Honey-Chipotle Pork Tacos with Fresh Slaw

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Spiced pork shoulder slow-cooked in a honey-chipotle marinade, served in warm corn tortillas with a crunchy lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 435 minutes, pairs honey, chipotle peppers in adobo sauce, minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into 2-inch chunks
• 1/4 cup honey
• 2 chipotle peppers in adobo sauce, minced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp white vinegar
• 2 cups green cabbage, shredded
• 1/2 medium red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 12 small corn tortillas
• 1 tbsp olive oil

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Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup honey, 2 minced chipotle peppers in adobo sauce, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 2 lbs pork shoulder chunks to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Step 3: Transfer the pork and marinade to a slow cooker and cook on low for 6-8 hours until the pork is tender and easily shredded.
4. Step 4: While the pork cooks, prepare slaw by combining 2 cups shredded green cabbage, 1/2 thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 3 tbsp lime juice in a medium bowl. Toss and set aside.
5. Step 5: When pork is done, shred it with two forks and stir in 1 tbsp olive oil for added moisture.
6. Step 6: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
7. Step 7: Assemble tacos by layering shredded pork and a generous spoonful of fresh slaw in each tortilla. Serve immediately.