Crispy Pork Tacos with Slaw
Crispy Pork Tacos with Slaw
Ingredients
For the Crispy Pork
- 1 1/2 pounds pork shoulder, boneless, skinless, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 12 corn tortillas, small
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, toss the cubed pork shoulder with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Transfer the seasoned pork to a large oven-safe pot or Dutch oven. Pour in the chicken broth. Cover the pot and bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 3
While the pork is baking, prepare the creamy slaw. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
⏱️ 10 min
- 4
After 20 minutes, remove the pork from the oven. Uncover the pot and return it to the oven. Increase the oven temperature to 425°F. Continue to bake for another 10-15 minutes, stirring occasionally, until the liquid has evaporated and the pork is browned and crispy.
⏱️ 15 min•🌡️ 425
- 5
While the pork is crisping, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable.
⏱️ 5 min
- 6
To assemble the tacos, fill each warm tortilla with a generous spoonful of the crispy pork, top with a spoonful of the creamy slaw, and garnish with fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Tacos with Slaw
For the Crispy Pork
- 1 1/2 pounds pork shoulder, boneless, skinless, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 12 corn tortillas, small
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, toss the cubed pork shoulder with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Transfer the seasoned pork to a large oven-safe pot or Dutch oven. Pour in the chicken broth. Cover the pot and bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 3
While the pork is baking, prepare the creamy slaw. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
⏱️ 10 min - 4
After 20 minutes, remove the pork from the oven. Uncover the pot and return it to the oven. Increase the oven temperature to 425°F. Continue to bake for another 10-15 minutes, stirring occasionally, until the liquid has evaporated and the pork is browned and crispy.
⏱️ 15 min•🌡️ 425 - 5
While the pork is crisping, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable.
⏱️ 5 min - 6
To assemble the tacos, fill each warm tortilla with a generous spoonful of the crispy pork, top with a spoonful of the creamy slaw, and garnish with fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 5 min