My very favorite pork tacos, not only because you make them ahead in your slow cooker, and not because they have so little ingredients, but because they’re SO FLAVORFUL. Naturally gluten and dairy free, this can feed a crowd, even with food restrictions. Don’t forget the pickled red onions, as it really takes it over the top! Read below to find the recipe for my Slow Cooker Pork Tacos.
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Why I Love Slow Cooker Pork Tacos
I mean–does this really need an explanation? One word: tacos. And then add the ease of a slow cooker and the deliciousness of pork and bada-bing-bada-boom you have a killer dinner recipe.
There are so few ingredients and all of them pantry staples. I always have honey, olive oil and lime juice and the rest are dried spices. Easy!
I throw this in on busy weekends, so I know we’ll have a hearty meal at the end of the day, or save it for packed school nights when I need to come home to dinner practically done!
And, if you’re new to pickled red onions, I was too. But, try them! They really add this irresistible zing to the taco that takes the flavor from amazing to over the top!
How to Make Slow Cooker Pork Tacos Gluten Free
We have a wheat allergy and gluten intolerance in our house, so we need to make sure our pork tacos are gluten free. Since my recipe does not use any pre-packaged ingredients, the recipe for the meat is naturally gluten free (though it never hurts to read yoru spice labels, just to make sure). Then, simply swap out regular/wheat tortillas for corn tortillas.
I find that warming my corn tortillas either in my toast oven on the lowest setting, or on a warm sauté pan/grill pan/griddle, and then keeping them in a tortilla warmer until serving time helps the tortillas be much more pliable and enjoyable.
How to Make Slow Cooker Pork Tacos Dairy Free
My son also has a dairy allergy, so all of our tacos must be dairy free. The meat in this recipe uses no dairy, and corn tortillas do not have dairy, so you really only have to watch out for toppings. Instead of using cheese on your tacos, we like to use guacamole. It still gives it that creaminess, but without having any milk products.
If you’re not used to omitting the cheese, it may feel weird at first, but I promise you that I make sure my recipes are bursting with flavor so that you’re not needing to rely on cheese to give it any additional flavor.
If you can do cheese, a Mexican cheese like cotija would be nice.
What toppings go well on gluten and dairy free tacos?
For toppings, we like to use:
- Pickled red onions (recipe follows). Trust me, try it once and you’ll be a BELIEVER
- Pico de gallo. You can make this, but I prefer to be lazy and get freshly made pico from the produce section at my local grocer
- Guacamole–can’t forget this! We like the brand Yucatan Guacamole
What side dishes go well with crock pot pork tacos?
We like to keep it simple and do cilantro lime rice (as seen in the pictures) and refried beans. I have an instant pot recipe for homemade refried beans in my allergy friendly cookbook. You’ll also find the recipe for the instant pot cilantro lime rice in my cookbook as well. Do you have my cookbook yet? It has a 4.7 out of 5 stars review with over 250+ raving reviews on Amazon!
What cut of pork should I use?
I like to use a boneless picnic roast. I would stay away from really lean cuts like a sirloin, as the darker and fattier meat tends to shred easier/be more tender and have more flavor.
Can I use my instant pot instead of a slow cooker for these pork tacos?
As a huge fan of the instant pot (after all I did an entire cookbook on it) I do tend to prefer a slow cooker for this recipe. I think the low and slow just can’t be beat for fall apart meat. However, I’ve definitely used my instant pot in a pinch when I don’t have the 6-8 hours needed.
If using the instant pot, I find it helps to quarter the meat. The less thick, the easier it is for the pressure to tenderize everything. Then, depending on the size of the roast, do around 50 minutes or slow, and then the longer you can give it to naturally release, the better the meat will be. I’d shoot for at least 20-30 minutes.
Do I have more gluten free and dairy free taco recipes?
I sure do! We love Tex Mex nights at our house, so I have many taco variations. I’m sure you’ll love these too:
- Gluten and Dairy Free Breakfast Tacos
- Slow Cooker Pineapple Chipotle Pork Tacos
- Gluten and Dairy Free Baked Chicken Taquitos
- Gluten and Dairy Free Taco Pasta Salad
- Allergy friendly Taco Soup
- Gluten and Dairy Free Frito Taco Salad
- Gluten and Dairy Free Chicken Enchilada Pasta
- Slow Cooker Salsa Chicken Tacos
And, if you’d like to try another blogger and you’re into seafood, check out these Shrimp Tacos by The Endless Meal.
Are these pork tacos allergy friendly?
Yes they are! If you follow my directions, they will be free of the top-8-allergens. These pork tacos do not have: wheat, gluten, dairy, egg, soy, peanuts, tree nuts, fish or shellfish in them. So much flavor, but none of the typical allergens. Winning!
Do I Have a Video Showing How to Make Slow Cooker Pork Tacos?
Yes I do! I made a TikTok video, because I like how short and succinct they are. By watching this, it will give you a good overview of how easy it is to make the pork tacos in your slow cooker:
@allergyawesomenessEasy slow cooker pork tacos that are ##glutenfree & ##dairyfree. ##crockpotrecipes ##foodallergies ##tacorecipe♬ Taco-Taco – Smultron & Sång
- 6 Tablespoons of lime juice (bottled or fresh)
- 1 Tablespoon honey
- 1 Tablespoon olive oi
- 2 Tablespoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2-3 lbs. pork shoulder roast
PICKLED RED ONIONS:
- ⅓ cup lime juice--fresh or bottled
- ⅓ cup red wine vinegar⠀
- ⅓ cup sugar⠀
- 1 Tablespoon salt⠀
- 1 jalapeno, seeded and diced⠀
- ½ medium red onion, thinly sliced⠀
- Warmed corn tortillas
- Fresh cilantro, diced
- Pico de gallo
- Refried beans
- Cilantro lime rice
Turn your slow cooker to low. Place the olive oil in the bottom of the slow cooker, then place your pork on top of that. Pour the lime juice and honey over the roast. Sprinkle the spices (chili, coriander, cumin, salt and pepper) over the roast.
Place your lid and cook for 6-8 hours, or until falling-apart-tender.
While that cooks, make your pickled red onions. (Directions below)
Once your roast is ready, take it out of the slow cooker and shred it, discarding any fat.
Return it to the slow cooker and stir it around in all those delicious juices.
Serve over warm corn tortillas and garnish with the pickled red onions and any other toppings you desire. (Don't forget the guac!)
Great with my cilantro lime rice and beans from my cookbook.
PICKLED RED ONION INSTRUCTIONS:
Place the thinly sliced red onion in a heat safe container that has space for about an additional cup of liquid.
Over medium heat, place a small sauce pan. Add the lime juice, vinegar, sugar, salt and jalapeno slices and bring to a low boil. Stir occasionally until the sugar dissolves.
Pour the liquid into the container with the red onions. Allow it to cool for about twenty minutes. Then, place a lid, or saran wrap over the container and place in the fridge. Keeps well for up to a week refrigerated.
Adapted from Kelsey Nixon's sheet pan pork carnitas.
For the recipe to my homemade refried beans and cilantro lime rice, see my cookbook: An Allergy Mom's Lifesaving Instant Pot Cookbook.
*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1527Total Fat: 99gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 54gCholesterol: 408mgSodium: 1811mgCarbohydrates: 44gFiber: 4gSugar: 21gProtein: 110g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER DIETARY SPECIFIC BOARDS.