Pulled Pork Tacos with Crunchy Carrot Slaw

These crockpot pork tacos are loaded with tender carnitas, crunchy slaw, creamy guacamole, and a spicy yogurt sauce for the perfect balance of flavors and textures. They’re easy enough for a weeknight and always a hit at the dinner table.

These tacos are one of my favorite meals to make when I know the day will be busy. The slow cooker does most of the work, turning pork into tender, flavorful carnitas while you get on with the rest of your day.

These tacos are so good because of their mix of textures and flavors. The rich pork is balanced by a simple, crunchy slaw made with cabbage, carrots, lime, and cumin, while a quick, spicy yogurt sauce adds a creamy kick. Every component is straightforward to make, but together they create tacos that feel anything but ordinary.

I like to finish them with a generous spoonful of guacamole, a squeeze of lime, and a few sliced jalapeños for extra heat. Piled into warm corn tortillas, they’re fresh, satisfying, and exactly the kind of dinner that gets everyone excited to come to the table.

What cut of pork is best for tacos?

Since you’ll be cooking the meat “low and slow” in the crockpot and adding citrus, you can use a larger or tougher cut, as it will tenderize over time. So much so that, when it’s done, you should be able to gently pull it apart with a fork.

For this crockpot pork tacos recipe, you’ll want to pick a cut that’s not lean; there should be lots of fat and connective tissue. When you cook it for long periods, the connective tissue breaks down, making the cut extremely tender.

You can use pork butt, pork shoulder, or boneless pork ribs. We’ve tested this recipe many times over the years and love using boneless pork ribs, as they are super flavorful. Pork butt or shoulder also works very well.