Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
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.