Slow Cooker Fall Pork Tacos with Apple-Cider Slaw
This dish features tender pork cooked low and slow in the slow cooker, seasoned with warm spices, until it easily shreds into melt-in-your-mouth pieces. Served as tacos with a crunchy, tangy slaw dressed in apple-cider vinaigrette, the final dish offers a balance of juicy, hearty meat and crisp, flavorful vegetables with an autumnal presentation.
Equipment
- Slow cooker
- Large mixing bowl
- Knife
- Cutting board
- Shredding fork or tongs
- Whisk
Ingredients
- 3 pounds pork shoulder or pork butt trimmed and cut into large chunks
- 1 teaspoon ground cumin adds warmth and depth
- 1 teaspoon smoked paprika for smoky flavor
- 1/2 teaspoon cayenne pepper optional, for a slight kick
- 2 cups chicken broth for slow cooking moisture
- 2 tablespoons olive oil to sear the pork
- 2 apples firm apples thinly sliced for slaw
- 1/2 small head cabbage shredded
- 1/4 cup apple cider for vinaigrette
- 2 tablespoons olive oil or vegetable oil for slaw dressing
- 1 tablespoon honey or maple syrup optional, for sweetness
- to taste salt and pepper for seasoning
Instructions
- Heat a large skillet over medium-high heat and add olive oil. When hot, sear the pork chunks until browned on all sides, about 5 minutes, and then transfer to your slow cooker.
- Sprinkle ground cumin, smoked paprika, and cayenne over the pork, then pour in the chicken broth. Stir a bit to distribute the spices evenly around the pork.
- Cover and cook on low heat for about 6 hours, until the pork is tender and easily shredded with forks and the aroma fills your kitchen.
- While the pork cooks, prepare the slaw by combining shredded cabbage and thinly sliced apples in a large bowl. Drizzle with olive oil, apple cider, and honey, then toss gently to coat evenly. Season with salt and pepper to taste.
- Once the pork is done, carefully remove it from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded meat to the cooking juices to keep it moist.
- Warm the corn or flour tortillas in a dry skillet or microwave until soft and pliable. Fill each tortilla with the shredded pork and top with a generous handful of the crunchy apple-cider slaw.
- Serve the tacos immediately, garnished with additional fresh herbs or a squeeze of lime if desired. Enjoy the tender meat combined with crisp, tangy slaw for a flavorful fall meal.
Notes
For a milder version, reduce or omit cayenne pepper. Use dried cranberries in the slaw if fresh apples are unavailable for an extra tart-sweet flavor. To save time, you can buy pre-shredded cabbage and already cooked pork shoulder.