Lunch & Dinner:

Slow Cooker Pork Tacos

We're all about recipes that have a short list of ingredients and take barely any time to make, but sometimes a delicious flavor is worth the wait and extra ingredients. Add a slow cooker to simplify cooking, and you have a fun meal for family and friends or a week full of tacos for yourself, which we never turn down.

Prep Time
Total Time

  • 6 lb pork shoulder (no bone)
  • ½ cup fresh orange juice plus the peel (about 3 medium-sized oranges) – slice 1.5 peels (not all of them)
  • 2 light beers
  • ½ cup Nature Nate’s Pure Honey
  • 1 head garlic, peeled and minced (about 10 cloves)
  • 2 medium-sized yellow onions, diced
  • ½ cup fresh chopped cilantro
  • 2 cinnamon sticks
  • 2 bay leaves
  • 3 tsp dried chili flake
  • 2 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 2 Tbsp kosher salt
  • 24 flour tortillas
  • Garnish: fresh chopped cilantro, diced white onion, jalapeño slices and chopped tomatoes
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Place the pork shoulder in an electric pressure cooker (like an Instant Pot) or slow cooker. In a large mixing bowl, add all the ingredients and whisk until the honey is well incorporated. Taste and add salt if needed. Pour the liquid over the pork shoulder, add the orange peels, and place the lid to secure it shut. If using the pressure cooker, set to pressure cook for 45 minutes; otherwise set the slow cooker to low and cook for 8 hours, or overnight. Once the cooking is complete, place the pork on a parchment-lined baking sheet and, using two forks, shred the meat. Do not crowd the baking sheet – spread the meat evenly in one layer. Place the baking sheet in the oven under the broiler and cook for 3-5 minutes or until the edges of the meat begin to crisp. Remove it, and place the meat on the tortillas. Garnish with fresh chopped cilantro or other toppings.

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