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5.0 from 27 votes

Pulled Pork Tacos and Toppings

🌮🥑🌽 The BEST pulled pork tacos made with slow cooker pulled pork, nestled in tortillas, and then topped in abundance with cilantro lime slaw, pickled red onions, and avocado crema! Learn how to make these classic Mexican-inspired recipes at home! Easy enough for weeknights but also great for events, game day parties, get-togethers like Cinco de Mayo fiestas, or graduation parties!

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

Ingredients

Pulled Pork Tacos
  • 2 pounds homemade Slow Cooker Pulled Pork or store bought
  • 12 Taco size corn tortillas
  • Cilantro Lime Slaw below
  • pickled red onions below
  • Avocado Cream below
  • ½ cup queso fresco
  • ¼ cup fresh cilantro finely minced
  • Lime wedges
  • Additional salsa optional and to taste*
Lime Cilantro Slaw
  • 1 ½ cups red cabbage thinly sliced
  • 1 ½ cups green cabbage thinly sliced
  • 3 medium/large carrots peeled and grated
  • ½ cup roasted corn use fresh corn, frozen corn that's been thawed, or canned corn that's been drained
  • ½ cup fresh cilantro finely minced
  • 2 tablespoons pickled jalapenos finely minced
  • 2 tablespoons pickled jalapenos brine
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
Pickled Red Onions
  • ½ of a medium/large red onion peeled and sliced thin
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons white vinegar
  • 3 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 to 2 teaspoon salt
Avocado Crema
  • 2 ripe medium/large Hass avocados
  • ½ cup Mexican crema or sour cream the former is thinner than the later
  • 2 tablespoons pickled jalapenos finely minced
  • 2 tablespoons pickled jalapenos brine
  • 2 tablespoons lime juice
  • 1 teaspoon salt or to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pickled Red Onions - To a microwave-safe bowl, add the vinegars, sugar, salt, and heat on high power for 30 seconds. Stir to combine.
  6. 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.
  7. 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

  • *Make any of my favorite homemade salsas such as Pineapple Chipotle, Restaurant-Style Salsa, The Best Peach Mango Salsa, Easy Pineapple Salsa, Chunky Tomatillo Avocado Salsa, or your favorite; or use store bought salsa.
  • **Nutritional information is provided as a very rough guess and estimate, as a courtesy. It takes into account dividing the pulled pork into 12 portions, using 1 tortilla per taco, and then dividing all 3 of the condiments/topping recipes into 12, and using 1/12th of each of the three, per taco.
  • ***More Slow Cooker Pulled Pork to use? Try my Pulled Pork Sliders recipe too.

Nutrition Information

Serving 1serving Calories 367kcal (18%) Carbohydrates 35g (12%) Protein 13g (26%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 42mg (14%) Sodium 1514mg (63%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 367

% 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.