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Tender Slow Cooker Apple Cider Pulled Pork Tacos Recipe with Sweet Brown Sugar Coleslaw

slow cooker apple cider pulled pork tacos - featured image
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This recipe features tender, juicy pulled pork cooked slowly in apple cider and spices, paired with a sweet and tangy brown sugar coleslaw. Perfect for easy weeknight dinners or entertaining, these tacos deliver big flavor with minimal effort.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), well-marbled
  • 1 cup apple cider
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil (optional, for searing)
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/3 cup mayonnaise
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • Optional: pinch of celery seed or Dijon mustard
  • Corn or flour tortillas, warmed
  • Fresh cilantro leaves for garnish
  • Lime wedges for squeezing

Instructions

  1. Trim excess fat from the pork shoulder if needed and pat dry with paper towels.
  2. In a small bowl, combine garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper. Rub this spice mix evenly all over the pork shoulder.
  3. Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden, about 3-4 minutes per side.
  4. Place the pork shoulder in the slow cooker. Pour apple cider and apple cider vinegar over the top, then sprinkle brown sugar evenly. Cover with the lid.
  5. Cook on LOW for 8-9 hours or HIGH for 4-5 hours until the pork is fork-tender and easily shredded.
  6. While the pork cooks, prepare the brown sugar coleslaw by mixing mayonnaise, brown sugar, apple cider vinegar, salt, and pepper in a bowl. Add shredded cabbage and carrots, tossing gently until coated. Chill until ready to serve.
  7. When pork is done, remove from slow cooker and shred using two forks. Discard any large pieces of fat. Return shredded pork to the slow cooker juices to keep moist and flavorful.
  8. Warm tortillas in a dry skillet or oven wrapped in foil until pliable and hot.
  9. Assemble tacos by spooning pulled pork onto tortillas, topping with brown sugar coleslaw, garnishing with fresh cilantro, and squeezing lime wedges on top. Serve immediately.

Notes

Searing the pork before slow cooking adds depth of flavor but can be skipped if short on time. If the pork starts to dry out during cooking, add a splash of apple cider or water. Remove tough bits when shredding to keep pork tender. Warm tortillas well before assembling tacos. For gluten-free, use corn tortillas and certified gluten-free spices and vinegar. Mayonnaise in coleslaw can be substituted with mashed avocado or dairy-free yogurt for a dairy-free version.

Nutrition

Keywords: pulled pork tacos, slow cooker pork, apple cider pulled pork, brown sugar coleslaw, easy taco recipe, slow cooker recipes, pork shoulder, comfort food

Find it online: https://coracooks.com/tender-slow-cooker-apple-cider-pulled-pork-tacos-recipe-with-sweet-brown-sugar-coleslaw/