pulled pork tacos + zesty slaw

Two corn tortillas filled with pulled pork topped with sour cream and cilantro, zesty slaw on the side.

Pulled pork tacos with zesty slaw will put everyone at your party in a festive mood. I take this recipe out when I want to prepare a day ahead and be able to enjoy my guests as soon as they arrive. The pork with tomatillo salsa can be kept warm in the oven along with the tortillas, and your garnishes can be standing by in the refrigerator. Serve this with some zesty slaw and you are done!

pulled pork tacos + zesty slaw

Serves: 6
Cooking Time: 5 hours


  • ¼ cup chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 3 pounds pork shoulder (or butt roast), bone in or out
  • 1 (16-ounce) jar salsa verde
  • 16 (6-inch) soft corn tortillas
  • Sour cream, for garnish
  • Chopped cilantro, for garnish
  • zesty slaw:
  • ½ cup mayonnaise
  • ¼ cup fresh lime juice (about 2 limes)
  • 2 tablespoons cider vinegar
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • Dash of hot sauce
  • 8 cups fresh grated cabbage or 1 (16-ounce) package shredded cabbage



In a gallon-size resealable bag, measure the chili powder, salt, pepper, garlic powder, onion powder, and cumin. Shake to combine the spices. Add the pork shoulder and seal the bag. Shake until the pork is evenly coated with the seasonings. Refrigerate the roast for several hours or overnight.


To cook the pork, heat the oven to 325°F.


Transfer the roast to a Dutch oven or large stockpot and cook for about 4 hours, or until the meat falls apart when separated with a fork. Drain the fat from the Dutch oven, and allow the roast to cool.


Shred the pork (you may want to use only part of the total amount, saving the rest for another meal), and transfer it back into the clean Dutch oven.


Pour the salsa over the shredded pork, mix together, and warm in a 325°F oven. Wrap the corn tortillas in foil, and place them in the oven to warm as well (or heat them on a grill).


Assemble the tacos: Fill the warm tortillas with some pork, a dollop of sour cream, and a sprinkle of chopped cilantro. Serve with a scoop of zesty slaw alongside.


To make the zesty slaw: Combine the mayonnaise, lime juice, cider vinegar, sugar, salt, and hot sauce in a salad dressing jar. Shake well and pour over the cabbage mixture. Toss to coat.

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