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Easy Sweet Pork Tacos for a Flavorful Meal

Easy Sweet Pork Tacos for a Flavorful Meal

These sweet and savory pork tacos are slow-cooked until tender, then piled into warm tortillas with crisp cabbage, creamy avocado, and a squeeze of lime. Simple prep, big flavor—perfect for busy weeknights or casual gatherings.
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 lb boneless pork shoulder, trimmed
  • 0.5 cup brown sugar, packed
  • 1 cup tomato salsa mild or medium
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper
  • 1 tablespoon vegetable oil for searing
  • 12 tortillas corn tortillas, warmed or flour tortillas
  • 2 cups shredded green cabbage or lettuce
  • 1 cup pico de gallo or diced tomatoes
  • 1 cup sliced avocado
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup cotija cheese, crumbled or queso fresco
  • 8 wedges lime wedges for serving

Instructions

Preparation Steps

  • Pat the pork dry and cut into large chunks. Season all sides with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. Sear pork on all sides until browned, about 6 to 8 minutes total.
  • Whisk together brown sugar, salsa, soy sauce, apple cider vinegar, lime juice, chili powder, cumin, garlic powder, and onion powder. Place the seared pork in a slow cooker and pour the sauce over the top.
  • Cover and cook on Low for 6 to 8 hours (or on High for 3 to 4 hours) until the pork is very tender and shreds easily.
  • Transfer pork to a bowl and shred with two forks. Skim excess fat from the cooking liquid, then simmer the liquid in a saucepan for 5 to 10 minutes to thicken slightly. Toss the shredded pork with enough reduced sauce to coat and taste; adjust salt, lime, or sweetness as desired.
  • Warm tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
  • Assemble tacos: fill tortillas with sweet pork, then top with cabbage, pico de gallo, avocado, cilantro, and cotija. Serve with lime wedges.

Notes

For crisp edges, spread shredded pork on a sheet pan and broil for 3 to 5 minutes before saucing. Leftovers keep well for up to 4 days refrigerated or 2 months frozen.