These slow-cooker pork tacos are sweet, savory, and full of flavor. The pork is seasoned, slow-cooked until tender, then shredded. Serve it in warm tortillas with pickled onions and jalapeños for bright contrast.
This family-favorite recipe is adapted from a slow-cooker pork tenderloin preparation, transformed into easy tacos. The pork develops a deep, sweet-smoky crust from brown sugar and warming spices, then becomes melt-in-your-mouth tender after slow cooking. Top with quick pickled onions and jalapeños to add brightness and acidity.
Ingredients for the Slow-Cooker Pork
- Pork tenderloin: Two tenderloins (about 2 pounds total).
- Brown sugar: Adds sweet-smoky depth that balances the savory elements.
- Garlic: Two tablespoons of chopped garlic for savory richness.
- Hot sauce: Adds rounded flavor without making the dish very spicy; adjust to taste.
- Spices: Cinnamon, cumin, and chili powder form a warm, fragrant crust on the pork.
The recipe works great with warm corn tortillas and simple toppings such as avocado, queso fresco or feta, and extra hot sauce if you like heat.
How to Make the Pork
Browning the pork before it goes into the slow cooker adds a lot of flavor, so take the extra few minutes to sear the meat.
- On a large plate, mix the salt, pepper, cumin, chili powder, and cinnamon. Rub the spice blend evenly over the tenderloins.
- Heat oil in a large skillet over medium-high heat. Brown the pork on all sides, about 4–5 minutes per side, then transfer to the slow cooker.
- Pour 1/2 cup of water into the hot skillet and scrape up any browned bits to deglaze. Add that liquid to the slow cooker.
- Add the brown sugar, garlic, and hot sauce to the slow cooker. Cover and cook on low for 4–6 hours, until the pork is very tender.
- Shred the meat with two forks, stir it into the cooking juices, and adjust seasoning with additional salt, hot sauce, or a touch more sugar if needed.
How to Make Pickled Onions
Pickled onions and jalapeños add lively acidity and crunch—make them while the pork cooks so the flavors meld. They improve after resting, so the longer they sit, the better.
- Thinly slice the red onion and jalapeño.
- Whisk together red wine vinegar, sugar, salt, and water until dissolved.
- Layer the sliced 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.
Pickled onions keep up to a week in the refrigerator and are great on tacos, salads, and sandwiches.
How to Serve the Slow-Cooker Pork Tacos
Warm corn tortillas in a lightly oiled skillet if you like a slight crisp. Fill each tortilla with shredded pork, a spoonful of pickled onions and jalapeños, crumbled queso fresco or feta (or your preferred cheese), slices of avocado, and a drizzle of hot sauce. Serve immediately.
Storage/Make-Ahead
Store leftover pork in an airtight container in the refrigerator for up to 4 days. Pickled onions will keep for up to one week refrigerated.
If you make this recipe, I hope you enjoy it—leave a comment or rating if you’d like to share your thoughts!
Slow-Cooker Sweet Pork Tacos
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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 Tabasco or other hot sauce
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 evenly 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. Transfer the pork to the slow cooker.
- Add 1/2 cup water to the hot skillet and scrape up browned bits to deglaze, then pour that liquid into the slow cooker. Add brown sugar, garlic, and hot sauce. Cook on low 4–6 hours. (Make the pickled onions while it cooks.)
- Shred the meat before serving and mix with the sauce. Adjust seasoning with salt, hot sauce, or more sugar if needed.
For the Pickled Onions:
- Thinly slice the jalapeños and onions. Whisk together vinegar, sugar, salt, and water until dissolved.
- Layer the onions and jalapeños in a jar or bowl, pour the vinegar mixture over them, and refrigerate at least 30 minutes, preferably a few hours.
For the Tacos:
- Lightly cook corn tortillas in 1–2 teaspoons oil over medium-high heat, 1–2 minutes per side. Drain briefly on paper towels.
- Fill tortillas with pork, pickled onions, cheese, avocado, and hot sauce. Serve and enjoy.
Notes
- Pork tenderloin: Usually sold in packs of two; use both for this recipe.
- Brown sugar: Balances the savory garlic and hot sauce with sweet-smoky flavor.
- Garlic: Two tablespoons provide savory depth without overpowering the dish.
- Hot sauce: Adds complexity without excessive heat; increase if you prefer spicier tacos.
- Spices: Cinnamon, cumin, and chili powder create a warm, complementary spice crust on the pork.
Storage/Make-Ahead
Leftover pork will keep in an airtight container in the refrigerator for up to 4 days. Pickled onions will keep up to one week.
Nutrition
This recipe was originally published in May 2014 and republished with new photos and step-by-step instructions in January 2021.