Citrus Pulled Pork Tacos

By • January 19, 2012 • 17 Comments



Author Notes: I love using my slow cooker to create tasty meals such as this one. These tacos can also be turned into burgers, salad or mini burgers, whatever you can dream up. I enjoy this dish because you can start in before you leave for work and your meat will be ready when you get home. The slaw takes minutes to assemble so you'll have dinner in no time!Erin Powell

Serves 6

Citrus Rubbed Pulled Pork

  • 2 pounds boneless pork roast
  • 3 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 limes, zested
  • 2 tablespoons oil
  1. Combine all dry ingredients and the lime zest.
  2. Rub on the pork roast to coat evenly, you may not use all of the mixture.
  3. Heat a nonstick crock pot insert or a saute pan with the oil.
  4. Once the oil is hot, sear all sides of the pork roast.
  5. Once the meat is seared, cover entirely with water (if using a saute pan, transfer to crock pot first). Place in insert in crock pot and cover.
  6. Cook on high heat for 6 hours in the crock pot.
  7. Once the meat is done, transfer to a 9" x 13" pan and shred with a pair of tongs.
  8. Spoon some liquid from the crock pot over the shredded meat to keep juicy. Cover until use.

Citrus Slaw

  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoon sugar
  • 1 tablespoon fresh grated ginger
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces raw cole slaw mix (or make your own)
  • 12 corn tortillas
  1. In a medium bowl, mix everything together but the cabbage and the corn tortillas.
  2. Add the cabbage and coat well.
  3. Warm the corn tortillas and fill with pulled pork and slaw. Garnish with a lime spritz, jalapenos or green onions.

Comments (17) Questions (3)

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Stringio

about 1 month ago Marie Weber

I made this pork twice now. Once as tacos and a second time as mini sandwiches. So good! I did everything exactly as written for the pork. The only trouble I had was burning the rub on the roast during the browning step. This will be my go to pulled pork recipe since I always have those ingredients on hand.

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2 months ago Matt

This is literally the worst thing I have ever eaten. I wish I were kidding and that I was a troll. Seriously horrible.

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about 1 year ago aimeebama

Delicious and easy. The slaw makes it sing (plus a touch of hot sauce and a dollop of plain yogurt on top).

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over 1 year ago jrw0112

Fantastic recipe... everyone loved it!!!!

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over 1 year ago theericmonster

I made these tacos last night, they were great! So easy and delicious. Thanks!

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about 2 years ago pidgeon92

I made this recipe about a week or so ago, and just finished the last of the pork leftovers today. I was originally concerned that the liquid might end up very greasy, but most of the fat disappeared in the browning process. The meat was very, very good.

I saved the liquid, and put it in the fridge. The next day I skimmed the fat (which I also saved and will use to fry something), and I froze the liquid into cubes. I think it will do well as a beef broth substitute in some recipe in the future.

The coleslaw was great. I made mine with freen cabbage, julienne carrots, chopped jalapenos and cliantro, and made the dressing exactly as written.

As I said, the pork lasted a week or ten days after the initial dinner. I made tacos with it for lunch a few times, and put it on a pizza with pineapple and a spicy mango sauce one evening.

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over 2 years ago bobbie joh

BEST CARNITAS EVER!!!!!!

and it's easy besides. I'm adding this to the recipe file for sure!

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over 2 years ago Jim Seguin

I made the dish today as the recipe called for. My wife and i enjoyed it, especially the slaw. The pork needs more umph. Maybe chili powder. I like the idea of real onions. Or maybe mix the slaw and pork together before putting it in the taco. It wouldn't look as good, but the lime and refreshing taste of the slaw would blend the taste and texture better. I had the burning-searing problem also. I will marinate it longer and use an oil with a higher burn-point next time. Might help.

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over 2 years ago avimom

I made the slaw to go with beef tacos on Superbowl Sunday and added shredded jicama to a pre-packaged broccoli slaw mix. The dressing is perfect! Not too vinegary and not too tangy. All my guests loved it.

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over 2 years ago Mary Goodwin

Loved the slaw and using the crock pot for this was an added bonus! I did also find the rub burned when searing.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I had the same experience as Student Epicure did. with the searing/burning of the spice mixture. I wondered if that was because I did not allow them to sit on the roast for long enough. I actually did "sear" all sides, but found that the rub had created a crust, so the meat wasn't actually seared anyway. And I also found that the pepper, onions and garlic overwhelmed the lime zest in the pork roast. I used a Malabar pepper, which is bold and assertive, so that may have been partly to blame. Also, I did not have either "onion powder" or "garlic granules," but did have some dried minced onion that I bought for another recipe, and some "minced garlic" that Penzey's sent as a freebie when I ordered something from them. I ground those up in my spice grinder with the pepper and it seemed to do the trick nicely. I had a lot more of the rub than I thought necessary, so I only used about 2/3 of that which I made. No problem there, though, as it seems to be a nice combination, and of course, it will hold, so I'll use it for something else. I'll probably add more lime zest though. As for the cooking time, I got a late start this morning, so my roast didn't get into the crock pot until about 9:30. I poured hot water from my tea kettle into the crock pot, which I'd preheated while preparing the rub, searing the meat, etc. I was concerned that with the hot water, the roast would cook too fast. I checked the roast after 3 hours on high and it seemed to be making great progress. I turned it down to "Low" and cooked it for another three hours, at which point it seemed absolutely perfect: moist, pull-apart tender, and delightfully fragrant. And it tastes great, too. Plan to make the slaw using carrot, napa cabbage and cucumber. ;o)

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over 2 years ago student epicure

I made this for dinner last night. To preface, the meat turned out delicious -- very tender and well seasoned. However, I had a lot of trouble searing it because the zest, garlic, and onion powder started to burn before I could. I decided to not finish searing it, so as to prevent burning. The citrus really came through more in the slaw than in the meat itself -- I'm wondering if it would work to add more citrus juice to cook the meat to imbue it with more citrus flavor? Overall, I enjoyed this!

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over 2 years ago Kitchen Butterfly

Plan on trying this with some tenderloin if I can't find pork roast - I live in Nigeria where pork isn't big. It looks wonderful. And looking forward to the slaw

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over 2 years ago ejm

I don't have a crock pot - suggestions for alternative cooking methods?

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over 2 years ago Rebecca Nelson

I have been on the hunt for an alternative to the sweet bbq sauce & honey pulled pork variety. I definitely will try this. thanks!

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over 2 years ago Erin Powell

@ hardlikearmour... thank you! I thought I had entered the contest, whew, thanks for looking out!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm a huge pulled pork lover, and your citrus twist sounds delicious. Make sure to enter it in the contest right away!!!