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These slow-cooked shredded pork tacos are a testament to the art of patience and flavor development. Picture succulent, tender pork that’s been slow-cooked to perfection, paired with the vibrant crunch of crispy cabbage, zesty onion, diced avocado, and aromatic cilantro all nestled inside a warm tortilla. It doesn’t get any better than that!

Ingredients

Units Scale
  • 2 lbs pork shoulder or pork butt
  • 2 ripe avocados, diced
  • 1 red onion, finely chopped
  • Fresh cilantro leaves, chopped
  • 2 cups shredded cabbage
  • Juice of 3 limes, divided
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas

Instructions

  1. Place the pork in a slow cooker. In a bowl, whisk together the juice of 2 limes, minced garlic, chili powder, cumin, paprika, salt, and pepper. Pour the mixture over the pork, ensuring it’s well-coated.
  2. Cover and cook on low heat for 6-8 hours, until the pork is tender and easily shreds.
  3. Once cooked, use two forks to shred the pork in the slow cooker. Mix the shredded pork with the cooking juices for added flavor.
  4. Warm the tortillas in a dry skillet or microwave.
  5. To assemble the tacos, place a generous amount of shredded pork onto each tortilla.
  6. Top with diced avocado, chopped red onion, shredded cabbage, and fresh cilantro.
  7. Squeeze fresh lime juice over the toppings.
  8. Fold the tortillas and serve these delectable tacos hot.

Notes

Remember, the magic of this recipe is the slow cooker so don’t rush the process. The longer the cooking time, the better the flavors meld. Feel free to customize these tacos with additional favorite fixings such as sour cream, salsa, or jalapenos for an added kick. Serve these tacos with a side of rice and beans for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition