Slow Cooker Guajillo Pork Tacos have an amazingly rich flavor. That crispy texture will make you want more. Just add your favorite salsa.

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Slow cooker guajillo pork tacos served on a decorative plate next to the toppings.

Slow Cooker Guajillo Pork Tacos are simply delicious.

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I love how easy this recipe comes together. It’s very similar to carnitas and just as tasty.

I serve them as tacos because we are HUGE taco fans at my house, but you can also serve as a tostada or filling for a burrito.

The meat is not spicy, super flavorful, and super yummy.

Table of Contents

1 Ingredients
2 Frequently Asked Questions
3 How to Make the Guajillo Sauce
4 Pro Tips:
5 Ideas for Taco Toppings
- - 5.0.1 Hungry for More?
6 Slow Cooker Guajillo Pork Tacos

Ingredients

FYI: The water is only for reference. You will need more water than shown in the picture.

Use either pork shoulder or pork butt. Both cuts are fatty and are easy to shred.

For a leaner cut, you can also use pork loin. Just be sure to CHOP IT UP finely when it’s cooked.

Many Mexican home cooks will use chicken bouillon instead of salt. That’s totally up to you.

Frequently Asked Questions

Can you put raw pork in a slow cooker? Yes! Pork can be put raw into the slow cooker. Some recipes like Slow Cooker Birria de Res ask for the meat to be seared before placing it in the slow cooker, but that is optional. Searing helps develop the flavors of the meat.

What cut of pork is best for tacos? The best cut of pork for tacos is pork shoulder or pork butt because of the fat content. Higher fat helps the meat stay juicy when it’s cooked.

Can you slow cook pork too long? Yes. However, it’s hard to do in a slow cooker if it’s on the low setting. If left on the high setting for longer than needed, the texture of the meat will be mushy.

Does the pork in slow cooker need liquid? Yes, but not a lot. It can go up about ¼ of the way. Don’t cover the pork as it will make more as it cooks. Make sure to leave room for the extra liquid.

How to Make the Guajillo Sauce

Rehydrate the guajillo chile.
Place the chile, onion, garlic, salt, water, and cumin in a blender.
Strain the sauce.

This is your basic Guajillo Sauce.

To make cooking easy on yourself, make the sauce ahead of time.

It freezes for up to 6 months. Simply defrost and use as normal.

Raw pork covered in guajillo sauce in a slow cooker.

Rinse the pork and place in the slow cooker.
Add the guajillo sauce.
Place the cover on the slow cooker and cook.

Do you see how it makes for a great dump and go recipe? Especially if you have the sauce already made.

Here we’re making this recipe with pork, but you can also make it with chicken or beef.

This recipe is also similar to Slow Cooker Ancho Pork.

Tongs shredding pork inside a slow cooker.

Once the pork is ready, remove from the slow cooker.
Shred the meat.

It should shred easily. Chop the meat up, if necessary.

Keep in mind when shredding and chopping that the meat should fit inside a tortilla.

Cooked and shredded pork on a sheet pan lined with foil paper.

Line a sheet pan with foil paper.
Brush with oil.
Add the shredded pork.

Be sure to REMOVE as much liquid as possible.

You want the same crispy effect as carnitas, and liquid will prevent the meat from doing just that.

Crispy shredded pork on a sheet pan lined with foil paper.

Broil for 7 minutes. Mix the meat and broil for another 7 minutes.

Pro Tips:

If the meat is not crispy after 14 minutes, place under the broiler for 2 more minutes, or until it is crispy. Watch it, though, because it can BURN.
Skip the broiling, and heat up oil in a pan. Fry the meat to get it crispy.

A hand holding a pork taco over a plate with more tacos.

Ideas for Taco Toppings

Diced onion
Radishes
Lime
Cilantro

Some of my favorite salsas: Chipotle Salsa (pictured here), Chile de Arbol Salsa, Salsa de Aguacate.

All that’s left is to warm up tortillas and add the filling. Round up the family as it’s time to enjoy these yummy Slow Cooker Guajillo Pork Tacos.

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Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.