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Slow-Cooked Pulled Pork Tacos with Pickled Onions and Slaw
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Course Main Course
Cuisine Mexican
Servings 4 people

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

Make the pickled onions and slaw several hours ahead so the onions soften and the slaw flavors meld. If the pork seems dry after shredding, add a splash of the cooking liquid to keep it moist. Corn tortillas hold up better than flour ones under the juicy pork and tangy toppings.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife