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–+ servings
Crockpot Pork Tacos on a dinner table with guacamole

Crockpot Pork Tacos with Crunchy Carrot Slaw

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
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.

Ingredients

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

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. 
Serving: 2 tacos, Calories: 454kcal, Carbohydrates: 42g, Protein: 32g, Fat: 20g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 85mg, Sodium: 960mg, Potassium: 492mg, Fiber: 9g, Sugar: 8g, Vitamin A: 2673IU, Vitamin C: 24mg, Calcium: 91mg, Iron: 1mg