Slow Cooker Pulled Pork Tacos with Rice and Beans is an easy and flavorful “dump” recipe that will please the entire family. It’s so simple, so flavorful, and takes only minutes to prepare.
When you don’t have time in the evening to fuss and get dinner on the table, with very little preparation in the morning, you can have these delicious and easy slow cooker pork tacos waiting for you whenever you’re ready to eat!
Talk about a stress delicious reliever after a long, hard day!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making pulled pork tacos with rice and beans is available at the end of this post. OR you can hit the “jump to recipe” text (found below) to be taken directly to the recipe.Jump to Recipe
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 3-4 pound pork tenderloin
- prepared chili sauce
- prepared salsa
- canned fire-roasted jalapenos
- salt and pepper
- ground cumin
- salt and pepper
- canned black beans
- canned corn
- prepared Uncle Ben’s Ready Rice (Santa Fe style)
- flour tortillas
- avocados (topping, optional)
- sour cream (topping, optional)
- shredded cheese (topping, optional)
- cilantro (topping, optional)
Kitchen tools and equipment:
- slow cooker (7 or 8 quarts)
- chef’s knife
- cutting board
- can opener
- measuring cups and spoons
- 2 forks (for shredding pork)
- cheese grater (optional)
- strainer (for rinsing the black beans)
How long will it take to prepare slow cooker pulled pork?
I’d say about 5 minutes…tops!
As long as it takes to pull your ingredients from the pantry and fridge, and dump them all in the slow cooker.
Why this recipe works:
With the popularity of slow cooker meals still going strong, I have to believe that the reason everyone loves them so much is that (for the most part) they’re super simple, and not at all intimidating for any home cook to master.
Depending on the recipe, some slow cooker meals require a lot of forethought and preparation time in the morning.
Who wants to commit to that on a busy morning when it’s hard enough to get the kids fed and ready for school, and yourself dressed and out the door for work?
Slow cooker pulled pork is a self-proclaimed “dump” recipe that will come to your rescue when time is tight.
The only preparation you’ll encounter is assembling the ingredients from the pantry and fridge, and then adding them one by one to the slow cooker to simmer the day away while you’re off doing other things!
Can the rice and beans be left out of this recipe if needed?
Sure! You can tailor this recipe however you like.
If you like to add additional beans, go for it.
If you’d like to leave them out altogether, it’s your choice.
Want to swap out a different kind of rice? Do it! Just make sure the rice is precooked if you’re adding it at the end of the cooking time (as the recipe specifies).
That said, if you’d like to add an uncooked rice variety that can be done as well. Add an uncooked rice to the cooker when there is an hour left of cooking time, and then stir it well after adding.
Check the liquid amount after about a half-hour after adding the uncooked rice, and if it looks like the cooker needs more water add some as you feel it’s needed and stir again.
How to make slow cooker pulled pork tacos:
- Add 2 chopped onions (any kind), 1 pork tenderloin, 4 smashed cloves garlic, 1½ cups prepared salsa, 1 jar chili sauce, 1 small can fire-roasted jalapenos, 2 teaspoons ground cumin, and lime juice.
- Cover and cook on low for 6-7 hours.
- Add 1 can corn (drained), 1 can black beans (drained and rinsed), 2 packages of UB Santa Fe ready rice.
- Cook for 30 more minutes.
- Remove the pork from the cooker and shred with two forks.
- Return the pork to the cooker to heat through.
- Serve with flour tortillas, avocado, cilantro, sour cream, cheese, and additional lime, if desired.
Get a load of these big, huge chunks of tender pork. That’s what I’m talkin’ about!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s pulled pork tacos for the slow cooker.
Mexican Slow Cooker Pork Tacos with Rice and Beans is a easy and flavorful "dump" recipe that will please the entire family.
- 2 medium onions chopped
- 1 3-4 pound pork tenderloin
- 4 cloves garlic smashed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cup prepared salsa
- 1 jar (12 ounce) chili sauce
- 1 can (4 ounces) fire roasted jalapenos
- 2 teaspoons ground cumin
- 2 tablespoons lime juice
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) corn drained
- 2 packages Ben's Santa Fe Ready Rice
- 10 Flour tortillas
- Sliced avocados optional
- Chopped cilantro optional
- Sour cream optional
- Chopped scallions optional
- Shredded cheese optional
Place the first 10 ingredients into the slow cooker.
Cover and cook on low for 6-7 hours.
Uncover and add the beans, corn and ready rice.
Cook an additional 30 minutes.
Remove the pork to a plate and shred with two forks.
Return the shredded pork back into the cooker, stir and heat through.
Serve with the flour tortillas and additional ingredients (optional) for toppings.
Thank you so much for visiting me here today in my Kudos Kitchen!
I hope you’ve enjoyed today’s easy slow cooker pork taco recipe as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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