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May 03

Slow Cooked Mexican Pulled Pork Tacos

Chipotle who? These Pulled Pork Tacos are so flavorful and easy to make. I far prefer them to their less-healthy restaurant counterparts.  It’s always nice to come home from work knowing that dinner is already made and waiting for you, and since there is virtually no prep work for these it’s super quick to just toss all the ingredients in your slow cooker in the morning! The spices in this sauce were absolutely perfect and when the shredded pork was added back into the pot, the sauce-to-meat ratio was spot on. If you didn’t have dinner plans for Cinco de Mayo on Thursday, now you do!

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Slow Cooked Mexican Pulled Pork Tacos

Yield: 4 servings


  • 1 lb pork tenderloin, lean and trimmed of visible fat
  • 15 oz can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 8 small (6”) corn tortillas (such as Mission Extra Thin Yellow Corn Tortillas)
  • ½ cup reduced fat shredded Mexican cheese (I used Weight Watchers Brand)
  • 1 medium-sized tomato, sliced
  • Romaine lettuce, shredded
  • Cilantro, chopped
  • Optional Toppings (not included in WW P+ totals): guacamole (Wholly Guacamole pictured above), sour cream, black olives, etc.


  1. Place pork tenderloin the slow cooker.  In a medium bowl, mix together tomato sauce, chili powder, cumin, brown sugar, cayenne pepper, salt and garlic. Pour over the top of the pork. Cook on low for 8-9 hours.
  2. Remove tenderloin and shred against the grain using two forks. Return pork to the sauce and stir to combine.
  3. Heat your tortilla in the microwave for 10-30 seconds to warm. Layer pork and toppings onto tortillas and serve.

Weight Watchers Freestyle SmartPoints (Pork only, 3/4 Cup):
3 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus (Pork only, 3/4 Cup):
4 per serving (P+ calculated using the recipe builder on

NUTRITION INFORMATION for pork only, 3/4 cup:
193 calories, 13 g carbs, 8 g sugars, 4 g fat, 1 g saturated fat, 26 g protein, 2 g fiber (from

Weight Watchers Freestyle SmartPoints (2 tacos with 2 tortillas, ¾ c pork, 2 T cheese, ¼ tomato, lettuce, cilantro):
6 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus (2 tacos with 2 tortillas, ¾ c pork, 2 T cheese, ¼ tomato, lettuce, cilantro):
7 per serving (P+ calculated using the recipe builder on

NUTRITION INFORMATION (2 tacos with 2 tortillas, ¾ c pork, 2 T cheese, ¼ tomato, lettuce, cilantro):
232 calories, 15 g carbs, 9 g sugars, 6 g fat, 3 g saturated fat, 29 g protein, 3 g fiber (from

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31 Responses to “Slow Cooked Mexican Pulled Pork Tacos”

  1. #
    Katie — May 6, 2011 @ 12:23 am

    I just had these for dinner. SO FREAKIN DELICIOUS!

  2. #
    conchitamomo — July 28, 2011 @ 12:03 am

    This was delicious! My whole family loved it. This is definitely a keeper!

  3. #
    Anonymous — August 10, 2011 @ 3:57 pm

    do you think you could use chicken instead of pork? or would it taste funky?

  4. #
    emilybites — August 10, 2011 @ 5:00 pm

    I think they’d be great with chicken!

  5. #
    Amber — August 10, 2011 @ 8:09 pm

    Thank you so much for putting the WW P+ listing on all of your recipes! I am currently doing WW and always looking for something yummy to eat. Your website is definatly going to be my new favorite place to look!

  6. #
    Ashley — October 24, 2011 @ 2:32 pm

    Soooooo delish! I baked my tortillas in the oven for 7 mins @ 425 and had tostadas instead. Hands down one of the best homemade mexican meals we’ve made!

  7. #
    emilybites — October 25, 2011 @ 12:38 am

    Yum, tostadas! Glad you liked 🙂

  8. #
    Jennifer — January 17, 2012 @ 12:01 am

    These were delicious! Our house smelled so good all day long. I used pork tenderloin chops instead of a whole tenderloin; it cooked a little faster. It was done in six hours on low. Thanks for another great recipe!

    • emilybites replied: — January 17th, 2012 @ 2:53 am

      So happy you liked them!

  9. #
    Ashley C — January 25, 2012 @ 8:18 pm

    Making these again today – Can’t wait to get home and eat dinner 🙂 Thanks Emily!!

    • emilybites replied: — January 26th, 2012 @ 1:30 am

      Yay, happy to hear you love them so much!

  10. #
    Shelley Fuld Nasso — April 13, 2012 @ 3:50 pm

    Emily, I just found your website last week, and this is the third recipe I have made. My family LOVED it! It was so easy. I will definitely make this again. Thank you so much. Your fun way of putting food together (cupcakes etc.) makes it so fun for kids to eat healthy food. For kids, it’s all about the presentation. Thank you!

    • emilybites replied: — April 17th, 2012 @ 7:34 pm

      Thanks, Shelley, I’m so glad you found me and that you loved this! I love when food presents well too. 🙂

  11. #
    Brett — May 5, 2012 @ 2:59 pm

    i’m looking forward to eating this tonight. I love finding recipes that kind of confirm combos I’ve been tossing together more or less but help me find a missing piece (the brown sugar in this case). Crockpot just turned on. My wife just started Weight Watchers and we were happy to find a Cinco de Mayo recipe with a point total.

  12. #
    Brett — May 5, 2012 @ 3:00 pm

    And I meant to ask… do you brown the pork first ever? Make much of a difference?

  13. #
    HRay — July 19, 2012 @ 11:00 pm

    Mine were done cooking in about 5 hours on low. I wonder why? Maybe our crock pot cooks a little hotter? Or, do you really need the full 8 hours to get the best flavor?

  14. #
    Cassie — August 13, 2012 @ 3:30 pm

    This was amazing! So simple and sooo good. Mine was also done a little before the full 8 ours, but I went ahead and pulled it apart and let it simmer in the juices for another hour or two before serving. It was so good!

  15. #
    Anonymous — September 2, 2012 @ 2:13 pm

    Loved how simple and delicious this was. We used the meat on salads and to make tacos. Love using the crockpot. Thank you!

  16. #
    Anonymous — September 25, 2012 @ 4:01 am

    Wow! These things are delicious! I can’t wait to try more of your recipes!!

  17. #
    Anonymous — January 9, 2013 @ 12:45 pm

    Just found your website and am making this for dinner. I’ve been looking for a shredded mexican pork recipe, and to find one with WW points is a real plus. Thanks so much. I’ll be using the pork in burritos, with low-carb tortillas for me (lower points), regular for the skinny husband and sons. Thanks so much.

  18. #
    Anonymous — January 10, 2013 @ 10:51 am

    Can’t begin to tell you how good this was. We used it for burritos along with some yellow rice and beans topped with a little cheese and salsa verde. Terrific. I live in a place with a large Mexican population and a number of great Mexican restaurants and this pork is as good as any I’ve had in them. No one would ever guess the pork had just 4 PP because it’s so full of flavor. Thank you so much.

  19. #
    Anonymous — May 2, 2013 @ 10:02 pm

    Soooooo good!!

  20. #
    Sarah — December 28, 2013 @ 5:21 pm

    Another 10 so says my Husband! This was so good! I realized that I only had an 8oz. can of tomato sauce, so I used that + 1cup mild salsa. Then, being fearful that it would be too spicy, I cut the other spices in half and it was delicious on homemade tortillas!

  21. #
    Doreen — January 27, 2014 @ 4:55 am

    Another absolute favorite!
    Thanks for these great recipes Emily…you make WW fun!

  22. #
    sarah — May 21, 2014 @ 9:29 pm

    Could you use tinned tomatoes instead of tomato sauce?

  23. #
    Kathy — November 9, 2014 @ 2:06 pm

    To double the recipe would you also double the spices and liquid called for? Need to ake 8 servings and have a 2# pork tenderloin.Thanks so much for any help and for comming up with all the healthy and delicious recipes!!! My family and I thank-you!!!

    • Emily Bites replied: — November 10th, 2014 @ 10:45 am

      I have never doubled it myself, but yes, I would double all of the ingredients – hope it’s a hit!

  24. #
    Danielle — November 25, 2014 @ 9:42 pm

    I tried these tacos for the first time tonight, and they were amazing! It fed me and my very hungry boyfriend with plenty of leftovers. I know what I’m having for lunch tomorrow! Thanks for the great recipe!

  25. #
    Stephanie — May 13, 2016 @ 9:04 am

    I found this recipe on your site and topped it with homemade pickled red onions. It was delish. I plan on using the leftovers to make pork and black bean enchiladas.


  26. #
    Shawna — September 12, 2016 @ 1:21 pm

    We LOVE this recipe! My husband regularly requests it. I have also tried it with chicken breasts and a beef roast and both were delicious. I typically double the sauce recipe and use 2-3 pounds worth of meat. Even with 3 1/2 pounds of meat, there is plenty of extra sauce. Makes GREAT leftovers and freezes well too. Thanks SO much!

  27. #
    Anonymous — January 18, 2017 @ 8:08 am

    Has anyone ever tried this recipe with chicken?

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