Description
Slow Cooker Pork Tacos with Mexican Coleslaw is a delicious and easy-to-make dish featuring tender, slow-cooked pork seasoned with a blend of spices. Served with a creamy, homemade avocado oil mayonnaise-based coleslaw and garnished with fresh radishes, cilantro, and lime, these tacos bring authentic Mexican flavors to your table. Perfect for gatherings or a comforting weeknight dinner.
Ingredients
Scale
For the Pork:
- 2 pounds pork tenderloin
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dried minced onions
- 1/2 teaspoon dried mustard
- 1/2 teaspoon chili powder
- 1 bay leaf
- 1/2 cup chicken broth
For the Mexican Coleslaw Dressing:
- 1 egg
- 1 egg yolk
- 1 cup avocado oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt (plus more to taste)
- 1 jalapeno (seeded and roughly chopped)
- 1/2 bunch cilantro (big fistful)
- 1/4 large red onion (roughly chopped)
- Juice from 1 lime
For the Slaw & Tacos:
- 1 head green cabbage (shredded)
- Corn tortillas
- Radishes (thinly sliced)
- More cilantro (chopped)
- Extra limes (quartered, to squeeze over tacos)
Instructions
- Prepare the Pork: Pat the pork tenderloin dry with a paper towel and place it in your slow cooker (crock pot).
- Make the Spice Rub: In a small bowl, combine salt, black pepper, garlic powder, paprika, smoked paprika, crushed red pepper, dried minced onions, dried mustard, and chili powder.
- Rub and Add Liquids: Rub the pork all over with the spice mixture. Add the bay leaf and chicken broth to the slow cooker, pouring it around the meat so as not to wash off the spices.
- Slow Cook the Pork: Cook on high for 4-5 hours or low for 7-8 hours until tender and easy to shred.
- Shred the Pork: Remove the cooked pork from the slow cooker and shred it on a platter. Drizzle with the juices left in the slow cooker to keep moist. Keep warm.
- Prepare the Cabbage: Shred the green cabbage into very thin slices and add it to a large bowl.
- Make the Mayonnaise Base: Using an immersion blender or a regular blender, combine eggs, egg yolk, avocado oil, red wine vinegar, and salt. Blend until the mixture emulsifies into a mayonnaise consistency.
- Add Flavor to Dressing: Add the seeded jalapeno, cilantro, red onion, and lime juice to the blender or jar with your mayo base and blend until smooth and combined.
- Mix Coleslaw: Pour about two-thirds of the dressing over the shredded cabbage and toss it together. Reserve remaining dressing for serving.
- Prepare Tortillas: Warm corn tortillas by frying briefly in oil, charring over a gas flame, or microwaving wrapped in damp paper towels until soft and pliable.
- Assemble Tacos: Fill warmed tortillas with the shredded pork, top with Mexican coleslaw, radish slices, and chopped cilantro. Drizzle with the reserved dressing and squeeze fresh lime over the top.
- Serve and Enjoy: Serve immediately while warm and enjoy the vibrant flavors of these slow-cooked pork tacos.
Notes
- You can make the Mexican coleslaw a day ahead; keep it covered in the refrigerator.
- Adjust the spice levels in the pork rub and coleslaw dressing to your preference.
- If you don’t have avocado oil, a mild flavored oil like grapeseed can be substituted for the mayonnaise base.
- For warming tortillas, charring over a gas flame adds a nice smoky flavor but be careful to avoid burning.
- Leftover shredded pork is great for salads, burritos, or sandwiches.
