Slow Cooker Shredded Pork and Pinto Bean Tacos
Tender, flavorful pork shoulder slow-cooked with pinto beans, fire-roasted tomatoes, and warming spices creates an easy, hearty taco filling. The long, gentle cooking process allows the pork to become perfectly shreddable while the beans absorb all the savory flavors. Perfect for busy weeknights or feeding a crowd, this one-pot meal delivers maximum flavor with minimal effort. Serve with your favorite toppings for a customizable dinner everyone will love.
Ingredients
- 1 lb pork shoulder
- 1 1-pound package Camellia Brand Pinto Beans
- 6 ounces beer or chicken broth
- 1 15-ounce can fire-roasted tomatoes
- 6 cloves garlic, minced
- 1 jalapeño peppers, minced, or to taste
- 1 medium onion, chopped
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon taco seasoning
- 1 teaspoon salt
- 1 ½ cups water
- 12 small corn or flour tortillas
- shredded cheddar cheese
- sour cream
- diced avocado
- chopped cilantro
- sliced jalapeños
Instructions
- 1
Rinse and sort beans
- 2
Place pork shoulder in slow cooker and add pinto beans, beer or chicken broth, tomatoes, garlic, jalapeños, onion, chili powder, cumin, cayenne, taco seasoning, salt and water
- 3
Cook on low heat for 6-8 hours or high heat for 4-6 hours
- 4
Remove lid and shred pork using two forks directly in the slow cooker
- 5
If there's too much liquid, continue to cook with cover off for a little while, or if too dry, add more water
- 6
Warm tortillas by wrapping in aluminum foil and heating in 350° oven for 15-20 minutes, or warm individual tortillas over gas burner using tongs
- 7
Add pork and bean mixture to warmed tortillas and add toppings as desired, serve immediately
Tips
Remove jalapeño ribs and seeds for less heat, or omit entirely based on your preference
If mixture is too liquid at end of cooking, continue cooking uncovered to reduce
For extra flavor, sear the pork shoulder before adding to slow cooker
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can be made 1-2 days ahead and reheated gently
Serve immediately while warm with desired toppings
Common Mistakes
Don't skip rinsing beans to avoid excess starch
Don't overcook after shredding to avoid mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use dried beans instead of the package?
Yes, use 1 cup dried pinto beans soaked overnight. Cooking time may need to be extended to ensure beans are tender.
What if I don't have a slow cooker?
Use a Dutch oven in 325°F oven for 3-4 hours, checking liquid levels periodically and adding water as needed.
How long will leftovers keep?
Store in refrigerator up to 3 days or freeze up to 3 months. Reheat gently, adding water if needed to restore moisture.