Taco-Spiced Pork Shoulder Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Slow-cooked pork shoulder infused with smoky taco spices, served in warm corn tortillas topped with a crunchy, tangy cabbage slaw. This Mexican recipe, ready in about 500 minutes, pairs pork shoulder, cut into 2-inch chunks, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 2-inch chunks
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cups chopped green cabbage
• 1 medium carrot, shredded
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 12 small corn tortillas
• 1/2 cup sour cream (optional)

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Instructions

1. Step 1: In a small bowl, mix 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to create the taco spice blend.
2. Step 2: Rub 2 pounds of 2-inch chunked pork shoulder with 2 tablespoons olive oil and the prepared spice blend until evenly coated.
3. Step 3: Place the pork in a slow cooker and cook on low for 8 hours or until tender enough to shred easily.
4. Step 4: While the pork cooks, combine 3 cups chopped green cabbage, 1 shredded medium carrot, 2 tablespoons fresh lime juice, and 1/4 cup chopped cilantro in a bowl. Toss well and set aside.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Shred the cooked pork with two forks and divide evenly among the warm tortillas. Top with the cabbage slaw and 1/2 cup sour cream if desired before serving.