Allow your slow cooker to whip up this Mexican-inspired dish!
Everybody loves tacos, and this clean-eating version is sure to satisfy the entire family. It’s all about melt-in-your-mouth, slow cooker shredded pork. Top it off with classic taco fixings and a fresh citrus slaw, and you’ve got yourself so much more than a meal: it’s a family fiesta!
The crunchy, zesty slaw topping adds a fresh counterpart to the rich, fall-off-the-bone-tender pork. Add shredded cheese and low-fat sour cream, or keep it simple as we’ve done here. This recipe is perfect for game day or taco night, and this dish is so easy that it’s destined to become one of your favorite weeknight dinners.
Using Pork Shoulder for Shredded Pork Tacos
These tacos use pork shoulder, a cut of meat that’s made for the slow cooker. The longer the braise simmers in the marinade, the more tender, juicy, and flavor-infused it becomes. You do need about six to eight hours for the slow cooker to do its magic. That makes this recipe perfect for times when you want to meal prep on the weekend and use the leftovers throughout the week.
Because this recipe asks for a full pork shoulder, there may be leftovers depending on how many people you are feeding. Luckily, shredded pork freezes super well. Wrap in an airtight freezer bag, and the pork should store well for four to six months. To defrost it, take it out of the freezer and place the whole bag on a plate in the refrigerator the night before serving. Heat it before serving on the stovetop over medium-high heat in a skillet or sauté pan.
Clean-Eating Pork Tacos
You might read shredded pork and assume this recipe isn’t the cleanest of choices. Surprisingly enough, the protein content of the pork will keep you full and less likely to snack. Yes, midnight binges, I’m looking at you!
This dish is also loaded with garlic. Used by practically every major civilization, this unassuming plant is low in calories and offers remarkable nutritional value. We’re talking about high levels of manganese, vitamin B6, and vitamin C. It may also help you combat the common cold, heart disease, and low blood pressure.
These tacos are a fantastic way to tempt any family member into eating a healthy meal. Anaheim peppers, with their sweet mild flavor, also contain high levels of various vitamins, particularly vitamin A and C. Load these tacos up fresh parsley and dollop a big spoonful of one of these Mexican-inspired sauces right over the slaw to add some extra flavor.
- Guacamole Verde
- Tex Mex Salsa
- Tropical Fruit Salsa *this sweet fruit salsa is especially great with pork!
- Enchilada Sauce
Slow Cooker Pork Tacos with Cilantro Lime Slaw
For the Pork
- 4 pounds boneless pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil
- 2 tablespoons parsley fresh chopped
- 1 1/2 teaspoons dried oregano
- 4 garlic cloves chopped
- 2 cups chicken broth fat-free, low sodium
- 1/2 cup apple cider vinegar
- 2 Anaheim peppers seeded and sliced*
- 1/4 teaspoon crushed red pepper flakes
For the Cilantro Lime Slaw
- 3 cups green cabbage shredded
- 1/2 cup red cabbage shredded
- 1/2 cup carrot shredded
- 1/4 cup cilantro fresh chopped
- 3/4 cup Greek yogurt plain, fat-free
- 1/2 teaspoon ground cumin
- 1 lime juiced
For the Pork
- Season pork with salt and pepper.
- Heat oil in a large skillet over high heat. Add pork; cook 5 minutes per side or until browned.
- Remove from heat and transfer to a 5- or 6-quart slow cooker. Add parsley, oregano, garlic, broth, vinegar, peppers and crushed red pepper flakes to slow cooker.
- Cover and cook on Low 6 to 8 hours or until pork is tender. Use half of the pork for Pork Tacos, and the other half can be frozen for the next time pork tacos are made or another pulled pork dish.
For the Cilantro Lime Slaw
- Combine all ingredients together and mix well. Refrigerate for 30 minutes or more before serving.
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