These Slow Cooker BBQ Pulled Pork Tacos served with a cilantro lime coleslaw are easy to make and perfect for healthy weeknight meals! The recipe is gluten free and freezer-friendly.
I’m busting out the big guns today and sharing this uber easy recipe for Slow Cooker BBQ Pulled Pork Tacos complete with a healthy cilantro lime coleslaw!
What’s not to love about shredded pork covered in my favorite sugar free bbq sauce, topped with a creamy coleslaw and served in warm corn tortillas?
I don’t know about you, but I’ve always been a little intimidated with barbecue. The flavors, the techniques, the science, just the whole aura around the word. People take their bbq very seriously, and it’s made me a little afraid to call anything I make actual barbecue. Well today that changes, friends. Today I’m going all in and shouting from the rooftops:
These are bbq pulled pork tacos! It’s my version of bbq, made in the slow cooker and perfect for home cooks who just want really tasty food without all the fuss.
First up, let’s talk about the pulled pork. I wanted to keep these bbq tacos relatively healthy, so I opted to use a pork loin instead of the usual pork shoulder. Pork loin is a leaner cut than pork shoulder and isn’t as marbled, making it perfect for smothering in a sauce and enjoying throughout the week.
To season it, I used a simple blend of salt, cumin and paprika and placed it in the slow cooker with some olive oil and broth to keep it moist. After 4 hours on high or 6-8 hours on low, the pork should shred apart fairly easily and is ready for the next step – the bbq sauce!
You can’t have bbq pulled pork tacos without the bbq sauce! The sauce I used in this recipe is my favorite sugar free bbq sauce I’ve ever had. Like ever.
It’s made with caramelized onions, chipotle peppers, tomato paste and spices and herbs that you likely have in your kitchen. It’s contains no added sugar or artificial sweeteners and is so insanely addicting. If you’re not up for making your own, feel free to substitute your favorite store-bought bbq sauce.
Once you’ve got your sauce, simply toss 1 1/2 cups together with the pulled pork. You may want more or less depending on how saucy you like your bbq, so I would recommend starting with a little and then adding more until you get it just right.
Last but definitely not least, we’ve got the cilantro lime coleslaw.
Keeping with the healthy-ish weeknight meal theme I’ve got happening here, I used plain Greek yogurt instead of the usual mayo. The yogurt adds a fresh punchy flavor that really compliments the savory bbq pork and lightens up the whole meal. To make, all you need is a 16-ounce bag of coleslaw (hello, easy side dish!), some plain Greek yogurt, white wine vinegar, lime juice, honey, salt, garlic and cilantro. Mix it all together and it’s ready to go!
Can bbq pulled pork be frozen?
Yes. To freeze, cool the pulled pork to room temperature. Place it in an air tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or a large bowl in the microwave. Cover with more barbecue sauce if desired.