Slow Cooker Cilantro Lime Pork Tacos and Coleslaw Recipe

I have never met a taco that I didn’t love. This Slow Cooker Cilantro Lime Pork Tacos and Coleslaw Recipe is a fun twist on your traditional taco. It will quickly become a new favorite.

The pork cooks in your slow cooker all day long and is super flavorful. Top it off with a colorful homemade coleslaw and the combo is AMAZING.

How to make Cilantro Lime Pork Tacos and Coleslaw:

Step 1: Spray slow cooker with non-stick cooking spray and place pork roast inside.

Step 2: In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.

Step 3: Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.

Step 4: To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. I purchase all of mine pre cut and sliced to save me time and less mess.

Step 5: In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.

Step 6: To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.

Need some more taco recipes? Be sure to check out the DOZENS we have on our website!

Related recipe: Instant Pot Carnitas – it makes the perfect taco meat!

If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners (just like these tacos!), 2 side dishes, and 1 dessert each week!

And if you need help losing weight and still want to eat delicious food that your family will love, be sure to check out our 1500 Calorie 14-Day Eating Plan for Busy Moms!

Looking for more pork recipes?

• Slow Cooker Pork Carnitas
• Easy Slow Cooker Pork Chops
• Slow Cooker Smoky BBQ Pulled Pork Sandwiches
• Instant Pot Smoky BBQ Pulled Pork Sandwiches
• Easy Baked Sweet and Sour Pork

Serves: 6 people

SLOW COOKER CILANTRO LIME PORK TACOS AND COLESLAW RECIPE

Delicious pork tacos made in your slow cooker! And a yummy coleslaw recipe to serve it with.

Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins

Print Pin

Ingredients

• 2 lb pork roast
• ¼ cup lime juice (fresh is best)
• 1 lime zested
• 1 teaspoon honey
• 2 cloves garlic minced
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• ½ teaspoon salt
• ¼ cup fresh cilantro chopped
• 12 corn tortillas

Coleslaw:

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• ½ cup fresh cilantro chopped
• ½ cup green onion diced
• 2 limes juiced
• 1 Tablespoon olive oil
• 1 teaspoon honey

Instructions

• Spray slow cooker with non-stick cooking spray and place pork roast inside.
• In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.
• Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.
• To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.
• To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.

Notes

I found a Creamy Avocado Cilantro dressing (a yogurt based dressing – I think it was Bolthouse brand and I found it over in the refrigerated product section of my grocery store) at my grocery store that I actually topped each taco with and it was incredible!

Nutrition

Calories: 378 kcal · Carbohydrates: 34 g · Protein: 38 g · Fat: 11 g · Saturated Fat: 3 g · Cholesterol: 95 mg · Sodium: 341 mg · Potassium: 912 mg · Fiber: 6 g · Sugar: 5 g · Vitamin A: 4390 IU · Vitamin C: 27 mg · Calcium: 101 mg · Iron: 3 mg

Equipment

• Slow Cooker

Recipe Details

Course: Main Course

Cuisine: American, Mexican

Author: Camille Beckstrand

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