Slow Cooker Taco Meat
Juicy, spice-soaked slow cooker taco meat that turns tender and shred-ready, then gets a quick crisp in a skillet for browned edges and big flavor.
Ingredients
Main
- 3 lbs boneless chuck roast or pork shoulder
- 1 medium yellow onion sliced
- 4 cloves garlic smashed
- 1 cup beef broth or chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon chipotle powder or cayenne optional
- Juice of 1 lime
To Finish
- 1-2 tablespoons olive oil for crisping in a skillet
- 12-16 tortillas warmed (corn or flour)
- Lime wedges for serving
Optional Toppings
- Shredded lettuce or cabbage
- Diced onion or quick-pickled red onions
- Cilantro
- Salsa or hot sauce
- Avocado or guacamole
- Cotija feta, or shredded cheese
- Sour cream or crema
Instructions
- Add the sliced onion and smashed garlic to the bottom of the slow cooker.
- Place the chuck roast or pork shoulder on top of the onions.
- Whisk together the broth, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, optional chipotle or cayenne, and lime juice.
- Pour the sauce over the meat. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the meat shreds easily.
- Shred the meat directly in the slow cooker and stir to coat with the juices.
- For crispy edges, heat olive oil in a skillet over medium-high heat. Add shredded meat in a single layer and cook until browned, then flip briefly.
- Serve in warm tortillas with lime wedges and desired toppings.
Notes
Low-and-slow cooking builds deep flavor with almost no effort. The skillet finish adds texture but is optional. Toddler-friendly if you set aside some meat before adding extra heat. Apéro energy comes from small bowls of toppings and build-your-own tacos.