Slow-Cooker Citrus Pulled Pork Tacos

I've made this multiple times now and you just can't go wrong. I've made it as the recipe is written and haven't had the burning issue of the zest. The only change I've made is instead of water to cover the pork, using chicken stock.

Total keeper and sharer of a recipe! Thanks for posting it!

Wow, that was excellent! I made it pretty much to recipe, but based on the comments about burning the seasoning in step 4, I planned ahead and dry-rubbed the pork, wrapped it in plastic wrap and refrigerated it overnight before I cooked it, allowing the spices to soak into the meat a bit (I had extra rub left over which I threw into the crock pot with the meat). It didn't burn at all when I cooked it in a nonstick skillet with a little avocado oil. Also based on comments, in the slow cooker beneath the meat I made a bed of a yellow onion (sliced), a couple of sliced garlic cloves and a jalepeno. The juice it yielded was marvelous! I served the tacos as directed with the slaw and a drizzle of chipotle sour cream left over from fish tacos I made a week ago. The whole family loved this meal, and I will definitely be making it again.

Delicious! Prepped exactly as written. Thank you, Erin.

I started making this, and then 4 hours in the slow cooker read the reviews about the meat. Upped the ante with seasoning and onions, glad I did. The slaw is a really nice twist, though.

I just needed a recipe for citrus slaw and this one was fantastic!!! Very quick and easy but the ginger totally put a different twist on it. We polished it!

It is now 5:59 AM and I have just finished the seasoning (which I tweeked a bit), browned all sides, let it rest a little, and now have added the water. I don't have the limes yet, so when hubby gets up I'll send him to the store for those, and after zesting them, I'll cut all in half and toss them in also, for a few hours. I'm looking forward to this!

I was so excited to try this but I found the meat was quite bland. It was extremely tender and had a nice tang of the citrus but was not as flavorful as I had hoped. Maybe I needed to salt it more.

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.

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

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

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

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

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.

BEST CARNITAS EVER!!!!!!

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

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.

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.

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

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)

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!

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