Fall-Inspired Slow Cooker Pork Tacos with Crunchy Slaw

April 21, 2025
Mayank

As the air turns crisp and orchard apples start to pile up, I find myself craving unexpected comfort foods. This recipe transforms slow-cooked pork into a vibrant taco experience, perfect for cozy weekday dinners or casual weekend gatherings. The funniest part? It’s partly inspired by my obsession with autumn markets and their endless scent of cinnamon and roasted chestnuts.

What truly makes these tacos special isn’t just the tender pork but the surprising twist of fall slaw—think jicama, apple slices, and toasted pepitas coated in a hint of warm spices. Watching the slow cooker work its magic while the kitchen fills with comforting aromas feels like a small celebration of seasonal change. Plus, the crunch of the slaw adds a much-needed freshness that cuts through the rich pork.

WHY I LOVE THIS RECIPE?

  • Personal truth: I crave layering flavors and textures—something this dish hits perfectly with tender meat and crisp slaw.
  • Joy: The spice blend reminds me of autumn festivals, making every bite nostalgic and lively.
  • Relief: It’s an easy, mostly hands-off meal that’s ready when I need it most.
  • Celebration: Using seasonal produce makes every dinner feel like a mini harvest festival.

AVOID MY DISASTER (You’re Welcome)

  • FORGOT to sear the pork first? The meat stayed bland—try a quick brown bit before slow cooking.
  • DUMPED too much liquid? The pork turned watery—reduce the broth or drain excess before serving.
  • OVER-TORCHED the slaw in the oven? The apple slices got mushy—add the slaw at the last minute.
  • FORGOT to seal the slow cooker? The aroma escapes—use a tight-fitting lid for full flavor lock-in.

QUICK FIXES THAT SAVE YOUR DAY

  • When the pork is dry, splash a bit of chicken broth over it—moisture and flavor recover instantly.
  • Patch under-seasoned pork with a pinch more cumin or chili powder—just a quick stir and reheat.
  • Shield the slaw from overcooking by adding it last—crisp, fragrant, and fresh every time.
  • When the slaw smells too raw, toss it with a splash of apple cider vinegar—brightens the flavors.
  • When in doubt, swap in pre-shredded cabbage or jicama from the pantry—crunch guaranteed.

In the seasons of busy nights and craving for wholesome comfort, this dish hits the spot without much fuss. Slow cooker magic makes the pork melt-in-your-mouth tender, while the fall slaw adds a refreshing, crisp counterpoint. It’s a perfect reminder that simple ingredients can come together to celebrate the fleeting beauty of fall.

Whether it’s a spontaneous weeknight or a small-get-together highlight, this recipe bridges the gap between cozy and fresh. As the leaves turn and the scent of spice lingers, these tacos become a seasonal staple worth sharing.

Slow Cooker Pulled Pork Tacos with Fall Slaw

This dish features tender, slow-cooked pork shredded into a flavorful filling, served in warm tortillas. It is complemented by a crisp, spiced fall slaw consisting of jicama, apple slices, and toasted pepitas, creating a balance of juicy, crunchy textures and seasonal flavors.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds pork shoulder or pork butt boneless, cut into large chunks
  • 1 cup chicken broth for slow cooking
  • 2 teaspoons cumin ground
  • 1 teaspoon chili powder for flavor
  • 1 teaspoon cinnamon ground, adds warmth to the flavor
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 apple apple peeled and sliced thin
  • 1 cup jicama thinly sliced
  • 1/4 cup toasted pepitas shelled pumpkin seeds
  • 1 tablespoon apple cider vinegar for the slaw
  • 8 small tortillas corn or flour tortillas

Equipment

  • Slow cooker
  • Mixing Bowls

Method
 

  1. Place the pork chunks in the slow cooker, then sprinkle with cumin, chili powder, cinnamon, salt, and black pepper. Pour in the chicken broth.
  2. Cover with the lid and cook on low for about 6 hours until the pork is fall-apart tender and easily shredded with a fork.
  3. Remove the pork from the slow cooker and let it rest for a few minutes before shredding with two forks into pulled pork.
  4. While the pork is resting, prepare the fall slaw by mixing thinly sliced jicama, apple slices, and toasted pepitas in a mixing bowl. Drizzle with apple cider vinegar and toss gently to combine.
  5. Warm the tortillas in a dry skillet or microwave until soft and pliable, about 20 seconds.
  6. Assemble the tacos by filling each tortilla with a generous scoop of shredded pork, then top with the crisp fall slaw.
  7. Serve the tacos immediately, allowing the crunchy, tender textures and warm spices to shine through in every bite.

Notes

You can customize the spice levels or add a drizzle of sour cream or hot sauce for extra flavor. For a vegetarian version, substitute the pork with jackfruit or mushrooms and follow the same steps.

All in all, this dish is a small tribute to the fleeting days of fall—warm, vibrant, and comforting. It captures the essence of seasonal change with every bite and makes dinner less of a chore and more of an occasion.

Sometimes, it’s the simplest ingredients and a little slow-cooker magic that turn weeknight meals into memorable moments. As days grow shorter and evenings cooler, these tacos bring a little extra warmth and brightness to the table, celebrating the rich flavors of fall in every mouthful.

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