Slow Cooker Pulled Pork Tacos with Coleslaw and Avocado

Let's Cook

1. 1Prepare the Pork Shoulder

   Start by trimming any excess fat from the pork shoulder. Cut it into large chunks, approximately 3-4 inches in size. This will help it cook evenly and make shredding easier later. Season the pork generously with garlic powder and cumin on all sides. The spices will infuse the meat with flavor while it cooks, making every bite delicious! Cook the pork until it reaches an internal temperature of 145°F (63°C), then let it rest for 3 minutes before shredding.

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   For added flavor, let the pork marinate with the spices for 30 minutes or overnight if time allows.

2. 2Sauté the Onions

   Heat a skillet over medium-high heat. Add a drizzle of oil, then add the chopped onion. Sauté for about 5 minutes, until the onions become translucent and fragrant. This step builds flavor that will enhance your pulled pork. Once the onions are ready, transfer them to the bottom of your slow cooker. Ensure the pork shoulder is cooked to an internal temperature of 145°F (63°C) and let it rest for 3 minutes before shredding.

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   Make sure not to overcrowd the skillet to get good caramelization on the onions.

3. 3Slow Cook the Pork

   Place the seasoned pork shoulder on top of the sautéed onions in the slow cooker. Pour in your favorite bbq sauce over the pork, ensuring it is well-coated. Cover the slow cooker and cook on low for 6 hours or until the pork reaches an internal temperature of 145°F (63°C) and is tender enough to easily shred with a fork. This long, slow cooking process allows the flavors to meld beautifully.

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   If you're short on time, you can cook on high for about 3-4 hours, but low and slow is best for tenderness.

4. 4Prepare the Coleslaw

   While the pork is cooking, prepare the coleslaw. In a bowl, combine the coleslaw mix with a bit of your favorite mayonnaise or yogurt, a sprinkle of salt, and pepper to taste. You can add a splash of vinegar or a squeeze of lime for an extra zing. Toss everything together until the coleslaw is well-coated and crunchy. This will provide a fresh contrast to the rich pulled pork. Ensure the pork reaches an internal temperature of 145°F (63°C) and let it rest for 3 minutes before shredding.

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   Let the coleslaw sit in the fridge for about 30 minutes to meld the flavors together.

5. 5Shred the Pork

   Once your pork is cooked to perfection and reaches an internal temperature of 145°F (63°C), carefully remove it from the slow cooker using two forks or tongs. Place it on a cutting board and shred the meat into bite-size pieces. Return the pulled pork to the slow cooker and mix in any remaining bbq sauce to coat the meat. This ensures every bite is flavorful and succulent.

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   Be careful, as the pork will be hot. A pair of meat claws can make shredding easier.

6. 6Assemble the Tacos

   Warm your tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them in a dry skillet over medium heat for about 30 seconds per side. To assemble the tacos, start with a generous portion of the shredded pulled pork, then add a scoop of your prepared coleslaw on top for crunch. Finally, slice the avocado and add a few slices to each taco. The creamy avocado will complement the flavors wonderfully, making for a perfect bite.

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   For added flavor, consider drizzling a little more **bbq sauce** on top before serving.