Pulled Pork Tacos and Toppings
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
4 hrs
-
Rest Time
10 mins
-
Total Time
4 hrs 55 mins
-
Servings
12 servings
-
Calories
367 kcal
-
Cuisine
Mexican
Pulled Pork Tacos and Toppings
Description
This recipe centers on pulled pork, either homemade from a slow cooker or store-bought, providing a flavorful and tender filling for tacos. Corn tortillas are softened in the microwave or lightly fried for desired texture before assembling. The toppings play a significant role, each offering unique elements: a crunchy Lime Cilantro Slaw combining red and green cabbage, carrots, roasted corn, and fresh cilantro, all brightened with lime and spiced with cumin and jalapeño; Pickled Red Onions balanced with apple cider and white vinegar, sugar, and salt for acidity and sweetness; and Avocado Crema blending ripe avocados with Mexican crema, pickled jalapeños, lime juice, and subtle garlic and onion powders for richness and mild heat.
These components come together for tacos that balance textures and flavors: tender pork, crisp slaw, tart pickled onions, smooth avocado sauce, salty queso fresco, and citrusy cilantro and lime accents. The recipe suggests additional salsa options and notes on portioning for serving. The assembly encourages personal preference in toppings, making it a flexible option suitable for casual meals or gatherings.
The full preparation requires planning ahead for pork slow cooking, but assembling the tacos and toppings is straightforward. The variety of fresh and pickled ingredients adds complexity without complicated technique, delivering a satisfying and layered taco experience rooted in combining textures and balanced flavors.
Ingredients
Pulled Pork Tacos
- 2 pounds pork or store bought, homemade slow cooker pulled
- 12 corn tortillas taco size
- slaw below, cilantro and lime
- red onion below, pickled
- avocado below, cream
- ½ cup queso fresco
- ¼ cup cilantro finely minced, fresh
- lime wedges
- salsa optional and to taste, additional
Lime Cilantro Slaw
- 1 ½ cups red cabbage thinly sliced
- 1 ½ cups green cabbage thinly sliced
- 3 carrot peeled and grated, medium/large
- ½ cup corn use fresh corn, frozen corn that's been thawed, or canned corn that's been drained, roasted
- ½ cup cilantro finely minced, fresh
- 2 tablespoons jalapeños finely minced, pickled
- 2 tablespoons jalapeno brine pickled
- 2 tablespoons lime juice
- 1 teaspoon cumin ground
- 1 teaspoon salt or to taste
Pickled Red Onions
- ½ red onion peeled and sliced thin, medium/large
- 3 tablespoons apple cider vinegar
- 3 tablespoons white vinegar
- 3 tablespoons water
- 1 tablespoon granulated sugar
- 1 to 2 teaspoon salt
Avocado Crema
- 2 avocado ripe medium/large Hass
- ½ cup Mexican crema the former is thinner than the later, or sour cream
- 2 tablespoons jalapeños finely minced, pickled
- 2 tablespoons jalapeno brine pickled
- 2 tablespoons lime juice
- 1 teaspoon salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Pulled Pork Tacos - Make one batch of homemade Slow Cooker Pulled Pork. It's a very easy recipe but you need to plan ahead 4 to 8 hours, because it cooks in a slow cooker. Alternatively, you can use store bought pulled pork.
- Assembly - Place the stack of corn tortillas on a microwave-safe plate, damped a paper towels, wring it out, place it over the tortillas, and microwave on high power for 30 seconds. This helps them be more pliable and less prone to ripping. If you prefer crispy tacos, fry the tortillas in a large skillet with a bit of vegetable or canola oil for about 15 seconds per side.
- Add a bit of pulled pork to each taco, and top with the various toppings you want (see items 4 through 7 below for how to prepare the various options), as well as sprinkling queso fresco, cilatanto, lime juice, or other salsas*, as desired. Note - All toppings are entirely optional and should be added if desired, and to taste.
- Cilantro Lime Slaw - To a large bowl, add all the ingredients, stir to combine, and let stand for at least 5 to 10 minutes to soften while you prepare the other toppings. Tip - If you can find a bagged coleslaw type of mix with both red and green sliced cabbage and shredded carrots, use it to save time. Taste and make any necessary salt or seasoning adjustments, to taste. Extra slaw will keep airtight in the fridge for up to 5 days.
- Pickled Red Onions - To a microwave-safe bowl, add the vinegars, sugar, salt, and heat on high power for 30 seconds. Stir to combine.
- Place the sliced red onions in a Mason jar with a lid or medium bowl, pour the vinegar mixture over the onions, stir to combine, and cover. Let stand for at least 5 to 10 minutes, or up to overnight. You can keep it on your counter or in the fridge if you plan to let the onions marinate for many hours. Extra onions will keep airtight in the fridge for up to 10 to 14 days.
- Avocado Crema - To the canister of a high speed blender or food processor, add all ingredients, and pulse for a couple seconds or whiz until desired texture is achieved. Tip - If you prefer a chunkier texture, you can mash the avocado and whisk everything together by hand. Taste and make any necessary salt or seasoning adjustments, to taste. Extra avocado crema will keep airtight in the fridge for up to 3-4 days. It will oxidize a bit but the crema or sour cream, coupled with the lime juice, will prevent it a bit.
Notes
- For extra flavor variety, add your preferred homemade or store-bought salsa to the tacos as desired.
- Nutrition estimates assume dividing into 12 portions using one tortilla and one-twelfth of each topping per taco.
- Any leftover slow cooker pulled pork can be repurposed in recipes like Pulled Pork Sliders for additional meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 367kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 1514mg | 63% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
