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Per serving
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- 1
Season the Pork
Pat the pork tenderloin dry with a paper towel and drop it in your slow cooker. In a small bowl, mix together the salt, pepper, garlic powder, paprika, smoked paprika, crushed red pepper, dried minced onions, dried mustard, and chili powder. Rub the entire spice blend all over the pork — get every inch of it.
- 2
Cook Low and Slow
Add the bay leaf, then pour the chicken broth along the side of the crock pot so you don't rinse off that spice rub you just worked hard on. Cook on high for 4–5 hours or on low for 7–8 hours, until the pork is completely tender and shreds easily with a fork.
- 3
Shred the Pork
Remove the pork from the slow cooker and shred it on a plate or cutting board. Drizzle some of the juices left in the crock pot back over the shredded meat to keep it super moist. Keep warm until taco time.
- 4
Make the Slaw Dressing
Add the egg, egg yolk, avocado oil, red wine vinegar, and salt to a mason jar or blender. Using an immersion blender, push it all the way down and blend, pulling upward in slow strokes until the mixture turns thick and creamy — you just made jalapeno-lime mayo. Add the jalapeno, cilantro, red onion, and lime juice and blend again until smooth. If using a regular blender, add all ingredients except the oil, blend on low, then slowly pour in the oil through the top opening.
- 5
Toss the Slaw
Add the shredded cabbage to a large bowl. Pour about two-thirds of the dressing over the top and toss until coated. Set aside the remaining dressing to drizzle over finished tacos. The slaw can be made a full day ahead — cover and refrigerate until ready.
- 6
Warm the Tortillas and Build Your Tacos
Warm the corn tortillas your way: char them directly over a gas flame turning with tongs until spots appear, fry in a little oil about 30–50 seconds per side over medium heat, or wrap a stack of 4 in a damp paper towel and microwave in 30-second bursts. Fill each tortilla with a generous heap of shredded pork, pile on the Mexican slaw, add sliced radishes, and drizzle with the extra dressing. Squeeze lime over the top and eat immediately.
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Slow Cooker Pork Tacos with Mexican Slaw
Created by: TacoEveryDay
Ingredients
- 2 lb pork tenderloin
- 1 1/2 tsp salt, for the pork rub
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 1 tsp dried minced onions
- 1/2 tsp dried mustard
- 1/2 tsp chili powder
- 1 bay leaf
- 1/2 cup chicken broth
- 1 head green cabbage, shredded
- 1 egg
- 1 egg yolk
- 1 cup avocado oil
- 1 1/2 tbsp red wine vinegar
- 1 1/2 tsp salt, for coleslaw dressing
- 1 jalapeno, seeded and roughly chopped
- 1/2 bunch fresh cilantro
- 1/4 red onion, roughly chopped
- 1 lime, juiced
- corn tortillas, for serving
- radishes, thinly sliced, for serving
Instructions
- Season the PorkPat the pork tenderloin dry with a paper towel and drop it in your slow cooker. In a small bowl, mix together the salt, pepper, garlic powder, paprika, smoked paprika, crushed red pepper, dried minced onions, dried mustard, and chili powder. Rub the entire spice blend all over the pork — get every inch of it.
- Cook Low and SlowAdd the bay leaf, then pour the chicken broth along the side of the crock pot so you don't rinse off that spice rub you just worked hard on. Cook on high for 4–5 hours or on low for 7–8 hours, until the pork is completely tender and shreds easily with a fork.
- Shred the PorkRemove the pork from the slow cooker and shred it on a plate or cutting board. Drizzle some of the juices left in the crock pot back over the shredded meat to keep it super moist. Keep warm until taco time.
- Make the Slaw DressingAdd the egg, egg yolk, avocado oil, red wine vinegar, and salt to a mason jar or blender. Using an immersion blender, push it all the way down and blend, pulling upward in slow strokes until the mixture turns thick and creamy — you just made jalapeno-lime mayo. Add the jalapeno, cilantro, red onion, and lime juice and blend again until smooth. If using a regular blender, add all ingredients except the oil, blend on low, then slowly pour in the oil through the top opening.
- Toss the SlawAdd the shredded cabbage to a large bowl. Pour about two-thirds of the dressing over the top and toss until coated. Set aside the remaining dressing to drizzle over finished tacos. The slaw can be made a full day ahead — cover and refrigerate until ready.
- Warm the Tortillas and Build Your TacosWarm the corn tortillas your way: char them directly over a gas flame turning with tongs until spots appear, fry in a little oil about 30–50 seconds per side over medium heat, or wrap a stack of 4 in a damp paper towel and microwave in 30-second bursts. Fill each tortilla with a generous heap of shredded pork, pile on the Mexican slaw, add sliced radishes, and drizzle with the extra dressing. Squeeze lime over the top and eat immediately.