pulled pork tacos + zesty slaw

pulled pork taco zesty slaw

Pulled pork tacos + zesty slaw will put everyone at your party in a festive mood. I’ll pull this recipe out when I want to prepare a day ahead so that I can enjoy my guests as soon as they arrive. The pork with tomatillo salsa can be warming in the oven along with the tortillas and your garnishes can be ready in the refrigerator. Serve this with corn + black bean salad and you are done. Don’t plan on leftovers, as there usually aren’t any.

pulled pork tacos + zesty slaw

Print Recipe
Serves: 6 Cooking Time: 5 hours


  • 1-2 pound pork shoulder or butt roast
  • ¼ cup chili powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 16 corn tortillas
  • 1 large jar of tomatillo salsa (salsa verde)
  • ½ cup sour cream
  • 1 bunch cilantro, chopped
  • salt, pepper to taste
  • sour cream and chopped cilantro to garnish
  • zesty slaw:
  • ¼ cup mayonnaise
  • 1 tablespoon cider vinegar
  • ¼ cup lime juice
  • splash of hot sauce
  • ¼ teaspoon sugar
  • 1/8 teaspoon salt
  • 2½ cups packaged cabbage-and-carrot coleslaw, or fresh grated cabbage.



Combine chili powder, salt, pepper, garlic powder, onion powder and cumin in a small bowl. Rub over pork roast until covered with the seasonings.


Refrigerate the roast for several hours or overnight.


Preheat over to 325°.


Transfer the roast to a Dutch oven and cook for 5 hours, our until meat begins to fall apart when pierced with a fork.


Drain the fat from the Dutch oven and allow the roast to cool.


Shred the pork and transfer back into the clean Dutch oven or baking dish.


Combine the tomatillo salsa and sour cream. Pour over shredded pork and warm in the oven. Wrap corn tortillas in foil and place in oven to warm as well.


Assemble tacos with warm tortilla, pork and zesty slaw (recipe below).


Serve garnished with sour cream and chopped cilantro.


zesty slaw:


Combine mayonnaise, cider vinegar, lime juice, hot sauce and sugar in a salad dressing jar. Shake well and pour over cabbage mixture. Toss to coat.

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