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Tender Crockpot Pulled Pork Tacos Recipe with Easy Apple Cider Vinegar Slaw

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A comforting and flavorful slow-cooked pulled pork taco recipe paired with a tangy and slightly sweet apple cider vinegar slaw, perfect for easy weeknight dinners or casual gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chipotle chili powder (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or water
  • 1 tablespoon olive oil (optional, for searing)
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1/4 cup mayonnaise (dairy-free if needed)
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 8 to 12 small corn tortillas
  • Optional toppings: fresh cilantro, lime wedges, sliced jalapeños, avocado slices, crumbled queso fresco

Instructions

  1. Rinse and pat dry the pork shoulder. Trim excess fat but keep some for moisture and flavor.
  2. Combine smoked paprika, cumin, garlic powder, onion powder, chipotle powder, salt, and pepper in a small bowl. Rub the spice mixture all over the pork, pressing it in well.
  3. Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until a deep golden crust forms, about 3-4 minutes per side. Transfer pork to the crockpot.
  4. Pour chicken broth or water into the bottom of the crockpot. Place the pork shoulder inside, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours until fork-tender.
  5. While pork cooks, mix shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk together apple cider vinegar, honey, mayonnaise, celery seed, salt, and pepper. Pour dressing over veggies and toss well. Refrigerate until ready to serve.
  6. Remove pork from crockpot and shred with two forks into bite-sized pieces. Skim off excess fat from cooking liquid if needed.
  7. Warm corn tortillas in a dry skillet or wrapped in foil in a low oven.
  8. Assemble tacos by piling pulled pork on tortillas, topping with apple cider vinegar slaw and optional toppings like cilantro, lime wedges, and avocado slices.
  9. Optional: Drizzle some reserved cooking liquid or barbecue sauce over the pork for extra juiciness.

Notes

Searing the pork before slow cooking adds deeper flavor and locks in juices but can be skipped for convenience. The slaw tastes best if made at least 30 minutes ahead. Warm tortillas properly in a dry pan or oven to avoid chewiness. Save some cooking liquid to drizzle over pork for extra moisture. The recipe is adaptable with optional spicy toppings or different slaw variations.

Nutrition

Keywords: pulled pork tacos, crockpot pulled pork, apple cider vinegar slaw, slow cooker tacos, easy dinner, gluten-free tacos, comfort food

Find it online: https://juliamadeit.com/tender-crockpot-pulled-pork-tacos-recipe-with-easy-apple-cider-vinegar-slaw/