Pulled Pork Tacos with Tropical Slaw

These tacos are made with sweet and spicy pulled pork and crisp, sweetened tropical slaw.
Course dinner, Main Course
Cuisine American, Mexican
Keyword pulled pork, Slaw, tacos
Prep Time 25 minutes
Cook Time 10 hours
Total Time 10 hours 25 minutes
Servings 5 -6 cups of pulled pork
Author Lyuba Brooke


  • 4-5 lb pork shoulder
  • 1 medium yellow onion
  • 5 large garlic cloves
  • 1 cup of chicken stock
  • 1/3 cup brown sugar
  • 3 tsp chipotle chili powder
  • 2 tsp cumin
  • Juice from 1 lime
  • About 1 tsp of salt you can add more after pork is cooked
  • Tacos:
  • Tropical Slaw recipe is HERE
  • Soft taco shells
  • Extra cashews - optional


  1. Slice onion and spread it in the bottom of the slow cooker. Smash and chop garlic cloves and spread it in the bottom of the slow cooker as well.
  2. Place pork shoulder over garlic and onions.
  3. Mix brown sugar, chili powder, cumin, and salt together. Rub pork with this mixture all over the top and the sides.
  4. Pour chicken stock around pork shoulder.
  5. Squeeze the lime juice around the meat and over it.
  6. Cover and cook on low for 8-10 hours.
  7. Once the pork is cooked, take out the large bones and the fat cap.
  8. Scoop out excess broth and set it aside. (You can keep it in a glass jar and use it in stewing potatoes, soup, gravy, or sauce.) Leave a little bit of broth with pork to keep it moist.
  9. Start pulling apart all the meat, feeling around for small bones. I like to take out all the fat while pulling the pork too but you can choose to leave it in or take it out as well.
  10. Once all the meat is pulled, mix it and taste to see if you need to find a little more salt or chili powder.
  11. For tacos:
  12. Add about 1/3 cup of pulled pork to taco shells and top it off with Tropical Slaw and some cashews.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.