Fall-Inspired Slow Cooker Pork Tacos with Apple Slaw
This dish features tender, slow-cooked pork seasoned with cumin and smoked paprika, served in warm tortillas. It is topped with a crisp, tangy apple and cabbage slaw that adds seasonal brightness and texture. The final presentation combines hearty, flavorful pork with a fresh, crunchy topping, resulting in a colorful and inviting meal.
Equipment
- Slow cooker
- Sharp knife
Ingredients
- 2 pounds pork shoulder roast trimmed of excess fat
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup apple cider for cooking
- 8 small corn tortillas
- 2 cups shredded cabbage for slaw
- 1 apple firm apple any crisp variety, like Fuji or Honeycrisp
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar for slaw dressing
- 1 teaspoon honey optional, for sweetness
Instructions
- Sprinkle the pork shoulder with cumin, smoked paprika, salt, and pepper, then rub the spices evenly over all sides of the meat.
- Place the seasoned pork into the slow cooker, pour the apple cider around the meat, and cover with the lid.
- Set the slow cooker to low and cook for 8 hours, or until the pork is tender and easily pulls apart with a fork.
- While the pork cooks, slice the apple into thin matchstick strips and toss with chopped cabbage, mayonnaise, apple cider vinegar, honey, and a pinch of salt to make the slaw. Chill in the fridge until ready to serve.
- Once cooked, transfer the pork to a large cutting board and shred it using two forks, allowing the juices to soak in for extra flavor.
- Warm the tortillas in a dry skillet for about 20 seconds per side until soft, pliable, and lightly toasted.
- Assemble the tacos by adding a generous amount of shredded pork onto each warm tortilla.
- Top each taco with a heaping spoonful of apple slaw to add crunch and tang, then serve immediately.
Notes
For a smoky flavor, try adding a pinch of smoked chipotle powder to the spice rub. The slaw can be made ahead and stored in the fridge for up to 2 hours before serving. Keep the pork warm in a covered dish if not serving immediately.