[Leftover] Pulled Pork Tacoswith slaw / avocado / cotija + strawberries
When we have leftover slow-cooker pulled pork, we find it nearly impossible to resist making quick tacos! Top these with a tart slaw with pickled red onions, creamy avocado and tangy cotija cheese. To make the most of fresh summer berries, add a fruit salad with strawberries and mint on the side.
- Pork, boneless loin (sub pork shoulder or pork butt) - 1 1/2 lbs
- Liquid smoke (opt) - 2 tsp
- Chili powder - 2 tsp
- Paprika, smoked - 2 tsp
- Garlic powder - 1 tsp
- Limes - 1, zest of
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Onions, red - 1/2, thinly sliced
- Vinegar, apple cider - 3 Tbsp
- Cilantro - 1 Tbsp, chopped
- Coleslaw mix - 7 oz
- Oil, cooking - 2 tsp
- Sugar - 1/4 tsp
- Cheese, cotija (sub feta) - 3/4 cup, grated
- Avocados - 1, sliced
- Pulled pork (ingredients listed separately) - ~3 cups
- Tortillas, taco-sized corn or flour - 8
- Pickled red onion slaw (ingredients listed separately) - ~2 cups
- Lime juice - 2 tsp
- Mint, fresh (opt) - 6 leaves, sliced
- Strawberries (sub any berries) - 1 pint, sliced
- Lime juice - 2 tsp
- Honey - 1/2 tsp
- Slow cook pork - (Skip this step if pork was already made for Tuesday’s meal.) Place pork in the bowl of a slow cooker. Top with liquid smoke, chili powder, paprika, garlic powder, lime zest, salt and pepper. Cook pork on low for 7 to 8 hours. (Alternatively, you can cook pork in a covered Dutch oven at 300 F / 149 C until it shreds easily, 4 to 5 hours.) (Can be done up to 4 days ahead)
- Pickle onions - Thinly slice onions. Combine with apple cider vinegar and refrigerate for at least 30 minutes and up to 3 days. (Can be done up to 3 days ahead)
- Cheese - Grate or crumble cheese. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro. (Can be done 1 day ahead)
- Make slaw - Drain excess vinegar off pickled onions. Toss onions with cilantro, coleslaw mix, oil (the portion for the slaw) and sugar. (Can be done 1 day ahead)
- Mint / Strawberries - Prep as directed and combine with lime juice (the portion for the berries) and honey.
- Avocados - Slice avocados.
- If pork was made for Wednesday’s dinner and is already shredded, reheat in the microwave or in a frying pan with a splash of oil. If not pre-shredded, use forks to shred pork. (If it does not shred easily, transfer it to a cutting board and roughly chop with a knife.)
- Heat tortillas according to package directions.
- Assemble tacos by topping tortillas with pork, pickled onion slaw, avocados and crumbled cheese. Finish with a squeeze of fresh lime juice.
- Serve tacos with strawberries on the side (or save the strawberries for dessert) and enjoy!
This meal has 36 reviews
Used pork butt instead of the loin based on the meat counter recommendation. First time making pulled pork and it was so juicy and delicious. I can't wait to make this again!
It was good, but a little dry.
Would mush avocado instead. Maybe add fruit salsa
The paleo ingredients seemed like they'd be weird together, but i really enjoyed this.
Unfortunately, our pulled pork was too dry to make this work. Didn't try the pickled onion slaw, but from other reviews, it sounds like a good pairing. Also, would love to try the Strawberries with lime and mint sometime!
This one is an absolute winner. Loved it! Made a avocado cream with my avocado, but just a personal prefernce since I don't like avocado's texture.