Slow Cooker Pork Tacos with Mexican Coleslaw Recipe

If you’re craving bold flavors and tender meat that melts in your mouth, let me introduce you to my absolute favorite Slow Cooker Pork Tacos with Mexican Coleslaw Recipe. This dish brings together juicy, spice-rubbed pork slow-cooked to perfection and a vibrant, tangy coleslaw that adds crunch and a fresh zing. It’s the perfect taco experience that feels both comforting and exciting, making every bite something to celebrate with friends or family. Whether you’re new to slow cooking or a seasoned pro, this recipe is sure to become a beloved staple in your kitchen.

Ingredients You’ll Need

These ingredients are refreshingly simple yet essential, each bringing their own unique touch of flavor, texture, or color to this Slow Cooker Pork Tacos with Mexican Coleslaw Recipe. From the tender pork to the creamy avocado oil dressing, every element works together to create that delicious taco magic.

• 2 pounds pork tenderloin: The star protein of the dish, perfect for slow cooking to tender, juicy perfection.
• 1 & 1/2 teaspoons salt: Enhances the natural flavors throughout the pork and coleslaw.
• 1/2 teaspoon black pepper: Adds a gentle heat and depth to the seasoning.
• 1 teaspoon garlic powder: Provides a savory base that rounds out the spices beautifully.
• 1/2 teaspoon paprika: Adds a sweet, smoky nuance to the pork rub.
• 1/2 teaspoon smoked paprika: Deepens that smoky flavor for extra character.
• 1/4 teaspoon crushed red pepper: Gives a subtle kick to wake up your taste buds.
• 1 teaspoon dried minced onions: Infuses a mild oniony sweetness without overpowering.
• 1/2 teaspoon dried mustard: Adds a hint of tang and complexity in the background.
• 1/2 teaspoon chili powder: Packs a gentle warmth balancing all other spices.
• 1 bay leaf: Imparts a subtle aromatic flavor during the slow cooking process.
• 1/2 cup chicken broth: Keeps the pork moist and flavorful as it cooks low and slow.
• 1 head green cabbage (shredded): Provides the crisp, fresh foundation of the Mexican coleslaw.
• 1 egg & 1 egg yolk: Essential for emulsifying the creamy coleslaw dressing.
• 1 cup avocado oil: Offers a smooth, mild richness perfect for blending the dressing.
• 1 & 1/2 tablespoons red wine vinegar: Adds a bright, tangy punch to the coleslaw.
• 1 & 1/2 teaspoons salt (more to taste): Balances the dressing for the perfect zing.
• 1 jalapeno (seeded and roughly chopped): Brings a fresh, spicy bite to the slaw.
• 1/2 bunch cilantro (big fistful): Adds vibrant herbal freshness throughout the dish.
• 1/4 large red onion (roughly chopped): Gives a sharp crunch and color to the slaw.
• Juice from 1 lime: Brightens and lifts all the flavors in the coleslaw.
• Corn tortillas: The perfect soft, slightly sweet vehicle for all the delicious fillings.
• Radishes (thinly sliced): A crisp, peppery topping that adds contrast and crunch.
• More cilantro (chopped): For garnishing, providing a fresh, herbaceous note.
• Extra limes (quartered): To squeeze over your tacos for that final burst of citrus zing.

How to Make Slow Cooker Pork Tacos with Mexican Coleslaw Recipe

Step 1: Prepare the Pork Tenderloin

Start by patting your pork tenderloin dry with a paper towel—this helps the spice rub adhere better, resulting in those incredible flavors penetrating deep into the meat. Place it in your slow cooker and get ready to layer on those spices.

Step 2: Make the Spice Blend

In a small bowl, stir together salt, black pepper, garlic powder, both paprikas, crushed red pepper, dried minced onions, dried mustard, and chili powder. This custom blend is what transforms the pork into a mouthwatering masterpiece, so don’t rush this step!

Step 3: Rub and Add Liquids

Coat the pork evenly with your spice mix, making sure every inch is covered for maximum flavor. Add the bay leaf and pour the chicken broth down the side of the slow cooker, careful not to wash off your spices. This broth keeps the pork juicy and tender as it slowly cooks.

Step 4: Slow Cook the Pork

Cook your pork on high for 4-5 hours or on low for 7-8 hours if you want to plan ahead. The slow cooking lets all those spices and juices mingle, making the pork both tender and packed with flavor. It’s like magic in the crockpot!

Step 5: Shred and Keep Warm

Once done, remove the pork and shred it with forks on a platter. Don’t forget to drizzle it with the cooking juices left behind—they’re pure gold and add incredible moisture and flavor to every bite.

Step 6: Prepare the Mexican Coleslaw

While the pork cooks, shred your green cabbage into thin slices to build the perfect crunchy base for the coleslaw. Set it aside and get ready for the show-stopping dressing.

Step 7: Create the Creamy Dressing

The dressing is a silky, spicy mayo that ties this whole dish together. Using either an immersion blender or a regular blender, combine the egg, egg yolk, avocado oil, red wine vinegar, and salt. Blend it until it transforms into a luscious mayonnaise—trust me, it’s a game-changer!

Step 8: Add Heat and Herb Freshness

Next, blend in the jalapeno, cilantro, red onion, and lime juice until smooth and vibrant. This fresh, zesty dressing is what infuses the slaw with personality and punch.

Step 9: Toss the Slaw Together

Pour about two-thirds of the dressing over your shredded cabbage and stir to combine. Keep the remaining dressing to drizzle over your tacos later—this lets you control the perfect amount of creaminess when serving. You can even make this coleslaw a day ahead—chilled and ready to impress!

Step 10: Prepare the Corn Tortillas

Warm your tortillas the way you like—by frying lightly in oil, charring over a gas flame, or microwaving wrapped in a damp paper towel. Each method makes the tortillas soft and pliable, ready to cradle your juicy pork and crisp coleslaw.

Step 11: Assemble Your Tacos

Fill each tortilla generously with the succulent shredded pork, then top with heaps of that vibrant Mexican coleslaw. Add thinly sliced radishes and more chopped cilantro for crunch and a fresh punch. Finish with a squeeze of lime and drizzle of the reserved dressing for an irresistible bite.

How to Serve Slow Cooker Pork Tacos with Mexican Coleslaw Recipe

Garnishes

Beyond the classic radishes and cilantro, consider adding slices of avocado, crumbled queso fresco, or pickled onions. These garnishes add layers of creaminess, tang, and texture, making your tacos even more inviting and complex in flavor.

Side Dishes

Complement your Slow Cooker Pork Tacos with Mexican Coleslaw Recipe with sides like warm black beans, Mexican street corn, or a simple bowl of fresh salsa. These sides keep things authentic while adding heartiness and color to your spread, perfect for family gatherings or casual dinners.

Creative Ways to Present

For a fun twist, serve these tacos as part of a taco bar where everyone can customize their toppings. Or try placing your pork and slaw on tostadas or inside crispy taco shells for a delightful change in texture. Either way, it’s a festive dish that’s got everyone excited to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover pork and coleslaw separately in airtight containers in the refrigerator. This helps keep the slaw crisp and the pork fresh. Your leftovers will stay tasty for up to 3 days—perfect for next-day lunches or easy dinners.

Freezing

You can freeze the shredded pork in a freezer-safe container or bag for up to 3 months. Just thaw overnight in the fridge before reheating. Keep the coleslaw fresh by making it fresh or keeping extra dressing on hand if you plan to freeze the pork ahead.

Reheating

Reheat the pork gently in a skillet with a bit of water or broth to keep it moist, or warm it in the microwave covered to prevent drying. Serve with freshly dressed coleslaw or toss the stored slaw with a bit of fresh lime juice to revive its crispness.

FAQs

Can I use a different cut of pork?

Absolutely! Pork shoulder or butt works wonderfully for this recipe and can be even more tender when slow cooked, offering great flavor and shredding easily. Just adjust cooking times accordingly.

Is it safe to use raw eggs in the dressing?

Yes, as long as you use very fresh, high-quality eggs and either trust the source or pasteurized eggs. If you’re concerned, you can use pasteurized eggs or substitute with mayonnaise to keep the creamy texture.

How spicy is the dish?

The spice level is mild to moderate thanks to the crushed red pepper and jalapeno, but you can easily adjust it by adding more or less jalapeno in the dressing or leaving out the crushed red pepper if you prefer it milder.

Can I make the coleslaw vegan or dairy-free?

This coleslaw dressing is naturally dairy-free. For a vegan version, replace the eggs with a vegan mayonnaise or aquafaba-based dressing to maintain that creamy texture.

What’s the best way to reheat the pork without drying it out?

Reheat gently on the stove with a splash of chicken broth or water, covered with a lid to trap moisture. This prevents the pork from drying and helps it stay juicy and tender.

Final Thoughts

There’s nothing quite like the combination of tender, spice-infused pork and zesty, crunchy coleslaw tucked inside warm corn tortillas. This Slow Cooker Pork Tacos with Mexican Coleslaw Recipe is one of those dishes that brings joy in every bite, turning simple ingredients into a feast. I hope you give it a try soon and discover just how effortlessly delicious slow cooking can be!

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