Eat For Eight Bucks: Easy Slow-Cooker Pork Tacos Wi

Name: Eat For Eight Bucks: Easy Slow-Cooker Pork Tacos With Red Cabbage Crunch And Avocado Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons packed brown sugar; 1 tablespoon ground coriander; 1/3 cup cider vinegar; Kosher salt; 1 pound pork butt; 1 carrot; 2 cloves garlic, peeled; 1 medium onion, quartered; 3 tablespoons bottled or homemade barbecue sauce; 1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce; 1/4 medium red cabbage, thinly sliced; 1 tablespoon sugar; 1 tablespoon juice from 1 lime; 1 teaspoon white wine vinegar (or use more cider vinegar); 2 teaspoons vegetable or canola oil; 4 flour tortillas; 1 avocado, cubed

Servings: persons

3 tablespoons packed brown sugar
1 tablespoon ground coriander
1/3 cup cider vinegar
Kosher salt
1 pound pork butt
1 carrot
2 cloves garlic, peeled
1 medium onion, quartered
3 tablespoons bottled or homemade barbecue sauce
1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce
1/4 medium red cabbage, thinly sliced
1 tablespoon sugar
1 tablespoon juice from 1 lime
1 teaspoon white wine vinegar (or use more cider vinegar)
2 teaspoons vegetable or canola oil
4 flour tortillas
1 avocado, cubed

1
Mix together brown sugar, ground coriander, vinegar and 1 1/2 tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.
2
Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour 1/2 cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add 1/2 teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.
3
Meanwhile, combine 1 teaspoon salt, sugar, 1 tablespoon lime juice, and oil in large bowl. Julienne or shred remaining half of the carrot on large holes of box grater, and toss with cabbage to combine. Allow to sit for at least one hour. Season to taste with more salt, sugar, or vinegar.
4
Serve pork, cabbage, and diced avocado with warm flour tortillas, passing extra lime wedges tableside.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons packed brown sugar, 1 tablespoon ground coriander, 1/3 cup cider vinegar, Kosher salt, and more.

Yes, Eat For Eight Bucks: Easy Slow-Cooker Pork Tacos With Red Cabbage Crunch And Avocado Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eat For Eight Bucks: Easy Slow-Cooker Pork Tacos With Red Cabbage Crunch And Avocado Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions