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Pumpkin Spice Pork Tacos

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By Betty Crocker Contributor
Updated Aug 8, 2024
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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!

What Is a Dry Rub?

Dry rubs are a blend of spices, herbs, and seasonings that are often used in grilling, roasting, and slow cooking to add depth and enhance the flavors of a dish. The dry rub is applied directly to the surface of meat, poultry, or fish before cooking. Unlike a marinade, which uses liquid to infuse flavor, a dry rub relies on the dry ingredients to create a flavorful crust. Dry rub ingredients typically include salt, pepper, garlic powder, paprika, cumin, sugar, or other spices. In this slow cooker pumpkin pork tacos, we use a mix of salt, pumpkin pie spice, and sugar.

How to Serve Pumpkin Spice Pork Tacos

Pumpkin spiced tacos pair wonderfully with soft flour tortillas topped with red onions, cilantro, and salsa, but the toppings can be totally customizable. You can easily complete the meal by adding a side dish or two. Cilantro-lime rice, creamy cabbage coleslaw, seasoned black beans, or even roasted fall veggies are all excellent choices. Serving a crowd? Use the ingredients and sides to turn your table into a build-your-own taco bar.

How to Store Pumpkin Spice Pork Taco Leftovers

This flavor-packed meal makes excellent leftovers! Simply place the remaining pork in an airtight container and store for up to three to four days. When you’re ready to serve it again, reheat it in a skillet over medium heat until warmed through. For longer storage, keep the pork in a freezer-safe container for up to three months. Then thaw in the fridge overnight and warm it up in a skillet or microwave. Any leftover toppings can be placed in separate airtight containers and stored in the fridge for up to three to four days. Place leftover tortillas in a resealable plastic bag and keep those in the fridge for up to one week.

How to Make Pumpkin Spice Pork Tacos

We love this recipe not only for its flavors but for how easy it is to put together. Plus it serves 8-10 hungry family members or guests. The pork does take some time to cook, but that’s where the beauty of the slow cooker comes in! The dry rub is a quick mix of salt, pumpkin pie spice, and sugar. Once the pork has been seasoned and refrigerated overnight, into the slow cooker it goes with pumpkin puree and beef stock for six to eight hours or until tender. This is where all the fantastic flavor seeps in. Before serving, shred the pork and serve with your tortillas and toppings. It’s a low effort, big reward type of recipe that you won’t soon forget! And if you like these Pumpkin Spice Pork Tacos, be sure to check out this collection of delicious Slow-Cooker Recipes.

Frequently Asked Questions

What's the Difference Between Pumpkin Spice and Pumpkin Pie Spice?

Pumpkin spice and pumpkin pie spice include the same base ingredients, making them virtually interchangeable. Though different brands may have slightly different ingredient ratios, most of them include some mix of cinnamon, ginger, nutmeg, allspice, and cloves. The warm and comforting nature of these combined spices are what makes both pumpkin spice and pumpkin pie spice quintessential additions to many fall dishes, from sweets like Pumpkin Spice Cookies and Harvest Pumpkin-Spice Bars to savory dishes like our slow-cooked Pumpkin Spice Pork Tacos.

Can I Make My Own Pumpkin Pie Spice?

Yes! Instead of buying a pre-made pumpkin spice or pumpkin pie spice mix, you can opt to make your own instead, as long as you have all the individual spices on hand. Check out our How to Make Pumpkin Pie Spice article for more tips and tricks. Measure the cinnamon, ginger, nutmeg, allspice, and cloves and place in a small bowl. Whisk together until combined then store in an airtight jar or container. The best part about making your own spice mix is that you can adjust the ratios to suit your preferences. If you prefer a spicier blend, increase the ginger and cloves. If you like a sweeter, more mellow spice, add more cinnamon. For the best flavor, use fresh spices. Ground spices lose their potency over time, so if your spices have been sitting in your pantry for a while, consider getting fresh ones. Label your spice mix with the date you made it, so you know how long it’s been stored.

Pumpkin Spice Pork Tacos

  • Prep Time 15 min
  • Total 10 hr 15 min
  • Servings 10
  • Ingredients 10
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Ingredients

  • 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

Instructions

  • Step 
    1
    In a small bowl, mix together the salt, pumpkin pie spice, and sugar.
  • Step 
    2
    Place the pork butt on a plate and season on all sides with the spice mix. Refrigerate, uncovered, for 2 hours or overnight.
  • Step 
    3
    In a large bowl, whisk together the pumpkin puree and beef stock.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    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.

Nutrition

Nutrition Facts are not available for this recipe

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