These Crock Pot BBQ Pulled Pork Tacos with Cilantro Lime Slaw are a slow-cooked delight! Juicy pork simmers in BBQ sauce, topped with a zesty, creamy slaw. Easy, flavorful, and fresh—perfect for taco night, blending smoky richness with a bright crunch!
Recipe Tips and Tricks
- Pork Cut: Shoulder or butt—fattier cuts shred best.
- Low and Slow: Cook on low—ensures tender, pull-apart pork.
- Slaw Timing: Prep slaw just before serving—stays crisp.
- Warm Tortillas: Heat briefly—softens and enhances flavor.
- Shred Easy: Two forks—quickly pulls pork apart.
Why You’ll Love This Recipe
You’re going to absolutely adore these Crock Pot BBQ Pulled Pork Tacos with Cilantro Lime Slaw—they’re a slow cooker dream that’ll make your taste buds sing and your kitchen the heart of the party! You’ll love how the pork shoulder transforms into melt-in-your-mouth perfection after hours of simmering in smoky BBQ sauce, delivering that rich, savory goodness that’s the backbone of every great taco, while the cilantro lime slaw adds a fresh, zesty crunch that cuts through the richness like a burst of sunshine. It’s perfect for those busy days when you want a hands-off meal that still feels like a treat, or those taco nights when you want to impress your friends and family without breaking a sweat—just let the crockpot work its magic while you kick back. The BBQ sauce infuses the pork with deep, tangy flavor, and the slaw’s creamy, lime-kissed brightness ties it all together, giving you a taco that’s easy to whip up yet tastes like a labor of love, perfect for piling into warm tortillas and customizing with your favorite toppings. Serve it up for a casual dinner, a game-day spread, or a fun gathering—its bold flavors and vibrant textures will make it a hit every time. This recipe’s smoky, fresh combo will have you hooked—pure, slow-cooked taco bliss in every bite!
Crock Pot BBQ Pulled Pork Tacos with Cilantro Lime Slaw
BBQ pulled pork tacos with zesty cilantro lime slaw—crockpot magic!
Ingredients
For the Pulled Pork:
- 4 lbs boneless pork shoulder
- 1 ½ cups BBQ sauce (your favorite)
- ½ cup low-sodium chicken broth
For the Cilantro Lime Slaw:
- 4 cups shredded cabbage (green or purple)
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice (about 1 lime)
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
For Serving
- 20 small tortillas (corn or flour)
Instructions
- Gear Up: Grab your crockpot—any size that fits the pork—and a bowl for the slaw mix!
- Prep the Pork: Trim any big fat chunks off that pork shoulder—keep some for flavor—and plop it in the crockpot!
- Add the Good Stuff: Pour the BBQ sauce and chicken broth over the pork—give it a little stir to coat it all!
- Set It to Simmer: Lid on, set it to low for 8 hours—or high for 4-5 if you’re in a hurry—let it get tender!
- Shred Time: When it’s fall-apart ready, pull the pork out with tongs, shred it with two forks on a cutting board—easy peasy!
- Mix It Back: Toss the shredded pork back into the crockpot juices—stir it up to soak in that BBQ yumminess!
- Slaw Prep: In a big bowl, toss the shredded cabbage with mayo, lime juice, cilantro, salt, and pepper—mix ‘til it’s creamy and zesty!
- Warm the Tortillas: Heat your tortillas—microwave ‘em under a damp towel for 20 seconds or toast ‘em lightly on a skillet!
- Assemble the Tacos: Spoon some juicy BBQ pork onto each tortilla, then pile on that fresh cilantro lime slaw—stack ‘em high!
- Serve and Enjoy: Plate ‘em up—maybe add a lime wedge or extra sauce—and dig into these smoky, zesty tacos!
Notes
- Shred warm pork—easier and juicier!
- Make slaw fresh—keeps it crisp and bright.
- Double the batch—freezes great for later!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 1013Total Fat 54gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 33gCholesterol 168mgSodium 1135mgCarbohydrates 76gFiber 5gSugar 16gProtein 52g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Shoulder: 3-4 lbs, boneless—juicy and shreddable; bone-in works too.
- BBQ Sauce: Your favorite—sweet, smoky, or spicy; store-bought or homemade.
- Chicken Broth: Low-sodium—adds moisture and depth; water works in a pinch.
- Cabbage: Green or purple—crisp base for slaw; pre-shredded saves time.
- Mayonnaise: Full-fat—creamy slaw texture; light reduces richness.
- Lime: Fresh juice—bright, tangy lift; bottled is okay.
- Cilantro: Fresh—earthy, vibrant flavor; skip if not a fan.
- Tortillas: Corn or flour—small, soft; corn for gluten-free.
Variations and Substitutions
These tacos love a twist! Swap pork for chicken thighs or beef brisket—still shreds beautifully. No BBQ sauce? Mix ketchup, vinegar, and brown sugar—close enough! Use veggie broth or apple juice instead of chicken broth—adds a subtle twist. For the slaw, trade cabbage for shredded carrots or broccoli slaw—keeps it crunchy. Swap mayo for Greek yogurt or sour cream—lighter or tangier vibe. No lime? Lemon juice or vinegar—still zesty! Skip cilantro for parsley or green onions if it’s not your thing—freshness stays. Gluten-free? Use corn tortillas—perfectly safe. Add heat with jalapeños, spice with cumin, or top with avocado, cheese, or pickled onions—serve with chips or beans for a fuller meal. This recipe bends to your kitchen and cravings—make it yours!
Storage Options
- Refrigerator: Store pork and slaw separately in airtight containers—pork up to 4 days, slaw 1-2 days.
- Freezer: Freeze pork in portions for up to 3 months; slaw doesn’t freeze well.
- Reheating: Warm pork in the microwave or stovetop with a splash of broth; assemble fresh tacos.
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