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Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

By Tieghan Gerard
Created January 10, 2017
Raise the (taco) bar tonight with summer-fresh fillings and succulent, slow-cooked pork.

If you ask me, tacos and summertime go hand and hand. Especially when the tacos involve sweet corn and the meal includes maybe a margarita (or two)….all the better if you can eat outside! These succulent pork tacos are made in the slow cooker, making your house smell downright delectable all day long. Plus, since they’re made in the crock, you never even have to turn on the stove or oven. Hurray for no-heat summertime cooking! Here’s how to make ‘em! 

Gather up your ingredients for the pork. (See recipe below for exact measurements!)


Dump everything into your slow cooker. Cover and cook for 8 to 10 hours on low.


While the pork is cooking, prep the ingredients for the slaw.


Fire up the grill and cook the corn. Then slice the kernels off the cob.


Add all the slaw ingredients to a bowl and give them a good toss. Pop all that crunchy goodness in the fridge ‘til it’s taco time. (Tip: Make the slaw the day before if you’ll be strapped for time the day you plan on serving.)


When the pork is done cooking, shred it with two forks and drizzle with the remaining sauce in the slow cooker. It’s full of yummy enchilada flavors!


To assemble tacos, place a little warm pork in warmed 6-inch tortilla and top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas. Bonus: This recipe can easily be adapted to make burritos! To assemble as a burrito, layer cheese, rice, pork, black beans and slaw in an 8-inch tortilla and then fold it up. (Here’s a refresher on how to roll a burrito in case you’re a little rusty.) Either way you decide to serve ‘em up, this deliciously fresh flavor combination is bound to get rave reviews!