Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado

Name: Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado
Prep time: 16 h
Cook time: 16 h
Total time: 16 h
Yield: 2
Cuisine: Mexican
Ingredients: 1 avocado, cubed; 3 Tbsps bottled or homemade barbecue sauce; 3 Tbsps packed brown sugar; 2 teaspoons vegetable or canola oil; 1 carrot; 1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce; 79 milliliters cider vinegar; 4 flour tortillas; 2 cloves garlic, peeled; 1 Tbsp ground coriander; 2 servings Kosher salt; 1 Tbsp juice from 1 lime; 1 medium onion, quartered; 454 grams pork butt; 0 mediums red cabbage, thinly sliced; 1 Tbsp sugar; 1 teaspoon white wine vinegar (or use more cider vinegar)

The recipe Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado could satisfy your Mexican craving in around 16 hours. This main course has 898 calories, 52g of protein, and 36g of fat per serving. This dairy free recipe serves 2. If you have wine vinegar, barbecue sauce, carrot, and a few other ingredients on hand, you can make it.

Instructions

Mix together brown sugar, ground coriander, vinegar and 1 ½ tablespoons salt in bowl large enough to fit pork.

Ingredients you will need

Ground Coriander

Brown Sugar

Vinegar

Pork

Salt

Equipment you will use

Bowl

Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.

Ingredients you will need

Pork

Wrap

Equipment you will use

Plastic Wrap

Add half of carrot, garlic, and onion to bottom of slow cooker.

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Carrot

Garlic

Onion

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Slow Cooker

Add pork and 2 tablespoons juice from marinade.

Ingredients you will need

Marinade

Juice

Pork

Pour ½ cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily.

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Water

Pork

Transfer to bowl, leaving vegetables behind. Shred with two forks.

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Vegetable

Equipment you will use

Bowl

Add ½ teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.

Ingredients you will need

Barbecue Sauce

Adobo Sauce

Chipotle Chiles

Broth

Salt

Meanwhile, combine 1 teaspoon salt, sugar, 1 tablespoon lime juice, and oil in large bowl. Julienne or shred remaining half of the carrot on large holes of box grater, and toss with cabbage to combine. Allow to sit for at least one hour. Season to taste with more salt, sugar, or vinegar.

Ingredients you will need

Lime Juice

Cabbage

Vinegar

Carrot

Sugar

Salt

Cooking Oil

Equipment you will use

Box Grater

Bowl

Serve pork, cabbage, and diced avocado with warm flour tortillas, passing extra lime wedges tableside.

Ingredients you will need

Flour Tortilla

Lime Wedge

Avocado

Cabbage

Pork

Equipment

Ingredients

Servings:

avocado, cubed 3Tbsps

bottled or homemade barbecue sauce 3Tbsps

packed brown sugar 2teaspoons

vegetable or canola oil 1

carrot 1

chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce 79milliliters

cider vinegar 4

flour tortillas 2cloves

garlic, peeled 1Tbsp

ground coriander 2servings

Kosher salt 1Tbsp

juice from 1 lime 1medium

onion, quartered 454grams

pork butt 0mediums

red cabbage, thinly sliced 1Tbsp

sugar 1teaspoon

white wine vinegar (or use more cider vinegar)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.