Slow Cooker Smoky Apple Cider Pulled Pork Tacos with Cabbage Slaw
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 1 1/2 cups apple cider
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tablespoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded green cabbage
- 1 large apple, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 8 corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Add the pork shoulder chunks, sliced onion, minced garlic, apple cider, smoked paprika, cumin, salt, and black pepper to the slow cooker. Stir to coat the meat evenly.
- Cover and cook on low for 8 hours until the pork is very tender and pulls apart easily.
- Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooker and stir it into the juices.
- In a mixing bowl, combine the shredded cabbage, sliced apple, apple cider vinegar, honey, and a pinch of salt. Toss until the slaw is evenly coated.
- Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with pulled pork and top with a generous scoop of cabbage slaw.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
The apple in the slaw echoes the cider in the pork without overpowering it. If the pork seems dry after shredding, add a splash of the cooking liquid to keep it moist. Leftovers store well in the fridge for up to three days and reheat easily in a skillet with a little extra cider.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl