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+ servings
pork tacos on a soft corn tortilla topped with an avocado

Slow Cooker Orange Spiced Pulled Pork Tacos

A citrus twist on pork tacos
Course Main Course Pork
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Crockpot Time 8 hours
Servings 24
Calories 229kcal


  • 4-6 pound pork shoulder roast
  • 3 Tablespoons vegetable oil
  • 2 tablespoons chili seasoning
  • 1 large onion sliced into rings
  • 1/4 Cup water
  • 1 14 ounce can tomato sauce
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon Infused orange oil or zest of one orange
  • 1/8 cup lime juice about 2 limes juiced
  • leaves Banana optional
  • 18 corn tortillas warmed
  • 3 avocados peeled and sliced
  • 1 cup sour cream


  • If using banana leaves place them in a slow cooker or 7 qt. Dutch oven which has been lightly sprayed with Pam.
  • In a skillet heat oil until hot and brown pork roast on each side. Place pork roast on banana leaves and sprinkle the top with chili seasoning.
  • Top with onion slices. Wrap leaves around pork. Pour water over the leaves. Cook pork roast in 350 degree oven for 3 hours, or 8 hours on low in the slow cooker
  • When cooked, remove roast and let cool enough to shred meat with forks.
  • In the meantime, heat the tomato sauce, orange oil or zest, lime juice and red pepper flakes in a skillet. Add the cooked pork and coat well. Heat on low for about 15 minutes to let flavors blend.
  • Heat corn tortillas. Spoon some of the meat mixture on the tortillas. Simply place a dollop of sour cream on each taco and a slice of avocado. A squeeze of fresh lime is always welcome. Garnish with chopped cilantro.


Makes 18 - 24 small tacos using corn tortillas.


Calories: 229kcal | Carbohydrates: 16g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 418mg | Fiber: 4g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg