Slow Cooker Pork Tacos with Fall Slaw: A Cozy, Harvest-Inspired Feast

As the air turns crisp and the scent of apple cider drifts through the neighborhood, I find myself craving more than just pumpkin spice lattes. I want a meal that embodies the fall season—warming, hearty, yet refreshingly vibrant. These slow cooker pork tacos with fall slaw do exactly that, blending tender meat with a crunchy, spiced cabbage topping.

Cooking this in the slow cooker makes it feel like a celebration of lazy autumn weekends. The pork becomes melt-in-your-mouth delicious, infused with warming spices that fill your kitchen with a tempting aroma. Topped with a tangy, apple-laced slaw, each bite offers a perfect mix of cozy comfort and seasonal freshness.

WHY I LOVE THIS RECIPE?

• THE SENSE OF NOSTALGIA—fall flavors remind me of childhood harvest festivals. Joy in every bite.
• THE CHAOS OF TACTILE TEXTURES—crunch of the slaw contrasts beautifully with tender pork.
• THE PRIDE in assembling these colorful tacos—each one like a tiny fall tableau.
• THE RELIEF of a set-it-and-forget-it meal that smells divine all afternoon.
• THE SEASONAL JOY—fresh, crisp apples and hearty spices embody autumn’s spirit.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to season the pork properly? Add salt early, then simmer to deepen flavors.
• DUMPED too much liquid? Remove lid in last hour to reduce sauce and intensify taste.
• OVER‑TORCHED the slaw? Toss with extra lime and a dash of honey to soften crunch.
• MISSED adding apples? Stir in a handful of crisp slices for extra fall charm and moisture.

QUICK FIXES THAT SAVE YOUR DAY

• When the pork’s dry, splash it with a bit of broth—fragrant with cumin and cinnamon.
• Patch over a bland slaw with a spicy squeeze of sriracha and a splash of vinegar.
• Sling on a quick drizzle of honey if acidity overpowers the sweetness of apples.
• Shield overcooked pork with a dollop of sour cream or Greek yogurt—soothing and creamy.
• When in doubt, stir in a spoonful of canned pineapple for a tropical fall twist.

The magic of this dish lies not just in its flavors, but in how effortlessly it captures the essence of autumn. Slow cooking infuses the pork with rich spice, while the fresh slaw adds a bright crunch that lifts every bite. It’s perfect for cozy weekends or unexpected guests.

This recipe arrives just as the season peaks, making it a doubly welcome addition to your autumn kitchen. It’s more than a meal—it’s a way to slow down and celebrate the fleeting beauty of fall’s colors and flavors.

Slow Cooker Pork Tacos with Fall Slaw

This dish combines tender, spiced pork cooked in a slow cooker with a crunchy, tangy fall-inspired slaw made from cabbage and apples. The pork becomes melt-in-your-mouth tender infused with warming spices, while the slaw adds a bright, refreshing crunch to each taco, resulting in a vibrant and hearty seasonal meal.

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds pork shoulder boneless and trimmed of excess fat
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper
• 3 cups apple cider for cooking
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 3 cups cabbage thinly sliced
• 2 apples crisp apples such as Fuji or Honeycrisp, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey optional for added sweetness
• 8 small tortillas corn or flour tortillas

Equipment

• Slow Cooker
• Large Mixing Bowl

Method

 

1. Season the pork shoulder generously with cumin, cinnamon, smoked paprika, salt, and black pepper. Rub the spices all over the meat to evenly coat it.
   2 pounds pork shoulder, 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork shoulder and sear until browned on all sides, about 3-4 minutes per side. This develops a rich, caramelized crust.
   1 tablespoon olive oil, 2 pounds pork shoulder
3. Transfer the seared pork to the slow cooker. Pour in the apple cider and add the minced garlic. Cover and cook on low for 8 hours, until the pork is tender and easily shredded with a fork.
   3 cups apple cider, 2 cloves garlic
4. While the pork cooks, combine the sliced cabbage and apples in a large bowl. Drizzle with apple cider vinegar and honey, then toss to coat. The slaw should be crisp and slightly tangy.
   3 cups cabbage, 2 apples crisp apples, 2 tablespoons apple cider vinegar, 1 tablespoon honey
5. Once the pork has cooked for 8 hours, shred it using two forks, discarding any excess fat. The meat will be juicy and tender, easy to pull apart.
   2 pounds pork shoulder
6. Warm the tortillas in a dry skillet or microwave until soft and pliable. This makes wrapping easier and enhances flavor.
   1 tablespoon ground cumin
7. Assemble the tacos by placing a generous amount of shredded pork into each tortilla, then topping with the crunchy fall slaw. Optional: drizzle with additional cider vinegar or hot sauce.
8. Serve the tacos immediately, enjoying the contrasting textures of tender, spice-infused pork and crisp, fresh slaw with each bite.

Notes

For extra flavor, marinate the pork with spices overnight. Feel free to add chopped cilantro or a squeeze of lime for serving.

Gathering around a plate of these flavorful tacos feels like a small, sacred celebration of fall’s bounty. The robust spices and crisp slaw remind us to savor the simple joys of the season. Every bite offers a little moment of warmth and celebration, perfect for cooler days.

With minimal effort and maximum flavor, this dish is bound to become a fall favorite. It captures the essence of comforting gatherings and seasonal abundance. Let it be your go-to when you want to enjoy autumn’s finest in an easy, satisfying way.