These slow-cooker pork tacos are sweet, savory, and packed with flavor. The pork is seasoned, browned, slow-cooked, and shredded. Serve in warm tortillas topped with pickled onions and jalapeños.
This has been a family favorite for years. It’s adapted from a slow-cooker pork tenderloin recipe and turned into easy, delicious tacos. The tender, slightly sweet pork pairs perfectly with tangy pickled onions and creamy cheese for a simple weeknight meal or a crowd-pleasing dinner.
Ingredients for the Slow-Cooker Pork
- Pork tenderloin: about 2 pounds (usually two tenderloins).
- Brown sugar: adds a sweet, smoky balance to the savory flavors.
- Garlic: 2 tablespoons for a robust savory note.
- Hot sauce: rounds out the flavors without making the dish overly spicy; add more if you prefer heat.
- Spices: cumin, chili powder, and cinnamon form a flavorful crust on the pork.
The pork is excellent in corn tortillas and with simple sides—avocado, queso fresco or feta, and extra hot sauce are great toppings.
How to Make the Pork
Browning the pork before it goes into the slow cooker builds extra flavor, so take the few extra minutes to sear the meat.
- On a large plate, combine salt, pepper, cumin, chili powder, and cinnamon. Rub the spice mix all over the tenderloins.
- Heat oil in a large skillet over medium-high heat. Brown the pork on all sides, 4–5 minutes per side, then transfer to the slow cooker.
- Add 1/2 cup water to the hot skillet and scrape up browned bits to deglaze the pan; pour this liquid into the slow cooker.
- Add brown sugar, garlic, and hot sauce to the slow cooker. Cook on low for 4–6 hours, until pork is tender and shreds easily.
- Shred the meat in the slow cooker and mix it with the sauce. Taste and adjust seasoning with additional salt, hot sauce, or brown sugar as needed.
How to Make Pickled Onions
Pickled red onions and sliced jalapeños add bright acidity that complements the sweet pork. I make them when I start the pork so they have time to develop flavor.
- Thinly slice a red onion and one jalapeño.
- Whisk together 1/4 cup red wine vinegar (or vinegar of choice), 1 tablespoon sugar, 1 1/2 teaspoons salt, and 1/2 cup water until dissolved.
- Layer the onions and jalapeños in a jar or bowl, pour the vinegar mixture over them, and let sit at least 30 minutes—longer if possible.
Pickled onions keep up to one week refrigerated and are great on tacos, salads, and sandwiches.
How to Serve the Slow-Cooker Pork Tacos
Warm corn tortillas briefly in a skillet with a thin layer of oil, or heat them directly in a dry pan. Fill with shredded pork, pickled onions and jalapeños, crumbled queso fresco or feta (or cheese of your choice), avocado slices, and extra hot sauce if desired.
Storage / Make-Ahead
Store leftover pork in an airtight container in the refrigerator for up to 4 days. Pickled onions keep for up to a week. Reheat the pork gently in a skillet or in the oven with a splash of water to loosen the sauce.
I hope you love this recipe as much as we do. If you try it, leave a comment or rating—I’d love to hear your thoughts!
Slow-Cooker Sweet Pork Tacos
Ingredients
For the Pork:
- 2 pounds pork tenderloin
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 1/2 cup water
- 1 cup brown sugar
- 2 tablespoons chopped garlic
- 1 tablespoon hot sauce (such as Tabasco)
For the Pickled Onions (optional):
- 1/2 red onion, very thinly sliced
- 1 jalapeño, very thinly sliced
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/2 cup water
For the Tacos:
- Warm corn tortillas
- Optional toppings: avocado, queso fresco or feta, extra hot sauce
Instructions
For the Pork:
- Combine salt, pepper, cumin, chili powder, and cinnamon on a large plate. Rub the spice mixture over the pork tenderloins.
- Heat oil in a large skillet over medium-high heat. Brown the pork on all sides, 4–5 minutes per side, then transfer to the slow cooker.
- Add 1/2 cup water to the hot skillet and scrape up browned bits; pour this liquid into the slow cooker. Add brown sugar, garlic, and hot sauce. Cook on low for 4–6 hours until pork shreds easily.
- Shred the pork in the slow cooker and mix with the sauce. Adjust seasoning with salt, hot sauce, or sugar to taste.
For the Pickled Onions:
- Thinly slice the jalapeño and red onion. Whisk together vinegar, sugar, salt, and water until dissolved.
- Layer onions and jalapeños in a jar or bowl, pour the vinegar mixture over them, and refrigerate for at least 30 minutes (preferably a few hours).
For the Tacos:
- Lightly cook corn tortillas in a skillet with 1–2 teaspoons oil, 1–2 minutes per side, or warm them in a dry pan.
- Fill tortillas with shredded pork, pickled onions, cheese, avocado, and hot sauce. Serve immediately.
Notes
Ingredient notes:
- Pork tenderloin usually comes in packs of two; use both for this recipe.
- Brown sugar balances the garlic and hot sauce with a sweet, smoky flavor.
- The hot sauce in this recipe mellows during cooking—add more if you like spicier tacos.
- Cinnamon, cumin, and chili powder together create a warm, savory spice crust.
Storage: Leftover pork keeps in an airtight container in the fridge for up to 4 days. Pickled onions keep up to one week.
Nutrition
Calories: 383 kcal | Carbs: 40 g | Protein: 32 g | Fat: 10 g | Sugar: 38 g
This recipe was originally published in May 2014 and updated with new photos and step-by-step instructions in January 2021.