Slow Cooker Pulled Pork Tacos with Cabbage Slaw
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2 pounds pork shoulder
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons taco seasoning
- Salt and pepper
- 4 cups shredded green cabbage
- 1 large carrot, shredded
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 8 small corn tortillas
- Lime wedges
- Fresh cilantro
Instructions
- Place the pork shoulder in the slow cooker. Add the sliced onion, minced garlic, chicken broth, and taco seasoning. Season with salt and pepper.
- Cover and cook on low for 8 hours until the pork is very tender and shreds easily with a fork.
- While the pork cooks, prepare the slaw. Combine the shredded cabbage, shredded carrot, mayonnaise, and apple cider vinegar in a mixing bowl. Season with salt and pepper, then stir well. Cover and refrigerate until serving.
- Once the pork is done, shred it directly in the slow cooker using two forks. Stir the meat into the cooking juices.
- Warm the corn tortillas. Fill each tortilla with pulled pork, top with cabbage slaw, and finish with fresh cilantro and a squeeze of lime.
Notes
Make the slaw a few hours ahead so the flavors have time to blend. If the shredded pork seems too dry after cooking, stir in a little extra broth from the slow cooker. Leftovers store well in the fridge for two days and reheat nicely for quick lunches.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife