Slow Cooker Shredded Pork & Pinto Tacos

Slow Cooker Shredded Pork & Pinto Tacos is a great recipe for Cinco de Mayo or anytime during the year. Dinner is ready when you get home!

Slow Cooker Shredded Pork & Pinto Tacos


  • 1 pound pork shoulder
  • 1 (1 pound) package Camellia Brand Pinto Beans
  • 6 ounces beer or chicken broth
  • 1 (15 ounce) can fire-roasted tomatoes
  • 6 cloves garlic, minced
  • 1-2 jalapeño peppers, minced, or to taste*
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon taco seasoning
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 12 small corn or flour tortillas
  • Toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños

* Remove ribs and seeds for less heat or omit peppers entirely based on your preference.


  1. Rinse and sort beans.
  2. Place pork shoulder in a slow cooker. Add pinto beans, beer or chicken broth, tomatoes, garlic, jalapeños, onion, chili powder, cumin, cayenne, taco seasoning, salt and 1 1/2 cups water.
  3. Cook on LOW heat for 6-8 hours or on HIGH heat for 4-6 hours.
  4. Remove lid at end of cooking time and shred pork using two forks directly in the slow cooker. If there's too much liquid, continue to cook with cover off for a little while. If it's too dry, add more water.
  5. Warm tortillas by wrapping several in aluminum foil and heating in a 350 degrees F oven for 15-20 minutes. Or warm individual tortillas over a gas burner, using tongs to flip and heat each side.
  6. Add pork and bean mixture to warmed tortillas and add toppings as desired.
  7. Serve immediately.

Yield: 12 tacos | Prep: 10 min | Cook: 8 min

Recipe adapted from Pinch of Yum.

Recipe and photo used with permission from: Camellia Brand

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