It’s been almost two months since I posted a new taco recipe — way too long, if you ask me.
Monday is calling and tacos are answering. Seriously — tacos fix everything.
Part of me wants to spend Monday lounging on the couch, watching Friends reruns, and reading trashy magazines — maybe sneaking in an old Devon Sawa movie for nostalgia. But tacos (and margaritas) usually win. These pulled pork tacos feel summery — bright and fresh — even if the weather is wildly indecisive.
The combination here is everything: tender, juicy pulled pork, creamy cilantro-lime avocado sauce, a sweet chili slaw with just enough heat, and crumbled cheese to finish. It’s a full-flavored little package — the perfect answer to a gloomy Monday (or any day that needs cheering up).
Pulled Pork Tacos with Sweet Chili Slaw
4 to 6
8 hrs
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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
- 4-inch tortillas, for serving
- Cotija cheese, for crumbling
- Cilantro avocado cream (see below)
Cilantro Avocado Cream
- 1 avocado, chopped
- 1 lime, juiced and zested
- 3 tablespoons sour cream or Greek yogurt
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat a large skillet over medium-high heat and add the olive oil. Rub the pork roast with salt, pepper, smoked paprika, onion powder and garlic powder. Sear the pork on all sides until golden brown, about 1 to 2 minutes per side.
- Transfer the pork to a slow cooker. Pour the beer over the roast, cover, and cook on low for 8 hours.
- After 8 hours, remove the lid and use two forks or tongs to shred the pork. Toss the meat with the cooking liquid, then cover and let it cook for another 10–15 minutes so the flavors meld. Taste and adjust seasoning if needed.
- Make the slaw by tossing the sliced cabbage with sweet chili sauce, lime juice, and a pinch of salt. You can prepare the slaw a few hours ahead and chill it in the refrigerator.
- For the avocado cream, combine the avocado, lime juice and zest, sour cream or yogurt, and cilantro in a food processor. Blend until smooth and creamy.
- To assemble, warm the tortillas, add a portion of pulled pork, drizzle with avocado cream, top with the sweet chili slaw, and finish with crumbled cotija cheese.
Did you make this recipe?
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Also: margaritas. Always a good idea.