I know it, you’re thinking this is too complicated, but really, much of the cooking is hands off. So much of this meal is make ahead or you can choose to make some of it right before you eat. It works for your schedule.
I use my slow cooker anytime I want fall-apart pork, it’s the only way I know to get it like that. For tacos, you want fall-apart pork. I use a pork tenderloin, which means a leaner cut of meat, but it also means you need to add flavor.
Here are my top 5 tips to make this a super easy meal:
- If you’re using a big slow cooker, you have 2 choices – Add more stock so your pork doesn’t dry out, or use more pork and save the rest for another meal (BBQ pulled pork, pulled pork nachos)
- You can make the slaw hours in advance or you can make it 30 minutes before you are ready to eat. Both options work. The longer the slaw sits, the softer it gets.
- Use LOTS of veggies. I always say if I want to get more veggies in at a meal, add it to a taco – my kids load up their favorites.
- You can make the yogurt sauce early and leave it in the fridge. If you make too much, use it as a dip for veggies.
- Set everything out buffet style and let everyone make their own tacos.
The veggie options are endless for this. You have to make the slaw, I think it’s essential (and it’s in the title – that makes it necessary).
Here are some good choices for you to choose from for toppings:
- sliced radishes
- chopped cilantro
- sliced scallions
- chopped or smashed avocado
- fresh lime wedges
- pico de gallo
- pickled jalapeños
- pickled onions
Pork tacos with easy slaw and chili lime yogurt
- Prep Time: 40 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 40 minutes
- Yield: 4–5 servings 1x
Description
This is a meal that you can make ahead and save for dinner or you can make ahead and assemble for lunch. It’s family friendly and a great way to get in more veggies at mealtime.
Ingredients
For the pork:
1 one pound pork tenderloin
2 tablespoons olive oil
1/2 cup chicken stock
1/2 teaspoon each: kosher salt, chili powder, garlic powder, onion powder, paprika
For the slaw:
2 cups shredded green cabbage
1 cup shredded red cabbage
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon kosher salt
For the chili lime yogurt:
1/2 cup plain greek yogurt (any % of fat you choose)
1 tablespoon lime juice
1/2 teaspoon chili powder
For the tacos:
8–12 corn tortillas (2–3 per person)
Toppings (choose a few or all): Thinly sliced radishes, pickled jalapeños, sliced scallions, chopped cilantro, avocado, pico de gallo
Instructions
For the pork:
Add the olive oil and chicken stock to a ~4Qt slow cooker. Add pork and sprinkle all seasonings on the top. Cook on high for 4 hours. When pork is done, remove from the slow cooker and shred in a medium sized bowl, adding some of the cooking liquid if it seems too dry.
For the slaw:
In a medium sized bowl, combine all of the ingredients for the slaw and let sit for at least 30 minutes to let the salt draw some of the moisture out of the cabbage.
For the chili lime yogurt:
In a small serving dish, mix all of the ingredients for the chili lime yogurt together. If making ahead, store in refrigerator.
When the pork is done, slaw is made and the yogurt sauce is made, choose your veggies for the top and prepare those (cut radishes, scallions, avocado, etc).
To assemble: Place a small serving of pork in a corn tortilla shell and load up with veggies. Top with chili lime yogurt.
Notes
You could use a slaw mix if it’s more convenient and you can make the slaw a day ahead too.
If you have a large slow cooker, you have two options: 1) cook more pork at once, 2) add more stock to the vessel so your pork doesn’t dry out.
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