These easy Crockpot Pork Tacos in a mojo marinade are bursting with herby citrus flavor in every juicy bite! Served in gluten-free tortillas and loaded with all your favorite toppings, these tacos are an easy weeknight meal that taste even better than your favorite restaurant tacos!
Why We Love Crockpot Pork Tacos
Wanna know what’s better than Taco Tuesday? Taco Tuesday with crockpot pork tacos! We know what you’re thinking. Aren’t crockpots just for winter? While we do love a cozy crockpot red lentil chili recipe when the weather is cold, the answer to that question is a whole-hearted no!
That’s because when the weather is hot but you still need to make a meal, crockpots are the perfect option to keep your family nourished and full without the need to stand, sweating over a hot stove! Betcha never thought about that before!
Note: Although it may look like it’s pronounced mo-joe, the correct way to say mojo is actually mo-ho! Think like the “j” in jalapeño.
Are Pork Tacos the Same as Pork Carnitas?
Not exactly. Although similar, pork carnitas are a version of pulled pork made with Mexican-inspired spices. Translated to “little meats,” carnitas are made with fatty, marbled pieces of meat like pork butt or pork shoulder that are simmered for hours and then added to tortilla shells to make pork carnitas tacos.
Meanwhile, these mojo pork tacos are a Cuban-inspired dish. Unlike carnitas, mojo pork is made with a citrus marinade and is often roasted slowly in the oven. Then, the roasted pork is shredded and added to tacos.
Preparation Tip: Feel free to use the pork filling leftovers to make gluten-free burritos or sliders. Or, serve it over rice for a different meal!
Ingredients You’ll Need
The secret to making the most flavorful, tender pork tacos you’ll ever taste is largely in the mojo marinade. Don’t worry, though! The ingredient list consists of simple ingredients, most of which you probably already have on hand.
For the Mojo Marinade
- Cilantro – Provides a vibrant flavor and a slight cooling sensation that balances out the heat of the warm spices.
- Olive Oil – A great source of omega fats, this helps combine all the ingredients and breaks down some of the tough fibers of the pork, creating the melt-in-your-mouth consistency.
- Garlic – Everything tastes better with garlic! Not to mention, it’s full of health benefits and anti-inflammatory properties.
- Citrus – Lime juice and orange juice combine to create a sweet, refreshing flavor while also tenderizing the meat.
- Herbs and Spices – Ground cumin, dried oregano, red pepper flakes, salt, and pepper create a warm, comforting flavor.
For the Pork Tacos
- Pork Loin – We love to use pork loin for a slightly leaner option that still has tons of flavor when combined with the marinade.
- Kosher Salt – Don’t skip this! In addition to providing flavor, it also helps tenderize the beef. Are you noticing a theme?
- Onion – Tasty and nutritious, onions contain proteolytic enzymes that tenderize the pork when they come into contact with the protein.
What Pork is Best for Mojo Pork Tacos?
As mentioned, we prefer to use pork loin for this crockpot pork tacos recipe, because it’s lean, easy to shred, and takes on the flavor of the marinade well.
However, if preferred, trimmed boneless pork shoulder may be substituted. It contains more fat than pork loin, meaning the pork flavor is stronger. However, it also typically requires a slightly longer cooking time, depending on the cut.
As a result, you’ll want to adjust the time as needed to make sure it reaches an internal temperature of 140 to 145° Fahrenheit. In addition, be sure to use a paring knife to make a few slits all over the surface of the pork before adding the marinade on top in the crockpot!
How to Make Crockpot Pork Tacos
Nothing is easier than a crockpot recipe! Just combine the ingredients, add them to the crockpot, and come back later to a warm dinner waiting for you!
- Create the Marinade. Place the cilantro, olive oil, garlic, and citrus juice in a food processor. Pulse until the herbs and garlic are finely chopped. Add the remaining ingredients, and pulse until they’re well combined.
Pro-Tip: For an alternative method, chop the garlic and herbs by hand, and whisk all the ingredients together in a bowl.
- Prepare the Pork. Slice a cut vertically down the center of the pork loin from the top to the bottom, and season generously with salt.
- Add the Marinade. Place the pork in the crockpot along with the onion. Pour the prepared marinade on top, coating the pork evenly, and reserving some for later. Make sure it gets inside the vertical cut!
- Cook. Cover, and cook until it can easily be shredded with two forks. Shred the pork (while in the crockpot) into pieces, coating it in the remaining marinade.
- Warm. Switch the crockpot to warm. Or, transfer the meat and the remaining marinade to aluminum foil, and let it rest.
- Serve. Add the shredded pork tacos filling to your favorite gluten-free flour, corn tortillas, or our coconut flour tortillas, load up with your favorite toppings, and dig in!
Fun Topping Options
You can’t have crockpot pork tacos without adding all your favorite toppings! There’s no right or wrong way to do it, but some of our favorite options include:
- Chopped Red Onions
- Sliced Avocados or Guacamole
- Shredded Cabbage or Slaw
- Cilantro
- Crumbled Cotija Cheese or a Dairy-Free Variety
- Salsa Verde
- Pico de Gallo
- Chopped Pineapples or Pineapple Salsa
- Mangoes or Mango Salsa
- Pickled Red Onions
- Sour Cream or Dairy-Free Sour Cream
Can I Prepare The Pork Ahead of Time?
Yes. Feel free to slice cuts into the top and coat the pork in the marinade, and store it covered in the fridge for up to 24 hours before adding it to the crockpot.
How to Store and Reheat
This mojo pork tacos recipe makes enough to feed a crowd but also doubles as a flavorful meal prep option!
Refrigerator: Let the pork cool completely. Then, transfer it to an airtight container, and keep it stored in the fridge for up to 4 days.
Freezer: Place your pork in a freezer-safe container, and keep it frozen for 4-6 months.
To Reheat: Let your pork thaw in the fridge overnight. Warm it in the microwave. Or, add it back to the crockpot on warm until your desired temperature is reached. Then, assemble your tacos as normal, and enjoy!
More of Our Favorite
Gluten-Free Taco Recipes
Mojo Crockpot Pork Tacos Recipe
- Total Time: 2 hours 40 minutes up to 5 hours
- Yield: 6–9 tacos depending on size 1x
- Diet: Gluten Free
Description
Made with a mojo marinade, these easy Crockpot Pork Tacos are bursting with herbaceous, citrus flavor in every juicy bite! Serve in gluten-free tortillas and add with all your favorite toppings
Ingredients
Marinade:
- ⅓ cup torn cilantro or 2 Tablespoons chopped
- ¼ cup light olive oil
- 2 to 3 garlic cloves or 1 teaspoon minced garlic
- ¼ cup lime juice
- ½ cup orange juice
- ¾ teaspoon ground cumin
- 1 to 2 teaspoon dried oregano
- ½ to 1 teaspoon red pepper flakes (to taste)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Crock Pot Ingredients:
- 2 pounds pork loin (see notes for substitutes)
- Kosher salt to taste
- ½ cup chopped white onion or 1 small onion
For Serving + Toppings:
- Gluten-free corn tortillas or tortillas of choice
- ⅓ cup chopped red onion
- Sliced avocado
- 1 cup shredded purple cabbage
- Optional crumbled cheese (omit if dairy free)
- Garnish – cilantro
Instructions
Marinade:
- Place cilantro, olive oil, garlic, lime juice and orange juice in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
- Add cumin, oregano, red pepper flakes, salt, and pepper and whisk together until combined.
Crock Pot:
- Make a vertical cut down the center of the pork loin from top to bottom. Generously season with kosher salt.
- Place the pork loin in the crock pot along with the chopped onion. Pour the marinade on top of the pork loin and inside the sliced part of the pork loin.
- Place the crockpot on HIGH for 2 ½ to 3 hours or LOW for 4 to 5 hours. Pork loin is done once internal temperature reaches 145 F and can be easily shredded using 2 forks (don’t over cook). Proceed to pull or shred the pork in the crockpot. (See notes if cooking on HIGH.)
- Turn the crockpot to WARM or place the meat and marinade in aluminum foil and let it rest for 10 minutes before serving. Serve shredded pork with remaining juices from the slow cooker. Arrange on tortillas and add toppings of choice.
- Store shredded pork in an airtight container in the fridge for up to 4 days.
Notes
Substitutes – Use 2 pounds boneless pork shoulder (trim the extra fat) in place of pork loin. Because pork shoulder contains more fat, it may take slightly longer to cook depending on the cut.
Cooking Tips – The original recipe feeds a family of 4 easily with few to no leftovers. The recipe easily doubles for more servings, if desired. If cooking on HIGH, after shredding the pork allow it to marinate on WARM for at least 20 minutes to enhance the flavor before serving.
Storage Tips – Freeze the shredded pork in an airtight container or ziploc bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes +
- Category: Main
- Method: crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 taco without toppings
- Calories: 207
- Sugar: 1.3 g
- Sodium: 141.1 mg
- Fat: 8.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 10.7 g
- Fiber: 1.5 g
- Protein: 22.7 g
- Cholesterol: 66.3 mg
Looking forward to trying this! Any tips on making this in the instant pot instead?
Hi Mandy! I haven’t tried this in the instant pot. I would make the marinade and combine it with the pork in a bag/dish. Let it marinate for 1 hour in fridge. Then, saute onion and garlic in the instant pot. Add the pork with remaining marinade sear/saute to brown meat, 4 minutes each side. Close lid, pressure cook manually for 5 minutes, natural release for 8-10 minutes. Then shred meat. This is just a guess based on another instant pot pork tenderloin recipe i saw here. https://www.thekitchn.com/instant-pot-pork-tenderloin-22948815 My only concern is if the orange juice in marinade will cause it to burn. Does that make sense?
Hello Cotter,
Do you have any YouTube channel?
thnx
Thanks for sharing excellent informations. Your site is very cool. I’m impressed by the details that you have on this web site. It reveals how nicely you perceive this subject. Bookmarked this web page, will come back for extra articles. You, my friend, ROCK! I found just the info I already searched everywhere and just could not come across. What an ideal site.
Hi Cotter,
Reading the post, it seems it’s a delicious, nutritious, and mouthwatering dish. The cooking procedure you described is also easy to follow. Thanks for sharing your recipe. I will also try this recipe to increase my culinary skill.
You’re welcome! Enjoy!
I love this formula! I’ve made it previously and it was awesome. In any case, with meat choice restricted at this moment, I just have chicken legs in the cooler. Will this work? Also, assuming this is the case, do you have proposals on the cook time?
I already decided to try this recipe. You must understand that for a guy from a center Europe is probably too exotic and too many of flavours? but jesus it looks tasty. Lindsay, thank you 🙂
keep me posted Mike!
I love this recipe! I’ve made it in the past and it was fabulous. But with meat selection limited right now, I only have chicken legs in the freezer. Will this work? And if so, do you have recommendations on the cook time?
I think chicken legs would work! You might remove the skin and thaw out first. Then shred off the bone once cooked. Does that make sense?
Plus those plantains?! And btw..the heat. Seriously. Texas summers are not pleasant.
My hubs is Cuban, and I’m loving how easy you made the pork! This I can totally handle for an easy weeknight meal.
That’s a great recipe. I will definitely try it out. Thank you for sharing it.
Awesome take on tacos, will love to try out this Crock Pot Cuban Pork Tacos with Fried Plantains
This was my first impression the moment I landed here :))
Thanks, Lindsay, for such an amazing recipe. Definitely going to try it out this weekend.
Happy Easter everyone 🙂
Thank you Amol! Enjoy-and happy Easter!
Annnnnnd this needs to happen. I celebrate taco Tuesday every day. Pork is my favorite! I had one last night!
These are going on my wish list for next week! Thank you so much for sharing! Will report back with how I did
yes! Please do!
Please someone, tell me where can I get real plantain?
This looks mouth watering!
Hey Lindsay Cotter, I read the post entirely and couldn’t help thanking you for sharing with us this piece of the informative resource. Could you please explain the garlicky green chicken of the article a little more, so I can enhance the knowledge base of our community website Fitting Guy. Of course, you can do it in another post! Any effort appreciated!
are you wanting the link to the garlicky green chicken?
Lightly squeeze the block of tofu with paper towels to rid of excess water. …. this dish and I love your adaptation of using
Gonna try this recipe tonight, but with a Vegan Twist. Wish me Luck.
keep me posted Molly!
Hey! I absolutely loved this recipe and made a video of it and mentioned you! I’m a terrible cook but I most definitely tried! @LocalGoesGlobal
Jenny
Awesome recipe 🙂 love Cuban food!
Tacos + plantains… YES!! Need to make these again soon!
Loved this recipe. Gonna try this tonight for my husband.
yay! keep me posted
I think crock pot is cool when it gives lots of nice and simple recipes, but with delicious meals. I will try this at weekend and be back with my reviews.
I love my crock pot. You can make so many tasty things. This recipe looks tasty too!
Thank you so much for this great post and site.
keep on posting these kind of nice post..
I like your post.keep up
These are going on my wish list for next week! Thank you so much for sharing! Will report back with how I did 🙂
yay! keep me posted!
Cuban food is absolutely delicious. Love this recipe! Would likely to try it tomorrow and I hope it would taste great.
Hello there,
Does anyone have this food short recipe?
Thanks in advance
Hello there,
Does anyone have this food short recipe?
Thanks in advance
Looks great and planning to make it this week. How long do you suggest marinading this for?
No need to marinate prior to cooking in the crock pot. It will be flavorful since it’s slow cooked. Does that make sense? Happy to help more!
Just gave this a try! loved it, the pork was perfect and so tender.
awesome! so glad Dave
Wow! I want to make these tomorrow! I too have a taco-loving husband. Do you think I could leave this on longer than 5 hours? Like 8 or 9? Maybe double the marinade?
Ohhh I love this recipe! Nom Nom Nom
My wife loves Pork!! Will add this also to my weekend.
let me know if you try it!
It was really tasty Lindsay 🙂 My wife enjoyed it 😀 We loved the flavor…
wonderful! so glad
Please someone, tell me where can I get real plantain?
This looks mouth watering!
I buy them at my local grocer. they are with the bananas
I love my crock pot. You can make so many tasty things. This recipe looks tasty too!
i so agree! crock pot to the rescue!
I love that guys have such big appetites. It’s always rewarding for the cook, and you are an AMAZING cook Lindsay. 🙂 There’s so many recipes to try, that I don’t know where to start. 🙂
testing
Lovely take on tacos! I’ll have to substitute the pork for tempeh and jackfruit instead of pork, but otherwise, I think this recipe looks phenomenal! Again, it’s still been relatively cool outside in comparison to July, but it’s sunny out!
Okay I so need to try jackfruit!! Let me know if you do
I have a crock pot that is pretty much a dust collector, however, recipes like this make me want to bust it out! Yum!
I wish plantains were easier to find in Australia as I loveeeeeeeee them!
These look so delicious Lindsay! Funny you’re having such a heatwave– I am still in Oregon, and it’s cold here! We’ve had two days this week that haven’t hit 60! But, supposed to be back up to 90 tomorrow. It’s hard to handle this cold after being so used to Malaysia.
Love love love tacos! This looks amazing. But I have a feeling the ones I make are going to be a hot mess and not nice and beautifully presented like yours.
but I met they will still taste great!
Crock pot! Awesome idea in this heat. Great recipe. Stay cool.
these tacos look amazing! so vibrant and delicious. i’ve actually never tried plantains before either so i am SO curious to know what these taste like!
Mmmm…I love making tacos in the slow cooker and this healthy version sounds SO good. Love the idea of topping with plantains!
i love the plantain for sweetness and texture. So easy too!
Ok, these are just genius!! My hubs is Cuban, and I’m loving how easy you made the pork! This I can totally handle for an easy weeknight meal. Plus those plantains?! And btw..the heat. Seriously. Texas summers are not pleasant.
Yes! i love them. That cuban flare is soooo good! the texas heat is not. Agreed. LOL!
Annnnnnd this needs to happen. I celebrate taco Tuesday every day. Pork is my favorite! I had one last night!
twin, brother… love it! red wine too?
As if you needed to specify… 😉
Plantains are so good! I’m loving that the crock pot does all the work too. This thing is loaded! Yummy! It made me tummy growl, haha.
yes! let me know if you try is Leslie
Looks like pork and plantain heaven and I love it! Actually just received Paleo tortillas yesterday and have yet to try them, good timing 🙂
which ones? YOu gotta try the new cassava and coconut ones –> OMG SO GOOD! I’ll have to send you the brand name. they are at whole foods.
I love Cuban food! The orange juice and plantains in here are genius! And don’t even get me started on the heat friend
for reals! i don’t even go outside. LOL!
I love Cuban food! The orange juice and plantains in here are genius! And don’t even get me started on the heat friend!
I love. LOVE. Cuban food. I wish that I could eat more of it. Fried plantains are basically savory candy. These sound Ah-MAZE-ing.
totally! nature’s candy + butter = HEAVEN