SLOW COOKER CILANTRO LIME PORK TACOS AND COLESLAW RECIPE
Delicious pork tacos made in your slow cooker! And a yummy coleslaw recipe to serve it with.
Serving6 people
Ingredients
- 2 lb pork roast
- ¼ cup lime juice, (fresh is best)
- 1 lime, zested
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- ½ teaspoon salt
- ¼ cup fresh cilantro, chopped
- 12 corn tortillas
Coleslaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup fresh cilantro, chopped
- ½ cup green onion, diced
- 2 limes, juiced
- 1 Tablespoon olive oil
- 1 teaspoon honey
Equipment
Instructions
- Spray slow cooker with non-stick cooking spray and place pork roast inside.
- In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.
- Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.
- To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.
- To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.
Notes
I found a Creamy Avocado Cilantro dressing (a yogurt based dressing - I think it was Bolthouse brand and I found it over in the refrigerated product section of my grocery store) at my grocery store that I actually topped each taco with and it was incredible!
Nutrition
Calories: 378 kcal · Carbohydrates: 34 g · Protein: 38 g · Fat: 11 g · Saturated Fat: 3 g · Cholesterol: 95 mg · Sodium: 341 mg · Potassium: 912 mg · Fiber: 6 g · Sugar: 5 g · Vitamin A: 4390 IU · Vitamin C: 27 mg · Calcium: 101 mg · Iron: 3 mg