Slow Cooker BBQ Pulled Pork Tacos
These Slow Cooker BBQ Pulled Pork Tacos served with a cilantro lime coleslaw are easy to make and perfect for healthy weeknight meals! The recipe is gluten free and freezer-friendly.
- Prep time
- 10 min
- Cook time
- 4 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 2+1/2 lb pork loin, (cut into large 4-inch chunks)
- 1/4 cup broth ((chicken, beef or vegetable will work))
- 1 tbsp olive oil
- 1 tbsp paprika
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1+1/2 cup Sugar Free BBQ Sauce with Chipotles ((or your favorite store-bought bbq sauce), plus more to taste)
- 1 16-ounce bag coleslaw mix
- 2 cup plain Greek yogurt
- 2 tbsp white wine vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup chopped fresh cilantro
- 30 corn tortillas
Instructions
- 1
Place the pork, broth, olive oil, paprika, cumin and sea salt into a slow cooker. Cover and cook on high for 4 hours or on low for 7-8 hours, until the meat is very tender.
- 2
When tender, pull the meat apart with a fork until completely shredded.
- 3
Add the sugar free bbq sauce, toss to coat and taste. Add more sauce if desired.
- 4
Add all the ingredients to a large mixing bowl and toss together until combined. Taste and season with more salt if necessary.
- 5
Warm the corn tortillas on a hot griddle, skillet or in the microwave. Fill each tortilla with shredded bbq pork and top with coleslaw.