Slow Cooker Green Chile Pork Tacos with Cilantro-Lime Slaw
Prep time: 
Cook time: 
Total time: 
Yields: 8 to 10 servings
For the tacos:
  • 1 tbsp vegetable oil
  • 3-4 lb boneless pork sirloin roast
  • ¼ cup water or vegetable broth
  • 1 (1 oz) package taco seasoning (about 2 tbsp homemade taco seasoning)
  • 1 (4 oz) can chopped green chiles (not drained)
  • 16-20 taco-size soft flour or corn tortillas
  • ½ red onion, finely chopped
  • Lime wedges (optional)
For the cilantro-lime slaw:
  • 1 (10 oz) bag coleslaw mix
  • 3-4 tbsp mayonnaise
  • Juice of ½ small lime
  • ½ cup cilantro leaves, chopped
  • 4 green onions, sliced
  • ¼ tsp salt
  1. Make the taco meat: Heat oil in large skillet over medium-high heat. Add pork and cook 5-8 minutes until browned on all sides. Transfer to 6-quart slow cooker.
  2. Add water to skillet. Cook over medium-high heat 2-3 minutes, scraping up browned bits from skillet. Pour over pork. Sprinkle evenly with taco seasoning and green chiles. Cover and cook on low 6-8 hours.
  3. Meanwhile, in large bowl, mix all slaw ingredients until combined. Cover and refrigerate at least 4 hours.
  4. Transfer cooked pork to cutting board. Use two forks to shred into bite-size pieces. Return to slow cooker; stir into juices.
  5. Serve pork in warmed tortillas topped with slaw, red onions and a squeeze of lime, if desired.
Recipe by Girl Versus Dough at