Recipe: Slow-Cooked Pulled Pork Tacos with Tangy Slaw

Instructions

1. Prepare the spice rub by combining brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) in a small bowl. Mix thoroughly.

💡 Tip: This dry rub creates a flavorful crust on the pork and infuses deep flavor throughout the cooking process.

2. Pat the pork shoulder dry with paper towels. Generously coat all sides of the meat with the spice rub, pressing it into the surface to adhere. Let the seasoned pork sit at room temperature for 15-20 minutes while you prepare the slow cooker.

💡 Tip: Bringing the meat closer to room temperature ensures more even cooking.

3. Place the sliced onion in the bottom of a 6-quart slow cooker. Pour in the broth and apple cider vinegar. Place the seasoned pork shoulder on top of the onions, fat side up if using bone-in.

💡 Tip: The onions create a flavorful base and prevent the meat from sticking to the bottom.

4. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is extremely tender and easily shreds with a fork. The internal temperature should reach at least 195-205°F for optimal shredding.

💡 Tip: Low and slow is best for the most tender, flavorful pulled pork. Avoid opening the lid during cooking to maintain consistent temperature.

5. While the pork cooks, prepare the tangy slaw. In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, and a pinch of salt and pepper. Add the shredded green cabbage, red cabbage, carrots, and chopped cilantro. Toss until evenly coated. Refrigerate until ready to serve.

💡 Tip: The slaw can be made up to 4 hours ahead. If making further in advance, keep the dressing and vegetables separate and combine 30 minutes before serving.

6. Once the pork is cooked, carefully transfer it to a large cutting board or rimmed baking sheet. Use two forks to shred the meat, discarding any large pieces of fat or the bone if present.

💡 Tip: The pork should fall apart very easily. If it resists, it needs more cooking time.

7. Strain the cooking liquid from the slow cooker, discarding the onions or reserving them if desired. Skim excess fat from the liquid. Return the shredded pork to the slow cooker and add back 1/2 to 1 cup of the cooking liquid to keep the meat moist. Toss to combine and keep warm on the WARM setting.

💡 Tip: Don't oversaturate the pork—you want it moist but not swimming in liquid.

8. Warm the tortillas by wrapping them in damp paper towels and microwaving for 30-45 seconds, or by heating them individually in a dry skillet over medium heat for about 20 seconds per side until pliable and slightly charred.

💡 Tip: Charring tortillas in a skillet adds extra flavor and prevents them from tearing.

9. Assemble the tacos by placing a generous portion of pulled pork on each warm tortilla. Top with tangy slaw, and garnish with additional fresh cilantro, lime wedges, sliced jalapeños, and crumbled cheese if desired.

💡 Tip: Layer ingredients in the center to prevent the tacos from falling apart when eating.

10. Serve immediately with extra lime wedges on the side and your favorite hot sauce or salsa.

💡 Tip: These tacos pair beautifully with black beans, Mexican rice, or chips and guacamole.