SLOW COOKER PORK TACOS & CORN SLAW

February 20, 2015

Picture this. Every Saturday I handwrite all the ingredients I need for the week onto a piece of notebook paper. Then, I arrive at the grocery store. Did I remember a pen? Maybe. I go to one of the cashiers and coerce them to let me borrow one. Maybe this makes me old fashioned, but I like this method anyway. I know there are many great grocery apps, but something about the traditional pad of paper to write things you need on during the week is really good and homestyle to me. And there is just something so satisfying about crossing something out with a pen that clicking a check box in the Reminders app does not give me. Personally, I am keeping the non-digital around. (And I could say more about how not interested in e-readers I am.)

This dinner came together very easily. It occurred to me I did not have the enchilada sauce I needed, but this homemade recipe is very simple and you can whip it up quickly with ingredients probably already in your stash. Making a trip to the grocery store for one item, that kills me.

SLOW COOKER PORK TACOS & CORN SLAW from Rachel SchultzSLOW COOKER PORK TACOS & CORN SLAW
Serves 4

3 pound porkloin
3 tablespoons homemade taco seasoning
1 jalapeno, diced
1 onion, sliced
1 and 1/2 cups homemade enchilada sauce
15 ounces corn
1 tablespoon olive oil
1 cup cabbage, shredded
2 limes, juiced
1 tablespoon red wine vinegar
1/2 cup cilantro, chopped
Mexican cheese
Tortillas

Place porkloin, taco mix, jalapeno, onion, and enchilada sauce into slow cooker. Cook on high for 6 hours. Meanwhile, prepare slaw by tossing together corn, olive oil, cabbage, lime juice, red wine vinegar, cilantro, and salt & pepper.

SLOW COOKER PORK TACOS & CORN SLAW from Rachel Schultz

Serve on tortillas topped with cheese.

SLOW COOKER PORK TACOS & CORN SLAW from Rachel Schultz

SLOW COOKER PORK TACOS & CORN SLAW
 
Author:
Ingredients
  • 3 pound porkloin
  • 3 tablespoons homemade taco seasoning
  • 1 jalapeno, diced
  • 1 onion, sliced
  • 1 and ½ cups homemade enchilada sauce
  • 15 ounces corn
  • 1 tablespoon olive oil
  • 1 cup cabbage, shredded
  • 2 limes, juiced
  • 1 tablespoon red wine vinegar
  • ½ cup cilantro, chopped
  • Mexican cheese
  • Tortillas
Instructions
  1. Place porkloin, taco mix, jalapeno, onion, and enchilada sauce into slow cooker.
  2. Cook on high for 6 hours.
  3. Meanwhile, prepare slaw by tossing together corn, olive oil, cabbage, lime juice, red wine vinegar, cilantro, and salt & pepper.
  4. Serve on tortillas topped with cheese.

Adapted from Half Baked Harvest.

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Comments

  • Teresa

    These look Amazing and Healthy.My husband and I have long days at our jobs and get home late after coming home and going straight to the gym. These will be quick,easy and light enough to eat at 8:00pm bedtime. Thanks for sharing!!

  • Lindsay

    I see black beans in the photos, but don’t see them in the recipe. Am I missing it? Are they added in the slow cooker? Thank you – looks delicious!

  • Michelle

    These are incredible! My husband absolutely loves these and I love how easy they are to make. Thank you so much for your wonderful recipes!

  • maggie

    this looks amazing!! i don’t eat a lot of mexican food because I am allergic to cilantro. Can parsley be an OK sub for cilantro in the slaw?

    • Rachel Schultz

      Sure! Or just leave out

  • maggie

    this looks amazing!!! I don’t eat a lot of Mexican food because I am allergic to cilantro… Can parsley be a good substitute in the slaw?

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