Pulled Pork Tacos with Sweet Chili Slaw.
It’s been nearly two months since I shared a new taco recipe and, well… that’s not even right.
Monday is calling and tacos are answering! Exclamation points!
Monday is also calling and telling me that I should stay on the couch and watch Friends all day long and maybe even some old-school throwback I’m-crushing-on-Devon-Sawa movies while I read trashy magazines and I’m not sure what the answer is to that. I can be bought, Monday. Just so you know.
These are sort of summery, but heck – so is our weather right now. All I want to do is hate on it, but I’m probably just going to eat tacos instead. And margaritas. Lots of margs. This little taco is so full of flavor: tender, juicy pork (I can’t stop laughing), some fresh cilantro lime avocado cream, a sweet chili slaw with a little kick and a bunch of crumbled cheese. Flava bomb.
It’s basically the only answer to Monday.
Err, the only answer I’ve got.
Pulled Pork Tacos with Sweet Chili Slaw
Ingredients
- 4 pounds pork roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces beer
- 2 cups sliced green cabbage
- 3 tablespoons sweet chili sauce
- 1 lime juiced
- a bunch of, (4-inch) tortillas, for serving
- cotija cheese, for crumbling
- cilantro avocado cream
- 1 avocado, chopped
- 1 lime, juiced + zested
- 3 tablespoons sour cream or greek yogurt
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat a large skillet over medium-high heat and add olive oil. Cover the pork with the salt, pepper, paprika, onion powder and garlic powder. Sear the pork on all sides just until it is golden brown, about 1 to 2 minutes per side. Remove the pork and place it in the crockpot. Pour your favorite beer over top, cover and cook for 8 hours on low. After 8 hours, remove the top and pull the pork apart with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. You have to really toss the meat with the juice to combine everything. Taste the pork and season it additionally if desired.
- To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.
- To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.
- Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.
Did you make this recipe?
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124 Comments on “Pulled Pork Tacos with Sweet Chili Slaw.”
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Can I cook on high for like 4 or 6 hours?
Just made these for dinner and it was a hit! Cooked the pork for 50 minutes on high pressure in my instant pot and it was perfect. Can’t wait for the leftovers tomorrow!
These are amazing!!!!!! Used some leftover shredded pork we had in the freezer. The slaw was too good to let go to waste, so when we had our fill of tacos I used it on a tuna sandwich for lunch. Yum!!!!! Thanks for sharing!!!
Do these ever look good!! I’m with you… always trying to plan meals because it makes things easier, but life often gets in the way!
This look so delicious, this great recipe for hot summer days. I will try make it tomorrow. Thank for share.
I love tacos and this is a great recipe to try, thanks for sharing.
I’m a fork girl! We have made pulled pork several times. By the time the meal starts (and the bun arrives), I’m already full!
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Loved these! I cannot comment on the pulled pork recipe as I used leftover pulled that I had on hand. But I did follow the slaw and avocado cream recipes as written and they are great. But it’s the combination of all the components of this recipe that make it truly awesome! Everyone who tried it loved it. Thank you!
This was a huge hit with my family! I used my own leftover shredded kalua pork, which already had a smoky flavor and saltiness. Just heated in saucepan with added smoked paprika, garlic powder, and apple cider in place of the beer. Also, only had two tablespoons of sour cream on hand, leaving the avacado cream too tangy (limey) so I added a tbsp of mayo. I made the slaw exactly as written and it was incredible! This is now in my “go to” section! Thanks for sharing! Highly recommend!
These are absolutely amazing! I would recommend sour cream instead of yogurt for the avacado cream because it’s just too overpowering. I ended up adding cream cheese to simmer the bitter taste down. Don’t add the whole bottle of sweet chili to the slaw it’s way too much lol I ended up draining it out. I did use the chopped slaw. Didn’t use cheese. But they’re so amazing!!!! Will be making these alot. The beer does add good flavor to the pork.
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This was an amazing recipe, delightful flavours! I wanted to have seconds but was too full. Will make again. Thank you for the great recipe!
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I am definitely making this with leftover pulled pork we seal-mealed and put in our freezer. Your commentary made me literally laugh out loud, which I needed at the end of a stressful day. Can’t wait to try this and have decided to do it on Monday when Netflix and the couch are calling my name but tacos will win out, lol!!