Slow Cooker Mexican Pork Tacos with Cucumber Cilantro Slaw
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by Chef Karista Bennett, Food Editor[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]It’s already October and that means the kids have been back to school for a month now. Back to a regular schedule instead of the lazy days of summer where dinner meant grilling burgers or steaks or possibly nibbling on salad, goat cheese toasts with tomato jam and leftovers – while sipping chilled white wine and lounging on the patio watching the sunset. (I’ll be dreaming of this mid-winter.)
[x_pullquote type=”right”]Rubbed in aromatic spices and slow cooked for up to 8 hours – this pork roast falls apart and is the perfect filling for tacos or atop a taco salad.[/x_pullquote]Summer feels like organized chaos; staying up late, even though I have work the next day, and maybe eating way more ice cream than I should. The long, brightly lit days are heaven. Fast paced and active and then sometimes laid back and lazy. However, with the change of seasons upon us, we’re now back to more organized dinner meals (most of the time) and hopefully some cooler temperatures.
The month of October seems to start the autumn ball rolling at my house. We get excited about planning the Halloween décor and we start planning Halloween movie nights. That actually translates into old black and white Noir Horror films that my husband and I used to watch when we were kids and one very festive Hocus Pocus movie night, which is my two sassy gals’ favorite Halloween movie. I have to admit, one of my favorites too.
This is also the time of year I bring out some of my heartier slow cooker recipes.
There is something magical about coming home to the aroma of a slow cooker meal on a cool day. In the words of my then seven year-old daughter, “home smells like delicious food”.
Delicious is definitely an appropriate description for this Mexican Slow Roasted Pork Taco Recipe. Rubbed in aromatic spices and slow cooked for up to 8 hours – this pork roast falls apart and is the perfect filling for tacos or atop a taco salad.
This is one of those taco recipes my family gets excited about. Tender, slow cooked and flavorful pulled pork paired with freshly made guacamole, salsa and cabbage and cilantro slaw with a sweet but spicy dressing. A festive and delicious dish that makes the perfect meal for beginning a new school year, the fall season and a month of Halloween festivities.
- 1 3-4 lb boneless (optional bone in) Pork butt (shoulder) cut into 4-6 pieces
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (not sweet)
- 1 teaspoon Coriander (either seeds crushed or ground)
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 1 14oz can diced tomatoes
- 6 gloves garlic crushed and lightly chopped
- 1 small white onion, thinly sliced
- A small handful of fresh cilantro
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- [b]For Cucumber Cilantro Slaw:[/b]
- 1 small head cabbage thin sliced (I like using Napa cabbage but regular cabbage is fine)
- 1/3 C chopped cilantro
- 1/2 cup diced fresh cucumber (if you don’t like cucumber feel free to omit, but it does taste refreshing with the spicy pork)
- 1 lime juiced, about 2 tablespoons or more
- 1/2 cup mayonnaise
- 1 tsp sugar
- Dash of Sriracha or hot sauce
- Salt to taste
- [b]Directions for the Cucumber Cilantro Slaw:[/b]
- Mix together the mayo, lime juice, sugar, dash of hot sauce and season to taste with salt and pepper. Just before serving, toss the dressing with the cabbage, cilantro and cucumber and serve with the tacos. Serve with: Salsa, Warm corn tortillas, Mexican style fresh cheese, Cotija or Pepper Jack Cheese, Lime wedges and Avocado slices or Guacamole
- [b]Directions for the Mexican Pork:[/b]
- Season the pork pieces with salt and pepper. Then mix together the chili powder, cumin, coriander and smoked paprika and reserve.
- Heat a little oil in a Dutch oven or heavy skillet on medium high and brown your pieces of pork. Once the pork is browned transfer to a slow cooker and rub with the spice mixture.
- Next add the crushed garlic, sliced onions, tomatoes, and fresh sprigs of cilantro. Set your slow cooker on low for 7-8 hours.
- Once the pork is done, warm your corn tortillas either in the oven or stove top. Mix the slaw together just before serving. Shred the pork and place on a platter and serve with the tortillas, slaw, and condiments for a delicious fiesta.
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Karista, I made these pork tacos earlier this week and they are SO delicious! My husband and I love tacos of any kind, but I think this recipe will be one of our go-tos from now on. The meat is so incredibly flavorful without being overly spicy.