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Slow Cooker Pulled Pork Tacos with Slaw
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 2 pounds pork shoulder, trimmed
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 small corn tortillas
  • 3 cups shredded green cabbage
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey

Instructions
 

  • Place the sliced onion and minced garlic in the bottom of the slow cooker. Set the pork shoulder on top.
  • In a small bowl, stir together the chicken broth, chili powder, cumin, 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, whisk together the mayonnaise, apple cider vinegar, and honey. Add the shredded cabbage and carrot, then toss until everything is coated. Cover and refrigerate until serving.
  • When the pork is done, remove it from the slow cooker and shred it on a cutting board. Return the shredded meat to the slow cooker and stir it into the juices.
  • Warm the corn tortillas. Fill each tortilla with pulled pork and top with a spoonful of slaw.

Notes

Make the slaw a few hours ahead so the flavors have time to blend. If the pork seems dry after shredding, add a splash of the cooking liquid back in. Leftovers keep well in the fridge for two days and reheat gently on the stovetop with a little broth to keep the meat moist.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Forks