Planning dinners in October gets tricky with school events and trick or treat plans. I collected these recipes to keep things simple on busy nights. They use ingredients you can find at any grocery store. Most can be made ahead or adjusted for what your family likes. You will see options that fit different schedules and tastes.
Helpful Tips Before You Start
A little planning keeps these October dinners simple to make on weeknights.
Stock Up on Seasonal Produce
Pumpkin, squash, and root vegetables add natural color and sweetness. Roast extra batches at the start of the week to use across several meals.
Prep Sauces and Bases Ahead
Many recipes rely on creamy sauces or spiced broths. Make these one day early so assembly takes just minutes when you are ready to eat.
Balance Spooky Looks with Mild Flavors
Use dark noodles or orange garnishes for visual effect. Stick with familiar herbs and cheese so younger eaters still enjoy the meal.
Choose One-Pan or Slow Cooker Options
October nights often run long. Recipes that cook mostly unattended free up time for other tasks while dinner finishes.
Creamy Pumpkin Sausage Rigatoni
This pasta dish brings together savory sausage and smooth pumpkin for a hearty meal that suits cool October evenings. The rigatoni holds the creamy sauce well, creating a balanced bite with each forkful. It works nicely for weeknight dinners when you want something filling yet simple to prepare.
The flavors lean savory with hints of sage and nutmeg, while the sausage adds a bit of spice and texture. The overall result feels comforting without being heavy.
Equipment
- Large pot
- Large skillet
- Wooden spoon
Ingredients
- 12 ounces rigatoni pasta
- 1 pound Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Stir in the pumpkin puree, heavy cream, dried sage, and nutmeg. Season with salt and black pepper. Simmer the sauce for 5 minutes, stirring occasionally.
- Add the drained rigatoni to the skillet along with the grated Parmesan cheese. Toss everything together until the pasta is evenly coated.
- Remove from heat and sprinkle with chopped fresh parsley before serving.
Notes
Cuisine: Italian
Equipment: Large pot, Large skillet, Wooden spoon
Spiced Beef Chili with Ghostly Cornbread Topping
This chili brings a hearty, spiced beef base that simmers into a thick stew perfect for cool October evenings. The ghostly cornbread topping adds a playful touch that fits right into a Halloween dinner without extra fuss.
The dish combines tender beef and beans in a smoky tomato sauce with soft, golden cornbread pieces cut into simple ghost shapes. It works well for weeknight meals or small gatherings when you want something filling and seasonal.
Equipment
- Large pot
- Mixing bowl
- 8×8 inch baking pan
- Ghost-shaped cookie cutter
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- Brown the ground beef in a large pot over medium heat. Add the diced onion and minced garlic, then cook until the onion softens.
- Stir in the chili powder and cumin. Cook for one minute to release the spices.
- Add the diced tomatoes, kidney beans, and beef broth. Bring the mixture to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- While the chili simmers, preheat the oven to 400°F. In a mixing bowl, combine the cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
- Spread the cornbread batter into a greased 8×8 inch pan. Bake for 15 to 18 minutes until the top is lightly golden.
- Let the cornbread cool slightly, then use a ghost-shaped cookie cutter to cut out four shapes. Ladle the chili into bowls and place one ghost cornbread piece on top of each serving.
Notes
Cuisine: American
Equipment: Large pot, Mixing bowl, 8×8 inch baking pan, Ghost-shaped cookie cutter
Herb-Crusted Pork Tenderloin with Roasted Apples and Potatoes
This herb-crusted pork tenderloin makes a hearty choice for cool October nights. The savory herb coating contrasts with the natural sweetness of roasted apples and the crisp edges of the potatoes. It feels comforting without being heavy and works well for a weeknight dinner or a small gathering.
The flavors stay balanced. Juicy pork sits alongside soft apples and golden potatoes that pick up the same herbs during roasting.
Equipment
- Baking sheet
- Mixing bowl
- Oven
Ingredients
- 1 1/2 pounds pork tenderloin
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh rosemary, thyme, and parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium apples, cored and sliced
- 1 1/2 pounds baby potatoes, halved
Instructions
- Heat the oven to 425 degrees and line a large baking sheet with parchment or foil.
- Stir together 2 tablespoons olive oil, the chopped herbs, minced garlic, salt, and pepper in a small bowl.
- Rub the herb mixture evenly over the pork tenderloin.
- Toss the apple slices and potato halves with the remaining 1 tablespoon olive oil and a light sprinkle of salt and pepper.
- Place the pork on the baking sheet and arrange the apples and potatoes around it in a single layer.
- Roast for 25 to 30 minutes until the pork reaches 145 degrees in the center and the potatoes are tender and browned.
- Rest the pork for 5 minutes before slicing and serving with the roasted apples and potatoes.
Notes
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven
Butternut Squash and Kale Lasagna Rolls
These lasagna rolls bring together sweet roasted squash and earthy kale in a cozy baked dish. They work well for cool October evenings when you want something warm and filling without much fuss. The rolls offer creamy centers with tender pasta edges and a light tomato finish.
Equipment
- Baking dish
- Large pot
- Skillet
- Mixing bowl
Ingredients
- 8 lasagna noodles
- 1 medium butternut squash, peeled and cubed
- 1 bunch kale, stems removed and chopped
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until soft.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a lightly oiled tray.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute. Add the chopped kale and cook until wilted, about 4 minutes. Season with salt and pepper.
- Mash the roasted squash in a bowl. Stir in the ricotta cheese, half the mozzarella, and the cooked kale until combined.
- Spread 1 cup marinara sauce in the bottom of a 9×13 baking dish. Spoon the squash mixture evenly along each noodle and roll up. Place the rolls seam side down in the dish.
- Pour the remaining marinara sauce over the rolls. Sprinkle with the remaining mozzarella and Parmesan cheese. Bake for 20 minutes until the cheese is melted and bubbly.
Notes
Cuisine: Italian
Equipment: Baking dish, Large pot, Skillet, Mixing bowl
Smoky Chicken and Sweet Potato Skillet with Black Beans
This one-pan meal combines tender chicken with sweet potatoes and black beans for a hearty dinner that suits cool October evenings. The smoky spices bring warmth and depth, while the natural sweetness of the potatoes balances the savory elements.
It works well as a weeknight option when you want something filling yet simple to prepare. The texture stays satisfying with soft potatoes and creamy beans alongside the chicken.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add the diced red onion and minced garlic to the skillet. Stir and cook for 2 minutes until the onion begins to soften.
- Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1 minute to toast the spices.
- Add the diced sweet potatoes and stir to coat everything evenly. Cover the skillet and cook for 10 to 12 minutes, stirring every few minutes, until the sweet potatoes are tender when pierced with a fork.
- Pour in the black beans and stir gently. Cook uncovered for 3 to 4 minutes until the beans are heated through. Taste and adjust salt and pepper if needed.
- Remove the skillet from the heat. Sprinkle with chopped cilantro and serve with lime wedges on the side.
Notes
Cuisine: American
Equipment: Large Skillet, Cutting Board, Knife
Mushroom Wellington with Roasted Brussels Sprouts
This recipe offers a hearty vegetarian main that feels special enough for an October dinner. The mushroom filling stays rich and savory inside a flaky pastry crust, while the Brussels sprouts roast until crisp at the edges. It works well when you want a meatless option that still feels substantial on a cool night.
The finished dish balances tender mushrooms with golden pastry and the slightly bitter, caramelized sprouts on the side.
Equipment
- Large skillet
- Baking sheet
- Mixing bowl
Ingredients
- 1 lb mixed mushrooms, finely chopped
- 1 sheet puff pastry, thawed
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups fresh spinach
- 1 tsp fresh thyme leaves
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 egg, beaten
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.
- Add the mushrooms and thyme. Cook until the mushrooms release their liquid and it evaporates. Stir in the spinach until wilted. Season with salt and pepper, then remove from heat and let cool completely.
- Preheat the oven to 400°F. Toss the Brussels sprouts with the remaining tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until browned at the edges.
- Roll out the puff pastry on a lightly floured surface. Spoon the cooled mushroom mixture along the center. Fold the pastry over to enclose the filling and seal the edges. Place seam side down on a second baking sheet.
- Brush the top with the beaten egg. Bake for 25 minutes until the pastry is golden brown.
- Slice the Wellington and serve with the roasted Brussels sprouts alongside.
Notes
Cuisine: British
Equipment: Large skillet, Baking sheet, Mixing bowl
Maple-Glazed Salmon with Wild Rice and Cranberries
This recipe brings together sweet maple and savory salmon with a side of nutty wild rice dotted with tart cranberries. It suits cool October nights when you want a warm, balanced meal that feels seasonal without much extra effort.
The glaze creates a light caramelized finish on the fish, while the rice stays hearty and the cranberries add a pleasant chew. It works well for family dinners or small get-togethers.
Equipment
- Baking sheet
- Medium saucepan
- Small bowl
Ingredients
- 4 salmon fillets (6 ounces each)
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup uncooked wild rice
- 3 cups water
- 1/2 cup dried cranberries
- Salt and black pepper to taste
Instructions
- Rinse the wild rice under cold water, then place it in a medium saucepan with the water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the water is absorbed.
- While the rice cooks, stir together the maple syrup, soy sauce, olive oil, and minced garlic in a small bowl to make the glaze.
- Heat the oven to 400 degrees F. Line a baking sheet with foil and place the salmon fillets on it. Season them with salt and black pepper, then brush half the glaze over the top of each fillet.
- Bake the salmon for 12 to 15 minutes, brushing with the remaining glaze halfway through, until the fish flakes easily with a fork.
- Stir the dried cranberries into the cooked wild rice and let it sit covered for 5 minutes so the fruit softens slightly.
- Divide the rice among four plates and top each with a salmon fillet.
Notes
Cuisine: American
Equipment: Baking sheet, Medium saucepan, Small bowl
Beef and Barley Stew Served in Mini Pumpkins
This stew offers a filling meal for cool fall evenings. Chunks of beef and chewy barley cook in a simple broth that tastes rich without much fuss. The mini pumpkins turn the dish into a fun centerpiece for October gatherings.
The pumpkins hold the hot stew while adding a mild sweetness that pairs well with the savory flavors. Each serving feels complete on its own and works nicely for family dinners or small Halloween parties.
Equipment
- Large pot
- Baking sheet
- Knife
Ingredients
- 4 mini pumpkins
- 1 pound beef stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 1/2 cup pearl barley
- 1 teaspoon dried thyme
- Salt and pepper
Instructions
- Cut the tops off each mini pumpkin and scoop out the seeds and strings. Set the hollowed pumpkins aside.
- Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides.
- Stir in the onion, carrots, celery, and garlic. Cook for a few minutes until the vegetables soften.
- Pour in the beef broth and diced tomatoes. Add the barley, thyme, and a pinch of salt and pepper.
- Bring the mixture to a simmer, then cover the pot and cook for about 45 minutes until the beef is tender and the barley is cooked through.
- While the stew simmers, place the hollowed pumpkins on a baking sheet and warm them in a 350 degree oven for 10 minutes.
- Ladle the finished stew into the warmed pumpkins and serve right away.
Notes
Cuisine: American
Equipment: Large pot, Baking sheet, Knife
Spinach and Ricotta Stuffed Shells with Pumpkin Cream Sauce
This stuffed shells dish brings a seasonal twist to a classic comfort meal. The creamy pumpkin sauce adds a subtle sweetness that pairs well with the savory ricotta filling on cool October evenings. It works nicely for a weeknight dinner or a small gathering when you want something warm and satisfying without much fuss.
The shells turn tender under a smooth sauce, while the spinach adds a light earthiness that balances the richness. Nutmeg and Parmesan keep the flavors grounded and familiar.
Equipment
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Ingredients
- 12 jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces fresh spinach
- 1 cup pumpkin puree
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente. Drain and set aside to cool slightly.
- Heat the olive oil in a skillet over medium heat. Add the minced shallot and one minced garlic clove, then cook until softened. Stir in the fresh spinach and cook until wilted. Transfer the mixture to a bowl and let it cool.
- Mix the cooled spinach with the ricotta cheese, 1/4 cup of the Parmesan, nutmeg, and a pinch of salt and pepper until evenly combined.
- In the same skillet, add the remaining minced garlic and cook briefly. Stir in the pumpkin puree and heavy cream. Season with salt, pepper, and the remaining nutmeg. Simmer gently for a few minutes until the sauce thickens slightly.
- Preheat the oven to 375°F. Spread a thin layer of pumpkin cream sauce in the bottom of a baking dish. Spoon the ricotta filling into each shell and arrange them in the dish.
- Pour the remaining sauce over the stuffed shells and sprinkle with mozzarella and the rest of the Parmesan. Bake for 20 minutes until the cheese melts and the edges bubble.
Notes
Cuisine: Italian
Equipment: Large pot, Skillet, Mixing bowl, Baking dish
Turkey Meatball Soup with Root Vegetables and Herbs
This soup brings warmth to cool October nights with tender turkey meatballs and a mix of hearty root vegetables. The fresh herbs keep the flavors bright while the broth stays light enough for a weeknight meal. It works well when you want something filling that still feels seasonal and easy to prepare.
The meatballs cook right in the pot, soaking up the savory broth as the vegetables soften. Carrots, parsnips, and sweet potato add natural sweetness that pairs nicely with thyme and parsley.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 parsnips, diced
- 1 small sweet potato, diced
- 6 cups chicken broth
Instructions
- Combine the ground turkey, breadcrumbs, egg, minced garlic, thyme, 2 tablespoons parsley, salt, and pepper in a mixing bowl. Mix until just combined, then form into 1-inch meatballs.
- Heat the olive oil in a large pot over medium heat. Add the meatballs and cook for 5 to 6 minutes, turning occasionally until lightly browned on all sides.
- Add the onion, carrots, parsnips, and sweet potato to the pot. Stir and cook for 3 minutes to soften the vegetables slightly.
- Pour in the chicken broth and bring the soup to a simmer. Reduce heat to low, cover, and cook for 20 minutes until the meatballs are cooked through and the root vegetables are tender.
- Taste and adjust salt if needed. Ladle into bowls and top with the remaining chopped parsley before serving.
Notes
Cuisine: American
Equipment: Large Pot, Mixing Bowl
Caramelized Onion and Apple Grilled Cheese with Tomato Bisque
This grilled cheese combines sweet caramelized onions with crisp apple slices for a cozy October meal. The warm sandwich pairs with a creamy tomato bisque to create a satisfying dinner on cool fall nights.
The recipe balances savory onions, sharp cheese, and fresh apple in each bite. The bisque brings a smooth, lightly seasoned base that complements the sandwich without overpowering it.
Equipment
- Large skillet
- Medium saucepan
- Knife
- Cutting board
Ingredients
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 2 apples, cored and thinly sliced
- 8 slices sourdough bread
- 8 ounces sharp cheddar cheese, sliced
- 1 can (28 ounces) crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced onions and cook, stirring often, for 15 to 20 minutes until they turn golden and soft.
- In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the minced garlic and cook for 1 minute. Pour in the crushed tomatoes and vegetable broth. Simmer for 10 minutes, then stir in the heavy cream. Season with salt and pepper. Keep warm on low heat.
- Butter one side of each bread slice with the remaining tablespoon of butter. Layer cheese, caramelized onions, and apple slices on four slices, then top with the remaining bread, buttered side out.
- Heat a clean skillet over medium heat. Cook each sandwich for 3 to 4 minutes per side until the bread is golden and the cheese has melted.
- Ladle the tomato bisque into bowls and serve alongside the hot sandwiches.
Notes
Cuisine: American
Equipment: Large skillet, Medium saucepan, Knife, Cutting board
Roasted Cauliflower and Chickpea Bowls with Tahini Drizzle
These bowls bring together roasted cauliflower and chickpeas for a hearty dinner that feels right at home on cool October nights. The warm spices and creamy tahini drizzle turn simple pantry staples into a satisfying meal that works well for weeknight dinners or casual gatherings with friends.
The dish balances earthy roasted vegetables with bright lemon and nutty tahini. Tender cauliflower and crispy chickpeas sit over a bed of quinoa and greens, while pomegranate seeds add a little color and crunch.
Equipment
- Baking sheet
- Mixing bowl
- Small bowl
Ingredients
- 1 large head cauliflower, cut into florets
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- Juice of 1 lemon
- 3 tablespoons water
- 2 cups cooked quinoa
- 4 cups baby spinach
- 2 tablespoons chopped fresh parsley
- 1/4 cup pomegranate seeds
Instructions
- Preheat the oven to 425°F. Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and black pepper on a large baking sheet.
- Spread the mixture in a single layer and roast for 25 to 30 minutes, stirring once halfway through, until the cauliflower is tender and the chickpeas are crisp.
- While the vegetables roast, whisk together the tahini, lemon juice, and water in a small bowl until smooth and pourable.
- Divide the cooked quinoa and baby spinach among four bowls.
- Top each bowl with the roasted cauliflower and chickpeas.
- Drizzle with the tahini sauce and finish with chopped parsley and pomegranate seeds.
Notes
Cuisine: Mediterranean
Equipment: Baking sheet, Mixing bowl, Small bowl
Slow-Cooked Pulled Pork Tacos with Pickled Onions and Slaw
This taco recipe works well on October evenings when you want a hands-off dinner that still feels special. The pork simmers in the slow cooker while you handle other tasks, then comes together with bright pickled onions and crunchy slaw for a meal that balances rich and fresh flavors.
It suits Halloween night because the components can be prepped earlier in the day and assembled quickly before guests arrive or after trick-or-treating.
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2 pounds pork shoulder, trimmed
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 cups shredded green cabbage
- 1 carrot, grated
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 8 corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Add the pork shoulder, sliced yellow onion, minced garlic, beef broth, chili powder, smoked paprika, cumin, and 1 teaspoon salt to the slow cooker. Stir to coat the pork evenly.
- Cover and cook on low for 8 hours until the pork shreds easily with two forks.
- While the pork cooks, place the thinly sliced red onion in a small bowl. Stir together the apple cider vinegar, sugar, and 1/2 teaspoon salt, then pour over the onion. Set aside to pickle.
- In a separate bowl, combine the shredded cabbage, grated carrot, mayonnaise, and lime juice. Toss until the vegetables are coated and set the slaw aside.
- Once the pork is done, shred it directly in the slow cooker and mix with the cooking juices.
- Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with pulled pork, a spoonful of slaw, and some pickled onions. Top with cilantro and serve with lime wedges.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife
