Slow Cooker Pork Tacos with Crunchy Fall Slaw: An Unexpected Harvest Twist

Sometimes, the best flavor surprises come from thinking outside the typical taco shell. This recipe transforms tender slow-cooked pork into a cozy, fall-inspired feast that’s perfect for chilly evenings. The gesturing sweetness of roasted squash, paired with a tangy, crunchy slaw, makes every bite feel like a warm hug from the season itself.

What I love about this dish is its ability to marry comfort and celebration. The slow cooker does all the heavy lifting, letting the pork soak up spices while the crunch of the slaw adds a refreshing contrast. It’s a reminder that simple ingredients can create a truly memorable, seasonal meal.

WHY I LOVE THIS RECIPE?

• It captures fall’s cozy essence with warm spices and roasted vegetables.
• The slow cooker frees up my stovetop for other dishes or just a longer nap.
• Bright, crunchy slaw balances the richness of the pork.
• It’s a delicious way to use seasonal produce for a quick, satisfying dinner.
• Filling enough for a crowd but easy enough for a weeknight treat.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to remove the pork fat? Drain it before serving to avoid greasiness.
• DUMPED too much vinegar in the slaw? Dilute with a splash of apple juice for balance.
• OVER-TORCHED the slaw? Rinse briefly, then toss again—crunch restored!
• MISSED adding seasoning? A quick squeeze of lime locks in freshness and flavor.

QUICK FIXES THAT SAVE YOUR DAY

• When the pork is dry, stir in a splash of orange juice for moisture and zest.
• Splash soy sauce if the meat lacks depth—adds a savory umami.
• When the slaw is limp, toss with a bit more vinegar and freshest crunch.
• Patch dull flavor with a dash of chili oil—smells like a spice market explosion.
• Shield from over-seasoning by tasting early and adjusting as needed—trust your nose.

As the leaves turn and the air crispens, this dish embraces the fleeting magic of fall. The mix of tender pork and crisp slaw reminds me that comfort comes from simple, thoughtful bites. It’s perfect for those moments when you want a meal that feels rooted in the season but still quick to prepare.

Every element of this dish echoes the joy of harvest time — hearty, fresh, and bursting with flavor. It’s a reminder that even a busy weeknight can hold a little sparkle when you bring seasonal ingredients to the table.

Slow Cooker Pork with Roasted Squash and Crunchy Slaw

This dish features tender, slow-cooked pork infused with warm spices, complemented by roasted squash that adds sweetness and texture. It is finished with a fresh, crunchy slaw that provides a vibrant contrast, creating a hearty yet balanced seasonal meal with rich and crisp elements.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds pork shoulder roast trimmed of excess fat
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth or water
• 2 cups diced butternut squash or other roasting squash
• 2 tablespoons olive oil
• 3 cups raw shredded cabbage and carrots mix ready-to-eat slaw mix
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon salt for slaw

Equipment

• Slow cooker
• Baking sheet
• Mixing Bowls
• Sharp Knife
• Cutting board
• Fork or Tongs

Method

 

1. Rub the pork shoulder with cinnamon, ginger, cloves, salt, and black pepper, massaging the spices evenly into the meat and setting it aside to absorb the flavors.
   2 pounds pork shoulder roast, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1 salt, 1/4 teaspoon black pepper
2. Place the seasoned pork into the slow cooker, pour the chicken broth around it, cover, and cook on low for about 6 hours until the meat is fall-apart tender.
   1 cup chicken broth
3. Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, then spread it evenly on a baking sheet. Roast for 25-30 minutes until golden and caramelized, stirring halfway through.
   2 cups diced butternut squash, 2 tablespoons olive oil
4. While the squash roasts, prepare the slaw by combining shredded cabbage and carrots in a mixing bowl. In a small jar or bowl, whisk together apple cider vinegar, honey, salt, and a splash of water if needed to loosen the dressing.
   3 cups raw shredded cabbage and carrots mix, 2 tablespoons apple cider vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon salt
5. Once the pork is cooked, carefully remove it from the slow cooker and shred it using two forks, then return it to the cooker to soak up the flavorful juices.
   2 pounds pork shoulder roast
6. Mix the shredded pork with its juices, and adjust seasoning if needed. It should be moist and fragrant with spices.
7. As the squash cools slightly, assemble the dish by layering the tender pork, then topping with the roasted squash and a generous handful of crunchy slaw for contrast.
8. Serve the dish warm, making sure each plate has a good mix of tender pork, sweet squash, and crisp slaw, creating a balanced bite with varied textures and flavors.

Notes

For extra flavor, consider adding a squeeze of lime or fresh herbs like cilantro. You can also customize the slaw with apple slices or a dash of hot sauce for added zest.

Cooking this dish feels like a quiet celebration of fall’s bounty, wrapping up the day with warmth and purpose. The combination of slow-cooked pork and refreshing slaw doesn’t just fill the stomach — it sparks a sense of seasonal contentment. Every bite reminds me to slow down and appreciate the fleeting beauty of autumn’s harvest.

Sharing meals like this helps me reconnect with the simple joys of cooking. It’s a testament to how seasonal produce and a bit of time can create something truly special. As days grow shorter, I find comfort in knowing that with a few ingredients, I can craft a dish that feels nurturing and alive with the spirit of fall.