How to Make the Best Slow Cooker Sweet Pork (Perfect for Tacos and Burritos!)

This slow-cooker sweet pork recipe is my go-to for a tasty filling in tacos, burritos, and enchiladas. It has this perfect blend of smoky, sweet, and savory that I love. It’s perfect for those busy weeknights or when I feel lazy over the weekend and want something scrumptious without much fuss. I season it, give it a quick sear, and then let my slow cooker do the rest.

My secret? It’s cooking the pork on a low setting for a long time until it’s so tender it practically falls apart. It always turns out to be an easy slow-cooker dinner recipe that everyone loves.

A close-up view of a bowl filled with shredded sweet pork over rice, topped with melted cheese, diced tomatoes, and onions.

Slow Cooker Sweet Pork Recipe

This recipe, flavored with a homemade dry rub and a touch of sweet and smoky enchilada sauce is the perfect filling for burritos, enchiladas, or tacos. I love it best made into giant burritos.

Prep Time 15

Cook Time 4 30

Total Time 4 45

Serving Size small burritos

Equipment

Slow cooker
Medium skillet
Small saucepan
9×13 baking dish
Measuring cups and spoons
Whisk
Large and small mixing bowls

Ingredients

Dry rub for pork:

1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper

Shredded pork ingredients:

2 tablespoons olive oil
2-3 pound boneless pork shoulder roast
⅓ cup water
2 teaspoons liquid smoke
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
½ cup brown sugar
1 15 ounce can of green chile enchilada sauce

To make burritos (Optional):

3-4 burrito-sized flour tortillas or 6-8 flour tortillas for tacos/enchiladas
2 (15 ounce) cans of black beans (drained and rinsed)
2 ½ cups cooked rice (see note)
1 (15 ounce) can of green chile enchilada sauce
additional toppings or sides if desired: (cilantro, avocado, guacamole, pico de gallo, lettuce, sour cream, salsa, shredded cheddar/monterey jack cheese, scallions, lime wedges, cilantro ranch dressing, black beans, pinto beans, rice)

Instructions

Prepare the dry rub. In a small bowl, mix the dry rub ingredients: salt, pepper, cumin, coriander, garlic powder, and cayenne pepper. Rub the mixture evenly over all sides of the pork.
Sear the pork. Heat the olive oil in a medium skillet over medium-high heat. Carefully sear the pork for 1-2 minutes on each side, turning with tongs, until browned. Then, transfer the pork to your slow cooker.
Slow cook the pork. Pour the water and liquid smoke into the slow cooker. Cover and cook the pork on high for 4-4½ hours or low for 8 hours until tender.
Shred the pork. Once cooked, carefully remove the pork from the slow cooker and place it on a cutting board. Then, shred the pork into bite-sized pieces using two forks, discarding large fatty pieces.
Season the pork. In a large bowl, combine the shredded pork with salt, pepper, chili powder, smoked paprika, and cayenne pepper. Mix thoroughly using tongs to make sure the pork is evenly seasoned.
Prepare the sweet enchilada sauce. Whisk together the brown sugar and ¾ cup of green chile enchilada sauce in a small saucepan. Heat over medium-low, stirring until the sugar is fully dissolved. Then, pour the sauce over the shredded pork and toss gently with tongs to coat evenly.
Serve the pork. The shredded sweet pork is now ready to serve! Use it as a filling for burritos, tacos, quesadillas, enchiladas, or even salads and rice bowls. For burrito or taco ideas, see below.

Burrito Assembly (Optional)

Warm the tortillas. Microwave the burrito-sized tortillas for 20-30 seconds and wrap them in damp paper towels to soften them.
Assemble the burritos. Spread ¾ cup of cooked rice in a line lengthwise down the center of the tortilla. On top of the rice, layer ¾ cup of shredded pork, followed by ½ cup of black beans. Roll the tortilla tightly, folding in the sides and then rolling over the filling. For smaller tortillas (tacos or enchiladas), use about ¼ cup each of rice, pork, and beans.
Optional toppings. Serve your burritos with optional toppings like cilantro, guacamole, shredded cheese, salsa, or sour cream.

Enchilada Style (Optional)

Prepare the enchilada pan. Preheat your oven to 350°F (or use the broiler for a quicker finish). Then grease a 9×13 baking dish and spread ½ cup of green chile enchilada sauce on the bottom.
Assemble the enchiladas. Fill the tortillas with the shredded pork, roll them up, and place them seam-side down in the baking dish. Top with additional enchilada sauce and shredded cheese (optional).
Bake. Broil for 2-4 minutes until the cheese melts and starts to bubble, or bake in the oven for 10-15 minutes at 350°F. Serve hot with your choice of toppings.

Notes

Choose a pork shoulder since it’s got enough fat to make the meat juicy and tasty when slow-cooked.

A pork shoulder without the bone, often called pork butt, is the best choice because it’s just the right mix of fat and meat. This mix helps make the pork soft and full of flavor after cooking. It might be too dry if you pick a leaner piece, like pork loin, so it’s better to stick with the shoulder cut for the yummiest outcome.

When the pork is cooked and still hot, that’s the best time to shred it. It’ll be easier to pull apart, and you can get rid of any unwanted fat or tough bits then.

Let the shredded pork sit with the sauce for a bit before you eat it. This way, it soaks up all those tasty flavors, making every bite awesome.

For even more flavor, you can season the pork with spices the day before and leave it in the fridge overnight. This gives the spices time to get into the meat.

Once it’s cooked, taste the pork and tweak the sauce’s sweetness or heat. Add some extra cayenne or chili powder if you’re into spicy food. Or, if you’re more about sweetness, a little more brown sugar in the sauce might do the trick.

Topping the dish with fresh stuff like chopped cilantro, diced avocado, or lime juice can make the flavors pop and balance the pork’s richness.

We really love this recipe at our house! It’s perfect when I need to make a filling meal but don’t want to be stuck in the kitchen for hours. Everyone enjoys it, and not hearing any complaints is a big plus for me! I love dishing it up in tacos or alongside rice, and watching it disappear is just the best feeling.

If you’re looking for another easy, flavorful meal, check out this Chicken Taco Pasta Bake for a delicious twist on comfort food.

A large bowl of shredded sweet pork ready to be served, with a side of cilantro-lime rice and small bowls of green sauce.

Hope it becomes a favorite in your home, too!

Tips for the Best Slow Cooker Shredded Sweet Pork

Pork shoulder is a great choice because it’s fatty enough to make the meat soft, but cutting off any big, unnecessary fat before you cook can help make the meat easier to pull apart and less fatty.
Cooking the pork in a pan until it’s browned before you put it in the slow cooker brings out a strong, yummy flavor. It’s an extra step, but it doesn’t take long, and it’s worth it, so try to brown it all over.
For perfectly tender pork, cook until it reaches an internal temperature of 195°F, which helps the meat shred easily. If you’re unsure how to check, this guide on determining if meat is cooked properly will help you feel confident every time.
Slow cooking needs patience. The longer you can cook it on a low setting, the better. Aim for 8 hours on low rather than 4-4½ hours on high if possible. This longer cooking time lets the meat become tender and delicious.
To be sure the pork is cooked through, it’s a good idea to use a meat thermometer. The inside of the pork should be at least 195°F to pull apart easily.
If you’re trying out liquid smoke for the first time, use just a little bit at first and see how you like the taste. It’s strong, so you don’t need much to get that smoky flavor.
Watch the liquid level in the slow cooker, especially if you’re cooking on high. If there’s not enough liquid, add some water or broth to keep the pork moist.
Don’t cram the slow cooker if you’re making more than usual or using a bigger piece of pork. The pork needs room for the heat to spread out well. If it’s too packed, the meat might not get as tender as you’d like.

Key Ingredients and Tools

To make this recipe just right, you’ll need a few important tools and ingredients:

Ingredients for sweet pork recipe laid out on a white surface, including a pork shoulder and bowls with various spices and liquids.

Boneless pork shoulder roast: This meat is great for slow cooking because it’s fatty, making the pork soft and moist. Look for it in the meat section, where it might be called “pork butt” or “Boston butt.” If unavailable, you could use pork loin. Just keep in mind it’ll be less fatty and not as tender.
Liquid smoke: This adds a nice smoky taste without using a grill. It’s typically found where the BBQ sauces are. Just a small amount is enough! If you don’t have liquid smoke, try smoked paprika for a similar smoky taste.
Smoked paprika: It gives the pork a smoky warmth and enriches the flavor. If you don’t have smoked paprika, you can use regular paprika, but it won’t give the same smoky flavor.
Green chile enchilada sauce: This sauce adds a tangy taste to the pork’s sweetness. It’s in the Hispanic food aisle. If you can’t find it, enchilada sauce will do, but the taste might differ.
Brown sugar: It brings a sweet, caramel-like flavor to the pork. Be sure to use fresh brown sugar because old, hard sugar won’t mix well and might mess up the sauce’s texture. If you’re out of brown sugar, honey or maple syrup can substitute. It’ll alter the sweetness and texture somewhat.
Slow cooker: It’s key for cooking the pork slowly and at a low temperature, which makes it incredibly tender. If you don’t have one, a Dutch oven in the oven on low might work, but a slow cooker is easier to use.

These tools and ingredients will make sure your pork turns out tasty, tender, and sure to wow anyone. They’re what make this dish stand out!

Serving Suggestions

Serve this dish with cilantro-lime rice, black or pinto beans, guacamole, tortilla chips, fresh pico de gallo, and sautéed peppers and onions for a complete and delicious meal.

Troubleshooting and Help

Can I use a different cut of pork?

Yes, you can use a leaner cut like pork loin, but it won’t be as tender or juicy as pork shoulder. Pork shoulder has more fat, which breaks down during slow cooking to create that melt-in-your-mouth texture.

Do I really need to sear the pork before putting it in the slow cooker?

I highly recommend it! Searing adds great flavor by creating a nice crust outside the pork. It’s an extra step but worth it for that deeper, richer taste.

Can I cook the pork on low for longer?

Yes, you can cook it on low for 8-10 hours. Slow-cooking it on low usually makes the pork even more tender, so if you have the time, go for it! Looking for another comforting, slow-cooked pork dish? Try these Crockpot Pork Chops with Apples for a perfect balance of sweet and savory flavors.

What if I don’t have a slow cooker?

No worries! You can also cook this in the oven. Place the pork in a roasting pan, cover it tightly with foil, and bake at 300°F until tender, which usually takes 4 to 5 hours.

Can I make this spicier?

Definitely! If you like more heat, add extra cayenne pepper or some diced jalapeños when you mix in the seasoning. You can also drizzle some hot sauce over the finished pork.

Is there a way to make this less spicy?

Yes, you can easily adjust the heat level. Reduce or skip the cayenne pepper in the recipe, and choose a mild green chile enchilada sauce. That way, you’ll keep all the flavor without the kick!

How can I thicken the sauce if it’s too runny?

If you find the sauce too thin after cooking, you can thicken it by simmering it in a saucepan for a few minutes until it reduces to your desired consistency. Alternatively, mixing cornstarch with water and adding it to the sauce can help thicken it quickly.

Can I make this recipe in advance?

Absolutely! You can make the dish beforehand, store it in the fridge, and reheat it when ready to serve. It gets even more flavorful as it sits! If you’re looking for a faster pork dish, try these Cast Iron Skillet Pork Chops for a quick and delicious alternative.

I hope these answers help you feel more confident about making this delicious dish! If you have any other questions, ask; I’m here to help!

Storage Instructions

Once the pork has cooled, transfer it to an airtight container and store it in the fridge. It will stay fresh for 3-4 days. When you’re ready to eat, reheat it on the stovetop or microwave with a little of the sauce to keep it moist.

The dish freezes well! To freeze, let the pork cool completely, then portion it into airtight freezer-safe containers or resealable freezer bags. Remove as much air as possible from the bags before sealing. You can freeze it for up to 3 months.

When ready to use it, thaw the pork overnight in the fridge, then reheat it on the stovetop or in the microwave. Add a splash of water or leftover sauce while reheating to keep it from drying out.

This way, you can enjoy this delicious pork any time you want!

This is an easy and tasty recipe perfect for any time, whether it’s a busy weekday dinner with the family or a relaxed gathering with friends. Just set up your slow cooker, and with little effort, you’ll end up with soft, flavorful pork to fill up tacos, burritos, or bowls.

How to Make the Best Slow Cooker Sweet Pork (Perfect for Tacos and Burritos!)