Slow Cooker Pork Tacos with Sweet Chili Sauce + Pickled Cabbage
Just in time for Super Bowl we are talking slow cooker pork tacos folks ... slow cooker pork tacos with sweet chili sauce and pickled cabbage to be exact. Holy yum. These suckers will melt in your mouth, and they are perfect for gameday. For serving, keep the pork in the slow cooker, and your fans can build their tacos on demand. Definitely serve them with some chips and guac, and don't forget to send your guests home with these football party favors.
To start we are going to make some easy pickled cabbage. Actually can I interrupt for a sec to talk about how versatile pickled cabbage is? I have put it on almost everything I made for dinner this week: veggie bowls, veggie burgers, etc. But seriously there aren't many dinners I can think of that couldn't use a lil pickled cabbage in their lives. I may be exaggerating, but you get the point.
So to make this easy pickled cabbage recipe start by boiling some water, rice wine vinegar, honey, lime juice, and sea salt.
Let the liquid cool. Add some chopped cabbage to a jar, and pour the liquid over the cabbage. Marinate the cabbage in the fridge for at least two hours before serving.
For the slow cooker pulled pork, you will simply cook it with a bottle of beer for about eight to ten hours on low. For the beer, I used Negra Modelo because I like it, and it was in the fridge.
Once the slow cooker pork is done, you will build the tacos. I recommend the following toppings: sweet chili sauce, freshly grated sharp cheddar, avocado, pickled cabbage, cilantro, and a drizzle of adobe aioli. Crockpot pork tacos for the win! Speaking of winning our Cardinals didn't win. So sad. We were so hoping they would go to the Super Bowl this year. Such a bummer.
Time: 8-10 hours
2 lbs pork shoulder
1 bottle beer
2 tablespoons olive oil
Salt + pepper
3/4 cup red cabbage
1/3 cup rice wine vinegar
1/2 cup water
3 tablespoons honey
1/2 teaspoon sea salt
1 tablespoon lime juice
1 small can chipotle peppers in adobe sauce
4 tablespoons mayo
1 bunch cilantro roughly chopped
3/4 cup sharp cheddar freshly shredded
Squeeze of a lime
Grama's Sweet Chili Sauce
corn or flour tortillas
Season the pork shoulder with salt + pepper. In a large pan, heat the olive oil over medium heat. When the oil is hot (be careful not to burn), brown the pork shoulder on all sides. Place the meat in the crockpot. Add a bottle of beer. Cook on low for 8-10 hours.
Chop the cabbage into small pieces or strips and place into a jar. Boil the rice wine vinegar, water, honey, salt, and lime juice, and allow it to cool slightly. Pour this pickling liquid over the cabbage. Close the lid and store in the refrigerator for at least two hours.
Mix the adobe sauce from the can of chipotle peppers in adobe sauce with the mayonnaise.
Once the pork is done, build the tacos. Start with a corn or flour tortilla. I recommend heating the tortilla in a pan for a couple minutes with the shredded cheddar on top. Add the pork, sweet chili sauce, slices of avocado, some chopped cilantro, a squeeze of lime juice, and a drizzle of adobe aioli. To drizzle the aioli, put the mayo into the corner of a ziploc bag. Cut the very end of the corner of the bag off, and push the mayo out as you drizzle with a squiggly onto the tacos. Serve open faced.
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