Slow Cooker Citrus-Spice Pulled Pork Tacos + Red Cabbage–Jicama Crunch Slaw (with Avocado)
Think cozy, smoky-sweet pulled pork tacos—without babysitting the stove. The slow cooker does the heavy lifting, then you finish with a crunchy, citrusy cabbage-jicama slaw and creamy avocado. Big flavor, very low effort.
Back to full listIngredients
- Kroger® Hardwood Smoked Pulled Pork (16 oz) 12–16 oz (use the full 16 oz for extra leftovers) $8.99 sale
- Red Cabbage 3 cups very thinly sliced (about 1/4 small head) $1.99 (per lb)
- Jicama 1 cup matchsticks (about 1/3 medium jicama) $1.99 (per lb)
- Fresh Large Ripe Avocado 1 avocado, sliced $2.50 sale
- Fresh Organic Lemon - Each 1 lemon (2 tbsp juice) $1.69
- Fresh Large Organic Navel Orange - Each 1 orange (2 tbsp juice + a few supremes/segments optional) $2.99
- Green Onions 2, thinly sliced $1.50
- Hot sauce or chipotle in adobo (optional) to taste
- Cumin 1 tsp
- Chili powder 1 tsp
- Salt to taste
- Olive oil 1 tbsp
- Tortillas (corn or flour) 6 small tortillas (for 2 people, 3 each)
- Greek yogurt or sour cream (optional) 2 tbsp
Instructions
- Prep slow cooker: place 12–16 oz Kroger hardwood smoked pulled pork in the slow cooker. Sprinkle with 1 tsp cumin and 1 tsp chili powder. Add 2 tbsp orange juice and 2 tbsp water. Stir.
- Slow cook: cook on LOW for 2–3 hours or HIGH for 1–1 1/2 hours until hot and pull-apart tender. (It’s already cooked—this is just to tenderize and flavor.)
- Make the slaw: in a bowl combine 3 cups thin-sliced red cabbage, 1 cup jicama matchsticks, and 2 sliced green onions. Add 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Toss and let sit 10 minutes. Add a few orange segments if you want extra pop.
- Warm tortillas: heat 6 small tortillas in a dry skillet 20–30 seconds per side (or wrap in a damp paper towel and microwave 20–30 seconds).
- Finish pork: taste pork and add hot sauce (or a spoon of chipotle) if desired. If it seems watery, crack the lid and cook on HIGH 10 minutes to reduce slightly.
- Assemble tacos: pile pork into tortillas, top with crunchy slaw, sliced avocado, and a dollop of yogurt/sour cream if using.
Health notes: ~700–900 calories per serving depending on tortillas and avocado. High protein; good fiber and crunch from cabbage/jicama. Make it lighter with smaller tortilla portions and extra slaw.
Drink pairing: You want something with bright acidity to cut rich pork and a little sweetness/spice tolerance. Washington pick: Chateau Ste. Michelle Columbia Valley Riesling (dry or off-dry). If you prefer red: a light, juicy WA Pinot Noir works nicely with tacos.