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Pork tacos in flour tortillas topped with pico de gallo.

Pork Tacos

These pork tacos feature slow cooked shredded pork and pico de gallo in warm tortillas with a sprinkling of cotija cheese. The shredded Mexican pork can also be used for burritos, nachos, enchiladas and more!
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
Calories 549kcal
Author Sara Welch


  • 4 pounds pork roast such as pork butt
  • 2 teaspoons vegetable oil
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 onion peeled and quartered
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh lime juice
  • 1 cup chicken broth
  • 1/3 cup orange juice
  • 1 tablespoon chili powder
  • 16 flour tortillas
  • 1 1/2 cups pico de gallo homemade or store bought
  • 1/2 cup cotija cheese finely grated


  • Add the oil to a large pot and heat over medium high heat. Sprinkle the salt and pepper all over the pork roast.
  • Brown the pork roast on all sides. Transfer the roast to a slow cooker.
  • Add the cumin, onion, bay leaves, oregano, lime juice, chicken broth orange juice and chili powder to the slow cooker.
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  • Remove the onion and bay leaves from the crock pot. Shred the pork with two forks.
  • Warm the flour tortillas and divide the pork between the tortillas. Top with pico de gallo and cotija cheese, then serve.


Calories: 549kcal | Carbohydrates: 40g | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 1487mg | Potassium: 1034mg | Fiber: 2g | Sugar: 9g | Vitamin A: 555IU | Vitamin C: 10.6mg | Calcium: 132mg | Iron: 3.7mg