpot Pork Tacos (& Know You Will, Too)!
Wanna know what’s better than Taco Tuesday? Taco Tuesday with crockpot pork tacos! We know what you’re thinking. Aren’t crockpots just for winter? While we do love a cozy crockpot red lentil chili recipe when the weather is cold, the answer to that question is a whole-hearted no!
That’s because when the weather is hot but you still need to make a meal, crockpots are the perfect option to keep your family nourished and full without the need to stand, sweating over a hot stove! Betcha never thought about that before!
However, that’s not the only reason why we love this crockpot pork tacos recipe. It’s also:
- High-protein.
- Full of refreshing citrus and savory herb flavors.
- Easy to customize to fit your dietary needs and flavor preferences.
- Great to prepare in advance for easy meals throughout the week.
Note: Although it may look like it’s pronounced mo-joe, the correct way to say mojo is actually mo-ho! Think like the “j” in jalapeño.
Are Pork Tacos the Same as Pork Carnitas?
Not exactly. Although similar, pork carnitas are a version of pulled pork made with Mexican-inspired spices. Translated to “little meats,” carnitas are made with fatty, marbled pieces of meat like pork butt or pork shoulder that are simmered for hours and then added to tortilla shells to make pork carnitas tacos.
Meanwhile, these mojo pork tacos are a Cuban-inspired dish. Unlike carnitas, mojo pork is made with a citrus marinade and is often roasted slowly in the oven. Then, the roasted pork is shredded and added to tacos.
Ingredients You’ll Need
The secret to making the most flavorful, tender pork tacos you’ll ever taste is largely in the mojo marinade. Don’t worry, though! The ingredient list consists of simple ingredients, most of which you probably already have on hand.
For the Mojo Marinade
- Cilantro – Provides a vibrant flavor and a slight cooling sensation that balances out the heat of the warm spices.
- Olive Oil – A great source of omega fats, this helps combine all the ingredients and breaks down some of the tough fibers of the pork, creating the melt-in-your-mouth consistency.
- Garlic – Everything tastes better with garlic! Not to mention, it’s full of health benefits and anti-inflammatory properties.
- Citrus – Lime juice and orange juice combine to create a sweet, refreshing flavor while also tenderizing the meat.
- Herbs and Spices – Ground cumin, dried oregano, red pepper flakes, salt, and pepper create a warm, comforting flavor.
For the Pork Tacos
- Pork Loin – We love to use pork loin for a slightly leaner option that still has tons of flavor when combined with the marinade.
- Kosher Salt – Don’t skip this! In addition to providing flavor, it also helps tenderize the beef. Are you noticing a theme?
- Onion – Tasty and nutritious, onions contain proteolytic enzymes that tenderize the pork when they come into contact with the protein.
What Pork is Best for Mojo Pork Tacos?
As mentioned, we prefer to use pork loin for this crockpot pork tacos recipe, because it’s lean, easy to shred, and takes on the flavor of the marinade well.
However, if preferred, trimmed boneless pork shoulder may be substituted. It contains more fat than pork loin, meaning the pork flavor is stronger. However, it also typically requires a slightly longer cooking time, depending on the cut.
As a result, you’ll want to adjust the time as needed to make sure it reaches an internal temperature of 140 to 145° Fahrenheit. In addition, be sure to use a paring knife to make a few slits all over the surface of the pork before adding the marinade on top in the crockpot!
How to Make the Best Crockpot Pork Tacos Recipe
Nothing is easier than a crockpot recipe! Just combine the ingredients, add them to the crockpot, and come back later to a warm dinner waiting for you!
- Create the Marinade. Place the cilantro, olive oil, garlic, and citrus juice in a food processor. Pulse until the herbs and garlic are finely chopped. Add the remaining ingredients, and pulse until they’re well combined.
Pro-Tip: For an alternative method, chop the garlic and herbs by hand, and whisk all the ingredients together in a bowl.
- Prepare the Pork. Slice a cut vertically down the center of the pork loin from the top to the bottom, and season generously with salt.
- Add the Marinade. Place the pork in the crockpot along with the onion. Pour the prepared marinade on top, coating the pork evenly, and reserving some for later. Make sure it gets inside the vertical cut!
- Cook. Cover, and cook until it can easily be shredded with two forks. Shred the pork (while in the crockpot) into pieces, coating it in the remaining marinade.
- Warm. Switch the crockpot to warm. Or, transfer the meat and the remaining marinade to aluminum foil, and let it rest.
- Serve. Add the shredded pork tacos filling to your favorite gluten-free flour, corn tortillas, or our coconut flour tortillas, load up with your favorite toppings, and dig in!
Fun Topping Options
You can’t have crockpot pork tacos without adding all your favorite toppings! There’s no right or wrong way to do it, but some of our favorite options include:
- Chopped Red Onions
- Sliced Avocados or Guacamole
- Shredded Cabbage or Slaw
- Cilantro
- Crumbled Cotija Cheese or a Dairy-Free Variety
- Salsa Verde
- Pico de Gallo
- Chopped Pineapples or Pineapple Salsa
- Mangoes or Mango Salsa
- Pickled Red Onions
- Sour Cream or Dairy-Free Sour Cream
Preparation Tip: Feel free to use the pork filling leftovers to make gluten-free burritos or sliders. Or, serve it over rice for a different meal!
Can I Prepare The Pork Ahead of Time?
Yes. Feel free to slice cuts into the top and coat the pork in the marinade, and store it covered in the fridge for up to 24 hours before adding it to the crockpot.
How to Store and Reheat
This mojo pork tacos recipe makes enough to feed a crowd but also doubles as a flavorful meal prep option!
Refrigerator: Let the pork cool completely. Then, transfer it to an airtight container, and keep it stored in the fridge for up to 4 days.
Freezer: Place your pork in a freezer-safe container, and keep it frozen for 4-6 months.
To Reheat: Let your pork thaw in the fridge overnight. Warm it in the microwave. Or, add it back to the crockpot on warm until your desired temperature is reached. Then, assemble your tacos as normal, and enjoy!
More of Our Favorite
Gluten-Free Taco Recipes
- Crockpot Fire Roasted Tomato Shrimp Tacos
- Green Chile Turkey Tacos (Slow Cooker Option)
- Slow Cooker Greek Tacos with Lamb
- Mushroom Vegan Taco Meat (Nut-Free, Grain-Free)
Mojo Crockpot Pork Tacos Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 8 reviews
- Author: Lindsay Cotter
- Total Time: 2 hours 40 minutes up to 5 hours
- Yield: 6–9 tacos depending on size 1x
- Diet: Gluten Free
Description
Made with a mojo marinade, these easy Crockpot Pork Tacos are bursting with herbaceous, citrus flavor in every juicy bite! Serve in gluten-free tortillas and add with all your favorite toppings
Ingredients
Units Scale
Marinade:
- ⅓ cup torn cilantro or 2 Tablespoons chopped
- ¼ cup light olive oil
- 2 to 3 garlic cloves or 1 teaspoon minced garlic
- ¼ cup lime juice
- ½ cup orange juice
- ¾ teaspoon ground cumin
- 1 to 2 teaspoon dried oregano
- ½ to 1 teaspoon red pepper flakes (to taste)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Crock Pot Ingredients:
- 2 pounds pork loin (see notes for substitutes)
- Kosher salt to taste
- ½ cup chopped white onion or 1 small onion
For Serving + Toppings:
- Gluten-free corn tortillas or tortillas of choice
- ⅓ cup chopped red onion
- Sliced avocado
- 1 cup shredded purple cabbage
- Optional crumbled cheese (omit if dairy free)
- Garnish – cilantro
Instructions
Marinade:
- Place cilantro, olive oil, garlic, lime juice and orange juice in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
- Add cumin, oregano, red pepper flakes, salt, and pepper and whisk together until combined.
Crock Pot:
- Make a vertical cut down the center of the pork loin from top to bottom. Generously season with kosher salt.
- Place the pork loin in the crock pot along with the chopped onion. Pour the marinade on top of the pork loin and inside the sliced part of the pork loin.
- Place the crockpot on HIGH for 2 ½ to 3 hours or LOW for 4 to 5 hours. Pork loin is done once internal temperature reaches 145 F and can be easily shredded using 2 forks (don’t over cook). Proceed to pull or shred the pork in the crockpot. (See notes if cooking on HIGH.)
- Turn the crockpot to WARM or place the meat and marinade in aluminum foil and let it rest for 10 minutes before serving. Serve shredded pork with remaining juices from the slow cooker. Arrange on tortillas and add toppings of choice.
- Store shredded pork in an airtight container in the fridge for up to 4 days.
Notes
Substitutes – Use 2 pounds boneless pork shoulder (trim the extra fat) in place of pork loin. Because pork shoulder contains more fat, it may take slightly longer to cook depending on the cut.
Cooking Tips – The original recipe feeds a family of 4 easily with few to no leftovers. The recipe easily doubles for more servings, if desired. If cooking on HIGH, after shredding the pork allow it to marinate on WARM for at least 20 minutes to enhance the flavor before serving.
Storage Tips – Freeze the shredded pork in an airtight container or ziploc bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes +
- Category: Main
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 taco without toppings
- Calories: 207
- Sugar: 1.3 g
- Sodium: 141.1 mg
- Fat: 8.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 10.7 g
- Fiber: 1.5 g
- Protein: 22.7 g
- Cholesterol: 66.3 mg
Do you have questions, feedback, or tips about this recipe?Leave a comment below with any questions or feedback you’d like to share!
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