Slow Cooker Salsa Pork

Slow Cooker Salsa Pork  is a super easy Crock-Pot recipe, requiring just a few minutes of prep time in the morning -- then just shred the pork and assemble your tacos when it's time to eat.

Course dinner
Servings 12
Author Rachel Singer Gordon


  • 5-7 lb pork butt/shoulder (bone-in or boneless both work)
  • 1/2 Tbsp Kosher salt
  • 1/2 Tbsp smoked paprika
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp oregano
  • 1/2 Tbsp cumin
  • 1/2 tsp cayenne
  • 1 bay leaf
  • 12 whole garlic cloves
  • Medium yellow onion, sliced
  • 16 oz jar salsa, preferably chipotle


  1. Place pork in slow cooker, fatty side down. Season with salt, smoked paprika, chili powder, oregano, cumin, and cayenne. Add bay leaf and tuck garlic cloves and onion slices around the side, then pour salsa over everything.
  2. Cook on low for 8-10 hours (longer is better!), then remove pork from Crock-Pot and shred (discard bay leaf, bone, if present, most of the liquid, and any large chunks of fat; either shred in the cooked onion and garlic or discard, your choice).

  3. Serve shredded pork with your favorite taco fixings.

Recipe Notes

I used my seven quart Crock-Pot for this recipe, which will work best in a larger slow cooker. Optionally low carb (serve on a low carb wrap or lettuce), gluten free (serve on corn tortillas or lettuce), and/or dairy free (leave off the cheese).