Slow Cooker Cilantro Lime Pork Tacos and Coleslaw

I love this simple and fresh twist on street tacos. These are my new favorite and go to taco. I love the sweet and savory pork combined with the fresh coleslaw. You can't go wrong with these. Healthy, fresh, delicious, and fast; all in a slow cooker. That's my kind of dinner.

I have never met a taco that I didn’t love. And this fun twist on your traditional taco will quickly become a new favorite.

The pork cooks in your slow cooker all day long and is super flavorful. Top it off with a colorful homemade coleslaw and the combo is AMAZING.

how to make cilantro lime tacos and coleslaw

Step 1: Spray slow cooker with non-stick cooking spray and place pork roast inside.

Step 2: In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.

Step 3: Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.

Step 4: To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. I purchase all of mine pre cut and sliced to save me time and less mess.

Step 5: In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.

Step 6: To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.

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Watch how to make Slow Cooker Citrus Pork Tacos, here:

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Watch how to make our favorite and simple, Slow Cooker Citrus Pork Tacos, here:

looking for more pork recipes?

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Slow Cooker Cilantro Lime Pork Tacos and Coleslaw

15 minPrep Time

6 hrCook Time

6 hr, 15 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 (2-3 pound) pork loin roast
  • 1/4 cup lime juice (fresh is best)
  • zest of 1 lime
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro, chopped
  • 12 (6") corn tortillas
  • For the coleslaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onion
  • Juice of 2 limes
  • 1 Tablespoon olive oil
  • 1 teaspoon honey

Instructions

  1. Spray slow cooker with non-stick cooking spray and place pork roast inside.
  2. In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.
  3. Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.
  4. To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.
  5. To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.

Notes

I found a Creamy Avocado Cilantro dressing (a yogurt based dressing - I think it was Bolthouse brand and I found it over in the refrigerated product section of my grocery store) at my grocery store that I actually topped each taco with and it was incredible!

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