Pumpkin Spice Pork Tacos
Classic fall flavor meets family-favorite weeknight meal in this Pumpkin Spice Pork Tacos recipe. Hearty, slow-cooked pork shoulder combines with a savory pumpkin spice seasoning blend for a dish that's both comforting and unique. Rubbed with aromatic spices and cooked to perfection in your slow cooker, the pork becomes irresistibly tender and flavorful. Serve it up with warm tortillas and an array of taco toppings for a dinner that's as easy as it is crave-worthy. Whether you're hosting a cozy family dinner or a festive autumn gathering, these Pumpkin Spice Pork Tacos are sure to be a hit. You’ll want to savor every single bite!
Ingredient
- 3 tablespoons salt
- 3 tablespoons pumpkin pie spice
- 1 teaspoon granulated sugar
- 1 (6 to 8 lb) boneless pork butt
- 1 can (15-oz) pumpkin puree (not pumpkin pie mix)
- 4 cups low sodium beef stock
- 20 soft flour tortillas
- Diced red onion
- Cilantro leaves
- Red or green salsa
Direction
- In a small bowl, mix together the salt, pumpkin pie spice, and sugar.
- Place the pork butt on a plate and season on all sides with the spice mix. Refrigerate, uncovered, for 2 hours or overnight.
- In a large bowl, whisk together the pumpkin puree and beef stock.
- Place the pork butt in a slow cooker and pour the pumpkin and stock mixture over the pork. Cover; cook on high for 6 to 8 hours, until the pork is tender and shreds easily when pierced with a fork.
- Using a slotted spoon or skimmer, carefully remove the pork from the slow cooker. Transfer to a large serving platter, and shred the meat with two forks.
- To serve, spoon pork onto tortillas, garnish with red onions, cilantro, and salsa. Leftover pork will keep in an airtight container in the refrigerator for up to 5 days.
