Slow Cooker Pork Tacos with Cilantro Lime Slaw
You won't have to holler to get everyone seated at the dinner table for these pork tacos paired with a tangy and crunchy slaw.
Servings: 12 people
Calories: 410kcal
Ingredients
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
Instructions
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.
Notes
*Green bell peppers may be substituted for Anaheim peppers if desired.
Nutrition facts are based on using whole pork shoulder.
Nutrition
Serving: 1cup pork 3 tablespoons slaw | Calories: 410kcal | Carbohydrates: 6g | Protein: 30g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 365mg | Fiber: 1g | Sugar: 3g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12