Crockpot Pork Tacos with Crunchy Carrot Slaw

These crockpot pork tacos are loaded with tender carnitas, crunchy slaw, creamy guacamole, and a spicy yogurt sauce for the perfect balance of flavors and textures. They’re easy enough for a weeknight and always a hit at the dinner table.

These crockpot pork tacos are one of my favorite meals to make when I know the day will be busy. The slow cooker does almost all the work, transforming pork into tender, flavorful carnitas while you get on with the rest of your day.

What makes these tacos so good is the combination of textures and flavors. The rich pork is balanced by a simple, crunchy slaw made with cabbage, carrots, lime, and cumin, while a quick, spicy yogurt sauce adds a creamy kick. Every component is straightforward to make, but together they create tacos that feel anything but ordinary.

I like to finish them with a generous spoonful of guacamole, a squeeze of lime, and a few sliced jalapeños for extra heat. Piled into warm corn tortillas, they’re fresh, satisfying, and exactly the kind of dinner that gets everyone excited to come to the table.

Also, try these other takes on pork tacos (there are plenty of Tuesdays to go around): pork carnitas and pulled pork tacos.

What cut of pork is best for tacos?

Since you’ll be cooking the meat “low and slow” in the crockpot, plus adding some citrus, you can use a larger or tougher piece of meat, as it will tenderize over time. So much so that, when it’s done, you should be able to gently pull it apart with a fork.

For this crockpot pork tacos recipe, you’ll want to pick a cut that’s not lean; there should be lots of fat and connective tissues. When you cook it for long periods, the connective tissue breaks down, making the cut extremely tender.

You can use pork butt, pork shoulder, or boneless pork ribs. We’ve tested this recipe many times over the years and love using boneless pork ribs, as they are super flavorful. Pork butt or shoulder also works very well.

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Crockpot Pork Tacos with Crunchy Carrot Slaw

Prep: 20 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 20 minutes mins

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These crockpot pork tacos start with juicy slow-cooked carnitas and are topped with a simple lime slaw, spicy yogurt sauce, and creamy guacamole. They're fresh, flavorful, and an easy dinner that's perfect for feeding a hungry crowd.

4

Ingredients

• ▢ Crockpot Pork Carnitas (see notes)

For the slaw

• ▢ 1 medium carrot (grated or julienned with a mandolin)
• ▢ 1 cup cabbage (thinly sliced)
• ▢ ¼ cup white onion (thinly sliced)
• ▢ 2 teaspoons olive oil
• ▢ 2 teaspoons lime juice
• ▢ 1 pinch EACH: ground cumin and sea salt

For the Sauce

• ▢ ¼ cup plain yogurt
• ▢ 1-2 tablespoons hot sauce

For the Guacamole

• ▢ 1 ripe avocado
• ▢ ½ lime
• ▢ 1 clove garlic (finely minced)
• ▢ 1 pinch sea salt

To Serve

• ▢ 8 corn tortillas (warmed)
• ▢ Limes wedges and jalapenos slices (to serve)

Instructions 

• Begin by making the crockpot pork carnitas. You can either make the full recipe and have leftovers or freeze some for later, or you can make half the recipe to use for the tacos.
• When the carnitas are about a half hour away from being ready, prepare the rest of the meal. Place all the ingredients for the carrot slaw in a medium-sized bowl and toss so that everything is evenly coated.
  1 medium carrot, 1 cup cabbage, ¼ cup white onion, 2 teaspoons olive oil, 2 teaspoons lime juice, 1 pinch EACH: ground cumin and sea salt
• In a small bowl, mix together the ingredients for the sauce.
  ¼ cup plain yogurt, 1-2 tablespoons hot sauce
• Add the guacamole ingredients to a medium-sized bowl and mix together so that it is combined but still a little chunky.
  1 ripe avocado, ½ lime, 1 clove garlic, 1 pinch sea salt
• When the carnitas are ready, serve them on the corn tortillas with a little slaw, guacamole, and the sauce on top.
  8 corn tortillas, Limes wedges and jalapenos slices

Notes

You’ll use about half of the meat from the crockpot pork carnitas in these tacos. The leftovers taste great in sandwiches, on nachos, or piled on your plate with rice for dinner. 

Nutrition

Serving: 2 tacos, Calories: 454kcal (23%), Carbohydrates: 42g (14%), Protein: 32g (64%), Fat: 20g (31%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 85mg (28%), Sodium: 960mg (42%), Potassium: 492mg (14%), Fiber: 9g (38%), Sugar: 8g (9%), Vitamin A: 2673IU (53%), Vitamin C: 24mg (29%), Calcium: 91mg (9%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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