Slow Cooker Green Chile Pork Tacos with Cilantro-Lime Slaw
, 6 h 20 min + 4 h chill, 8 servings
Tender slow-cooked pork with green chiles, shredded and served in corn tortillas with a bright cilantro-lime cabbage slaw.
| prepHeat 6-quart slow cooker | ||||||
| 1 tablespoon vegetable oil | Brown pork in oil, 5–8 min | Deglaze skillet, scrape browned bits, 2–3 min | Add seasoning & green chiles to slow cooker | Cook on low 6–8 hrs | Shred pork, return to cooker | Serve in tortillas with slaw & lime |
| 3–4 pounds boneless pork sirloin roast | ||||||
| 2 teaspoons kosher salt | ||||||
| 60 ml water (or vegetable broth) | ||||||
| 2 tablespoons homemade taco seasoning (28 g package) | ||||||
| 115 g canned green chiles (chopped, not drained) | ||||||
| 16–20 small corn tortillas | Mix slaw ingredients, chill 4 hrs | |||||
| ½ red onion (finely chopped) | ||||||
| lime wedges (optional) | ||||||
| 280 g coleslaw mix (or shredded cabbage) | ||||||
| 3–4 tablespoons mayonnaise | ||||||
| ½ lime (juiced) | ||||||
| 10 g cilantro leaves (chopped) | ||||||
| 4 green onions (sliced) | ||||||
| ¼ teaspoon salt | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.