Slow Cooker Pulled Pork Tacos with Slaw
Equipment
- Slow Cooker
- Mixing Bowl
- Forks
Ingredients
- 2 pounds boneless pork shoulder, trimmed
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Lime wedges for serving
Instructions
- Place the pork shoulder in the slow cooker. In a small bowl, stir together the chicken broth, brown sugar, chili powder, smoked paprika, garlic powder, salt, and black pepper. Pour the mixture over the pork.
- Cover and cook on low for 8 hours or until the pork shreds easily with two forks.
- While the pork cooks, make the slaw. In a medium bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, and sugar. Stir well and refrigerate until ready to serve.
- Once the pork is done, shred it directly in the slow cooker and stir it into the juices.
- Warm the corn tortillas. Fill each tortilla with pulled pork and top with a generous scoop of slaw. Serve with lime wedges on the side.
Notes
Shred the pork right in the slow cooker so it soaks up the seasoned juices. If the slaw seems dry after sitting, add a splash of vinegar before serving. Leftovers keep well in the fridge for three days and reheat gently with a little broth to stay moist.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Forks
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Forks