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Autumn Pulled Pork with Fall Slaw Tacos

This dish features slow-cooked, tender pulled pork infused with warming fall spices, served in warm tortillas topped with a crisp, tangy slaw containing apples, cranberries, and vinaigrette. The combination offers a balance of savory, sweet, and tart textures, with the pork shedding into tender strands and the slaw providing a crunchy contrast.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Equipment

  • Slow Cooker
  • Mixing bowls

Ingredients
  

  • 3 pounds pork shoulder bone-in or boneless
  • 2 teaspoons ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cloves garlic minced
  • 1 cup apple juice optional for extra flavor
  • 2 tablespoons apple cider vinegar
  • 2 cups cabbage thinly sliced
  • 1 large apple firm, crisp, diced
  • ½ cup dried cranberries
  • 2 tablespoons olive oil for vinaigrette
  • 1 tablespoon honey optional for sweetness
  • 1 teaspoon mustard
  • 8 tortillas warm for serving

Instructions
 

  • Mix together cinnamon, paprika, cumin, salt, black pepper, and minced garlic in a small bowl to create a fragrant spice rub. Pat the pork shoulder dry and coat generously with the spice mixture, massaging it into the meat.
  • Place the seasoned pork into the slow cooker. Pour apple juice around the meat, and cover with the lid. Cook on low for about 8 hours until the pork is fall-apart tender.
  • Once cooked, transfer the pork to a large cutting board and shred it using two forks. Mix in a splash of apple juice or juices from the slow cooker for added moisture and flavor.
  • While the pork cooks, prepare the slaw by whisking together olive oil, honey, mustard, and vinegar to make the tangy vinaigrette. Toss the sliced cabbage, diced apple, and dried cranberries in the vinaigrette until well coated.
  • Warm the tortillas either in a dry skillet or microwave until soft and pliable. Arrange them on a serving platter or individual plates.
  • Pile a generous amount of shredded pork onto each tortilla, then top with a hearty spoonful of crunchy, tangy slaw. Serve immediately for a fresh, textural experience.

Notes

For extra flavor, add a cinnamon stick to the slow cooker during cooking. The slaw can be made ahead and kept chilled to maintain crispness. Adjust the amount of vinegar or honey to balance the tartness and sweetness to your taste.