Slow Cooked Pulled Pork with Mexican Coleslaw is a delicious way to change up Mexican night.
Today for Slow Cooker Monday I am sharing a new favorite slow cooker meal at our house. This is one that will be on the menu plan often.
When my daughter and I visited Oregon a few weeks ago, my sister made a shredded pork taco with a Mexican coleslaw one day for lunch and it was delicious. I instantly knew it was a meal my husband would love.
My sister told me what she did for the pork and she gave me the recipe for the Mexican Coleslaw, but because I always like to tweak recipes a little, ok a lot, I changed it up and came up with a delicious slow cooker version of the pork.
It turned out so good and was so easy to make with the crock pot. I think pork is best cooked low and slow, so it works great in the slow cooker.
And if you have never tried a Mexican or Southwest coleslaw, you need to. It is a fun twist on a basic coleslaw that goes really well with this pork. I adjusted the basic recipe my sister gave me by basically tasting it as I made it until I got it how I liked.
I also like to brine my pork roast for recipes like this. I think it really helps the taste and texture.
Favorite Kitchen Tools Used for This Recipe
If you like slow cooker and Crock Pot recipes you might like these also:
- Slow Cooker Chicken Fajitas
- Slow Cooker Dr Pepper Chicken (This works for pork as well just adjust the cooking time and cook 7-8 hours)
- Crock Pot Mashed Potatoes
- Slow Cooked Homemade Refried Beans
- Slow Cooked Cheater Refried Beans
Slow Cooked Pulled Pork with Mexican Coleslaw
Slow Cooked Pulled Pork with Mexican Coleslaw is a delicious meal to serve a crowd.
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 6 ounce can tomato paste
- 1 tablespoon honey
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 1/2 - 4 pound pork roast, (I like pork shoulder or pork butt, but I think other cuts would work also)
- corn tortillas for serving
For Mexican Coleslaw
- 1- 16 ounce package coleslaw mix
- 1/4 cup rice vinegar
- 3 tablespoons lime juice
- 1 tablespoon oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons chopped cilantro leaves
Instructions
- In a small bowl combine oregano, chili powder cumin, salt, and black pepper and rub all over meat.
- Place meat in slow cooker. Spread onion over meat.
- In a bowl combine garlic, tomato paste, honey, orange juice, and lime juice. Pour over pork and onions.
- Cook on low for 7-8 hours or until pork is tender.
- Remove pork from slow cooker and shred. Pour 1/2-1 cup of liquid from slow cooker over meat for serving.
- Serve on corn tortillas with Mexican Slaw, recipe below.
For Mexican Slaw
- Mix all slaw ingredients together and refrigerate for several hours to blend flavors.
- Serve with pulled pork on corn tortillas.
Notes
If you are gluten-free be sure to read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 555Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 139mgSodium: 468mgCarbohydrates: 15gFiber: 2gSugar: 10gProtein: 37g
Nutritional values are approximate and aren't always accurate.
Mmm sounds yummy! What type of pork roast do you recommend?
For pork roast I like pork shoulder, but I often just use what I have or find on sale. If your roast is a cut that is more fatty, just trim some of it off.
Thanks!
This sounds really good, both the pork and the slaw. We like fish tacos, think this slaw would be good on them!
Yes, I was thinking the same thing about fish tacos and plan to use the same recipe on them next time I make them. I think the slaw would work on a lot of things.
I made this over the weekend – it was good. Maybe a little too mild for my taste, but the pork turned out beautifully (I think I used a pork loin roast, and a 2 pound cut of pork made plenty for my husband and I, plus leftovers). The coleslaw was really delicious! The flavors were great and really complimented the pork nicely. Thanks for a great recipe!
Do you think a boneless pork loin would be suitable for this recipe?
Yes I think that would work. It might be a little different texture, but I think it would work basically the same.
I’ve seen other recipes that included adding 12 ounces of beer to the pork. Do you think beer would work well with the other ingredients in this recipe?
Yes I think beer would work and add a great flavor. I might have to try that, so thanks for the idea!
Sounds great! I’m trying this recipe tomorrow, with a Corona thrown in! Thank you!
Hooray…finally a site that has crockpot recipes that include real ingredients….not “pour on one bottle of …, then add a can of….,and the sprinkle in a packet of….” Yay can’t wait to cook this!
I hope you enjoy it!
How many does this serve please? Thank you
I would say 6-8. I have five in my family and we always have plenty of leftovers for lunch the next day. I hope that helps.
Great thank you
This was delicious–thank you!
I tried this recipe and it was delicious!! Do you know the nutrition facts?
I put the ingredients in a saucepan and once the onions were tender, I added leftover shredded pork roast. I let it simmer until heated through, put it in the shells with the coleslaw, yummy!!
Thank you for adding this comment. I had leftover pork I wanted to use also but real sure how to pull it off. Turned out delicious!