Autumn-Spiced Pulled Pork Tacos with Crunchy Slaw
This dish features tender pork cooked slowly with fall-inspired spices such as cinnamon, cumin, and apple cider vinegar, resulting in a melt-in-your-mouth filling. The pork is served inside warm tortillas topped with a crisp, fresh slaw that provides a crunchy contrast and vibrant color to the dish.
Equipment
- Slow Cooker
- Kitchen thermometer
Ingredients
- 2 pounds pork shoulder or pork butt cut into large chunks
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn or flour tortillas warm before serving
- 3 cups shredded green cabbage or coleslaw mix
- 1 large carrot grated
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise or Greek yogurt for dressing
- 1 teaspoon honey or brown sugar
- 1/4 teaspoon allspice or smoked paprika optional for extra flavor
Instructions
- Season the pork chunks with salt, pepper, cinnamon, and cumin, rubbing the spices into the meat to coat evenly.
- Heat olive oil in a skillet over medium-high heat and sear the pork pieces for about 3-4 minutes per side until they develop a golden crust and smell fragrant.
- Transfer the seared pork to your slow cooker, then pour in the apple cider vinegar. Cover and cook on low for 8 hours until the pork is tender and easily pulls apart.
- While the pork cooks, prepare the slaw by combining shredded cabbage, grated carrot, lime juice, mayonnaise, honey, and a pinch of allspice or smoked paprika in a bowl. Mix well until evenly coated and the dressing looks glossy.
- Once the pork is done, use two forks to shred the meat in the slow cooker, letting it soak up the flavorful juices.
- Warm the tortillas in a dry skillet or microwave until soft and pliable, ready for assembling.
- To assemble, spoon a generous amount of the shredded pork onto each tortilla, then top with a hearty scoop of crunchy slaw.
- Serve the tacos immediately, garnished with extra lime wedges or fresh herbs if desired.
Notes
Adjust spice levels to taste. For a smoky flavor, add a pinch of smoked paprika to the pork seasoning. These tacos are best enjoyed fresh, but can be stored separately for up to a day.