These slow-cooked pork tacos are fall comfort in a tortilla. The pork is rubbed with Cajun spices, braised in apple cider and chicken stock until meltingly tender, then shredded and piled into warm corn tortillas. Add a crisp, tangy green apple slaw on top and you’ve got the perfect balance of rich, spicy, and fresh in every bite. Ideal for easy entertaining or cozy weekend dinners.

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Table of Contents

• Ingredients
• How to make apple cider braised pork tacos
• Tips for success
• FAQ

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Ingredients

For the pork:

• 3–4 lb pork butt (shoulder)
• ¼ cup Cajun seasoning (or Tex-Mex, taco, or your preferred blend)
• Salt, if your spice blend is salt-free
• 2 cups apple cider
• 1 cup chicken stock
• ¼ cup apple cider vinegar
• 2 onions, roughly chopped
• 3 garlic cloves, smashed

For the green apple slaw:

• 1 package pre-shredded coleslaw
• 1 green apple, cut into matchsticks
• ½ red onion, thinly sliced
• 2 tablespoons apple cider vinegar
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon honey

To serve:

• 8–10 corn tortillas, warmed

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How to make apple cider braised pork tacos

1. Rub the Cajun seasoning all over the pork shoulder. If your seasoning blend doesn’t include salt, season generously with salt.
2. Place the pork in a slow cooker. Pour the apple cider, chicken stock, and apple cider vinegar around the meat. Add the chopped onions and smashed garlic to the pot.
3. Cover and cook on low for 6–8 hours, or until the pork is very tender and falling apart.
4. Remove the pork from the slow cooker. Discard the bone and any large pieces of fat. Shred the meat with two forks and return to the juices to keep warm.
5. While the pork cooks, make the slaw: In a large bowl, combine the shredded coleslaw, green apple, red onion, vinegar, oil, salt, and honey. Toss until well coated. Chill until ready to serve.
6. Warm the corn tortillas, then fill each one with shredded pork and a generous spoonful of slaw.

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Tips for success

• Use a well-marbled pork butt for the most flavourful, juicy results.
• Let the slaw sit for at least 15 minutes before serving to help the flavours meld.
• Warm tortillas directly over a gas burner or in a dry skillet for best texture.

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FAQ

Can I make the pork ahead of time?
Yes. Braised pork can be made up to 3 days ahead and stored in the fridge. Reheat gently in the juices before serving.

Can I use another cut of meat?
Pork shoulder (butt) is best for braising, but pork loin can work if cooked for less time. It won’t be quite as juicy but will still shred.

What’s the best way to warm tortillas?
Toast them in a dry skillet for 30 seconds per side or wrap in foil and warm in the oven at 350°F for 10 minutes.

Apple Cider Braised Pork Tacos with Green Apple Slaw

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 4

Ingredients

• 3–4 lb pork butt (shoulder)
• 1/4 cup cajun seasoning (or tex-mex or seasoning of choice)
• 2 cups apple cider
• 1 cup chicken stock
• 1/4 cup apple cider vinegar
• 2 onions, roughly chopped
• 3 garlic cloves, smashed
• Salt and Pepper

For the slaw

• 1 package pre-shredded coleslaw
• 1 green apple, sliced into matchsticks
• 1/2 red onion thinly sliced
• 2 tablespoons apple cider vinegar
• 3 tablespoons of vegetable oil
• 1 teaspoon salt
• 1 tablespoon honey

 

8-10 corn tortillas

Instructions

1. Rub the spice  mixture all over the pork. If the spice mixture is salt free, season the pork with salt.

2. Place the pork in a slow cooker. Pour the apple cider, chicken stock and  apple cider vinegar around the pork shoulder into the crock pot. Place the onion and garlic cloves in the liquid. 

3. Cook the pork shoulder on low for 6-8hours. 

4. Remove the bone from the pork. Shred the remaining meat with two forks, removing any fat and discarding. 

5. Mix together the coleslaw, green apple, red onion, apple cider vinegar, vegetable oil, salt and honey. Stir to combine. Season with salt and pepper.