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Pulled Pork Tacos

Course Dinner, Mexican, Tacos
Cuisine Mexican
Author Terri


For the Pulled Pork

  • 4-5 lbs pork shoulder butt roast
  • 1 large onion
  • 5 cloves garlic, minced
  • 1 1/2 cups BBQ sauce, I used Sweet Baby Ray's®
  • 1 10 oz can cream mushroom soup
  • 1 10 oz can of Rotel®
  • Salt and pepper to taste

Remaining Ingredients

  • 12 corn tortillas, or more (I use Trader Joes®)
  • 1/2 cup vegetable oil, more if needed
  • Grated cheese
  • Lettuce
  • Tomatoes
  • Cilantro
  • Onions
  • Sour cream


  1. Turn crock pot on high.
  2. Cut onions into large pieces and place on bottom of crock pot.
  3. Place roast on top of onions.
  4. Top with minced garlic, salt and pepper.
  5. Add BBQ sauce and soup over roast.
  6. Pour Rotel® over the top.
  7. Cover and cook on high for 6-8 hours or low for 10-12 hours.
  8. Remove from crock pot, remove fat, shred pork, and place back into crock pot until ready to serve.

Assembling the Tacos

  1. Heat oil in a large skillet.
  2. Fry each tortilla until cooked to desired crispiness.
  3. Place each cooked tortilla on a plate covered with paper towels.
  4. Add meat, cheese, lettuce, tomatoes, onions, cilantro and top with sour cream.
  5. Enjoy!