Slow Cooker Cinnamon-Clove Pulled Pork Tacos with Pickled Onions
Slow Cooker Cinnamon-Clove Pulled Pork Tacos with Pickled Onions
A pork shoulder goes into the slow cooker in the morning with cinnamon sticks, whole cloves and allspice, and comes out fork-tender by dinner. Piled onto warm tortillas with a fast, tangy pickled onion, it's a weeknight taco night that tastes like it simmered all day — because it did.
What You'll Need
A short list of whole and ground spices does all the heavy lifting here — no bottled sauce required.
The Pork & Spices
- 3-4 lb boneless pork shoulder, cut into large chunks
- 1 tbsp Organic Cassia Cinnamon Sticks, broken into pieces
- 6 Organic Whole Cloves
- 1 tsp Organic Allspice Powder
- 2 tbsp Organic Garlic Granules
- 1 tbsp Organic Onion Granules
- 2 tsp Organic Red Chili Powder
- 2 Organic Bay Leaves
- 1 tsp fine sea salt
- 1 cup low-sodium chicken broth or water
Pickled Onions & Tacos
- 1 large red onion, thinly sliced
- 3/4 cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp Organic Coriander Seeds, lightly crushed
- 16 small corn or flour tortillas
- Fresh cilantro and lime wedges (optional, for serving)
Step by Step
Season the pork
Pat the pork chunks dry and rub all over with garlic granules, onion granules, red chili powder and salt, pressing the spices into the meat so they stick.
Layer the slow cooker
Place the seasoned pork in the slow cooker. Tuck cinnamon stick pieces, whole cloves and bay leaves around the meat, sprinkle with allspice powder, then pour in the broth.
Cook low and slow
Cover and cook on low for 8 hours, or on high for 5 hours, until the pork is deeply tender and shreds easily with two forks.
Quick-pickle the onions
While the pork cooks, warm the vinegar, sugar and crushed coriander seeds in a small saucepan just until the sugar dissolves. Pour over the sliced onion in a jar, cool to room temperature, then refrigerate until taco time.
Shred the pork
Lift the pork out of the slow cooker and discard the cinnamon pieces, cloves and bay leaves. Shred the meat with two forks, then stir in enough of the cooking liquid to keep it glossy and moist.
Warm the tortillas
Stack tortillas in foil and warm in the oven at 300°F for about 10 minutes, or char them one at a time directly over a gas flame for extra flavor.
Build the tacos
Pile the shredded pork onto warm tortillas, top with drained pickled onions and fresh cilantro, and finish with a squeeze of lime before serving.
Fish out the whole cinnamon pieces and cloves before shredding — a slotted spoon makes quick work of it, and it keeps every bite of pork free of hard spice bits.
The Spices Behind the Tacos
Common Questions
Can I use pork butt instead of shoulder?
Yes, pork butt and pork shoulder are often sold interchangeably and both work beautifully here — look for good marbling for the juiciest shredded result.
Do I need to sear the pork first?
Searing is optional. A quick browning in a hot skillet before it goes into the slow cooker adds a bit more depth, but the spice rub and long cook time deliver plenty of flavor either way.
How long do the pickled onions keep?
Stored in their liquid in a covered jar in the refrigerator, the pickled onions stay crisp and tangy for about two weeks, so it's worth making a double batch.
Can I make this ahead for a party?
Absolutely. Shred the pork, cool it in its liquid, and refrigerate for up to three days; reheat gently on the stovetop with a splash of extra broth before serving.
What sides pair well with these tacos?
A simple slaw, cilantro-lime rice, or charred corn all balance the warm spice of the pork nicely.
