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soft corn tacos filled with pulled pork and slaw

Slow Cooker Pulled Pork Tacos with Cilantro Lime Slaw

These tacos are filled with mouthwatering slow cooker pulled pork and creamy cilantro lime slaw. Easy, effortless and delicious! 
4.84 from 6 votes
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Course: Main Course
Cuisine: Mexican
Keyword: pulled pork tacos, slow cooker pulled pork
Prep Time: 20 minutes
Cook Time: 6 hours
Servings: 10
Calories: 180kcal


  • 3 lbs pork shoulder skin and fat removed
  • salt
  • 125ml½ cup tomato passata/crushed tomatoes
  • 125ml/1/2 cup beer lager is preferable but chicken stock could be used instead
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2 tsp dried coriander
  • ½ tsp chilli powder
  • 1-2 tbsp chipotle paste
  • 1 bay leaf
  • 1 onion
  • 3 cloves garlic

For the Cilantro Lime Slaw

  • ½ head small cabbage I used a combination of red and white
  • 20g/1/2 cup cilantro chopped
  • 1 lime, juice only
  • 125ml/1/2 cup sour cream/creme fraiche
  • salt to taste


  • Prepare the pork shoulder by cutting away the skin and any visible fat, then cutting it into four large pieces. Rub the pork with salt generously, then place it on the bottom of the slow cooker.
  • Mix together the crushed tomatoes, beer, cumin, oregano, dried coriander, chilli powder and chipotle paste. Pour over the pork, then add the chopped onions, crushed garlic and 1 bay leaf. Mix, cover with a lid and cook on HIGH for 6 hours or on LOW for 8-10 hours. By the end of the cooking time the pork should be easily pulled away by a fork.
  • With a slotted spoon remove the pork to a large bowl and with two forks pull the meat apart, cover and set aside until later. Set the insert of your slow cooker on the stove top (but only if it's made for it!), turn the heat to medium high and reduce the liquid by a third. Alternatively, you can pour the liquid into a saucepan if your slow cooker insert is not metal and not made for the stove top.
  • Add the shredded pork to the reduced liquid and mix the meat in with the juices.

For the Cilantro Lime Slaw

  • Slice the cabbage thinly. (I like using either a food processor or a mandolin for this task.) In a large bowl combine the sliced cabbage, chopped cilantro, freshly squeezed lime juice and sour cream. Salt to taste.

Assemble the Tacos

  • For best results warm up soft tacos before filling them with pulled pork. (I prefer cooking them briefly on a dry frying pan but you can also use a microwave.) Then fill with pulled pork and cilantro lime slaw. Serve immediately.


See the article for more taco topping suggestions and recipes. 


Calories: 180kcal | Carbohydrates: 7g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 130mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 2mg