Slow Cooker: Beer-Braised Shredded Pork Tacos


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5 from 1 vote

Slow Cooker: Beer-Braised Shredded Pork Tacos

The key to this mouthwateringly tender pork is a slow (hands off!) overnight braise. Spice cabinet staples combine in a surprisingly complex way that's sure to please. Try serving it at your next party on a make-your-own taco bar with all your favorite fixings to really wow 'em. 
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 31 mins
Course: Appetizer, Main Dish
Cuisine: Mexican
Servings: 14 tacos


Pulled Pork

  • Pulled Pork
  • 1 cup onion minced
  • 1 cup beer any old kind will do! It’s up to you to finish the rest of the bottle.
  • 3 tbsp tomato paste
  • 3 tbsp dark brown sugar
  • 2 tbsp cocoa powder
  • 2 tbsp dried oregano
  • 2 tbsp kosher salt
  • 1 tbsp chili powder
  • 1 tbsp ancho or chipotle chili powder
  • 1 tbsp cumin
  • 2 teaspoons minced garlic
  • 1 teaspoon cayenne pepper
  • 4-5 lbs boneless pork butt or shoulder visible fat removed
  • 1/2 cup cilantro minced

Taco Bar Fixing Ideas

  • Lime wedges
  • Sour cream
  • Shredded red cabbage
  • Sliced radish
  • Salsa Verde
  • Spicy Serrano-Mango Salsa 
  • Guacamole
  • 20 corn tortillas warmed


  • To make pulled pork: Combine onion through cayenne pepper in a slow cooker. Add pork, toss to coat, and cook on low for 7-8 hours.
  • Remove pork from cooker and shred with two forks when cool enough to handle. Scoop 2-3 cups of braising liquid over pork. Stir in cilantro.


Pork can be made up to 2 days ahead. Simply rewarm just before serving. Leftovers (if there are any!) freeze exceptionally well. This recipe is also great as pulled pork sliders or sandwiches.

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