Slow Cooker BBQ Pulled Pork Tacos
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
10 servings
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Calories
361 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker BBQ Pulled Pork Tacos
Description
This recipe slow cooks pork loin chunks with olive oil, paprika, cumin, and salt in broth until the meat becomes very tender and easy to shred. After shredding, the meat is tossed with flavorful sugar-free BBQ sauce enhanced with chipotles for smokiness and heat. The accompanying cilantro lime coleslaw combines a bagged coleslaw mix with Greek yogurt, lime juice, vinegar, honey, garlic powder, and chopped fresh cilantro, providing a tangy, creamy contrast. Warm corn tortillas are used to assemble the tacos, making for a balanced dish with tender meat and bright coleslaw.
The slow cooker method ensures the pork is moist and flavorful without needing constant attention. The yogurt-based coleslaw adds a fresh element that complements the smoky pork.
To store leftovers, cool the pulled pork before placing it in an airtight freezer bag. It freezes well for 4 to 6 months and can be reheated gently on the stove or microwave.
Ingredients
For the bbq pulled pork
- 2 1/2 pounds pork loin cut into large 4-inch chunks
- 1/4 cup broth (chicken, beef or vegetable will work)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1/2 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1 1/2 cups BBQ sauce or your favorite store-bought bbq sauce), plus more to taste, sugar free, with chipotles
For the cilantro lime coleslaw
- 1 ounce bag coleslaw mix
- 2 cups yogurt plain, Greek
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup cilantro chopped, fresh
For serving
- 30 corn tortillas
Instructions
For the bbq pulled pork
- Place the pork, broth, olive oil, paprika, cumin and sea salt into a slow cooker. Cover and cook on high for 4 hours or on low for 7-8 hours, until the meat is very tender.
- When tender, pull the meat apart with a fork until completely shredded.
- Add the sugar free bbq sauce, toss to coat and taste. Add more sauce if desired.
For the cilantro lime coleslaw
- Add all the ingredients to a large mixing bowl and toss together until combined. Taste and season with more salt if necessary.
For serving
- Warm the corn tortillas on a hot griddle, skillet or in the microwave. Fill each tortilla with shredded bbq pork and top with coleslaw.
Notes
- Freeze cooled pulled pork in airtight bags with room for expansion; keep frozen up to 6 months.
- Reheat pulled pork gently on the stove or microwave to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 3tacos with coleslaw | |
| Calories | 361kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 9.2g | 14% |
| Saturated Fat | 1g | 5% |
| Potassium | 89mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 120mg | 12% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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