Slow Cooker BBQ Pulled Pork Tacos with Coleslaw

These Slow Cooker BBQ Pulled Pork Tacos are an easy, crowd-pleasing dinner that's perfect for busy weeknights, summer cookouts, or feeding a crowd. Tender pulled pork is slow cooked until it falls apart, then piled into warm tortillas and topped with crunchy Cleveland Kitchen Classic Coleslaw, fresh cilantro, and a squeeze of lime.

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8–10 tacos

Ingredients

For the Pulled Pork

3 lb boneless pork shoulder
1 small yellow onion, thinly sliced
¾ cup barbecue sauce, divided
½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp garlic powder
½ tsp kosher salt
½ tsp black pepper

For the Tacos

8–10 small corn or flour tortillas
2 cups Cleveland Kitchen Classic Coleslaw
Fresh cilantro, for serving
Lime wedges, for serving

Instructions

Place the sliced onion in the bottom of a slow cooker. Place the pork shoulder on top and season with the smoked paprika, garlic powder, salt, and black pepper. Pour in the chicken broth, apple cider vinegar, and half of the barbecue sauce. Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until the pork is fork tender.
Transfer the pork to a cutting board and shred with two forks.
Return the shredded pork to the slow cooker and stir in the remaining barbecue sauce.
Warm the tortillas.
Fill each tortilla with pulled pork and top with coleslaw. Garnish with fresh cilantro and a squeeze of lime before serving.

Tips & Variations

Toast the tortillas over an open flame or on a hot skillet for extra flavor.
Add sliced avocado or pickled jalapeños for additional toppings.
Serve with black beans, grilled corn, or chips and salsa.
Leftover pulled pork is great on sandwiches, nachos, or baked potatoes.

Storage

Store the pulled pork in an airtight container in the refrigerator for up to 4 days.
Freeze the pulled pork for up to 3 months.
Store the coleslaw separately and assemble the tacos just before serving.