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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.