Slow Cooker Pork Tacos with Fall Slaw: An Unexpected Warm-Season Twist

There’s something charming about turning a humble pork shoulder into tender, flavorful meat without breaking a sweat. As autumn settles in, I love embracing seasonal flavors, but sometimes the urge for something fresh and vibrant still strikes. These slow cooker pork tacos with fall-inspired slaw blend cozy spices with crisp, orchard-fresh produce for a surprising twist.

Cooking this way allows you to infuse the pork with earthy, warming spices while your kitchen fills with the tempting aroma of cumin, cinnamon, and roasted garlic. The slaw’s tart apples and crunchy fennel bring a bright, refreshing contrast, making each bite a dance of textures and tastes. It’s comfort-food meets autumn’s bounty in a simple, no-fuss package.

WHY I LOVE THIS RECIPE?

• Freshness of the fall apples keeps the dish lively against the rich pork.
• The slow cooker makes dinner stress-free, freeing up time for cozy fall activities.
• It combines my love for easy meals with seasonal produce I always seem to forget now and then.
• The aromas when the pork breaks apart are pure autumn magic.
• Perfect for casual gatherings or a laid-back weeknight dinner with a roasted veggie side.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to brown the pork? It will be tougher. Sear it quickly before slow cooking.
• DUMPED too much liquid in the slaw? It turns soggy. Use just enough dressing to coat.
• OVER-TORCHED the garlic? Its bitter taste ruins the aroma. Toss it out and start fresh.
• RUSHED the slow cook? The pork will be dry. Allow the meat ample time to become tender.

QUICK FIXES THAT SAVE YOUR DAY

• WHEN the pork is dry, shred and toss with a splash of warm broth. It will steam right back to life.
• SPLASH lemon juice into the slaw if it’s too bland or soggy—crispness restored.
• PATCH over-salted pork with a bit of sugar or honey to balance flavors.
• SHIELD delicate slaw from excess dressing by adding some shredded cabbage—crunch returns.
• When in doubt, smell that garlic—if it smells burnt, toss and start over for pure aroma.

This dish feels like a small celebration of fall, combining familiar spices with fresh ingredients that celebrate the season’s best. It’s a reminder that sometimes, simple comfort food can be elevated with a few thoughtful touches.

Perfect for those crisp weekend evenings or when you want a quick, flavorful dinner with minimal fuss. The mix of hearty pork and tangy slaw captures the essence of autumn on a plate, ready to impress even the pickiest eaters.

Slow Cooker Fall-Inspired Pork Tacos with Apple Fennel Slaw

This dish features tender, shredded pork infused with warm spices like cumin, cinnamon, and roasted garlic, cooked slowly until it’s fall-apart tender. It is served with a crisp, tangy slaw made from tart apples and crunchy fennel, creating a vibrant contrast in both texture and flavor. The final presentation combines the succulent pork with the fresh, bright slaw in soft taco shells.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 3 pounds pork shoulder roast boneless preferred
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 4 cloves roasted garlic cloves roast until golden
• 1 cup chicken broth or water
• 2 medium apples firm tart varieties like Granny Smith
• 1/2 fennel bulb fennel thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 4 small small tortillas

Equipment

• Slow Cooker
• Large skillet
• Mixing bowls
• Knife
• Cutting board

Method

 

1. Season the pork shoulder with salt, pepper, cumin, and cinnamon, massaging the spices into the meat for even coverage.
2. In a large skillet, sear the pork shoulder on high heat until each side develops a deep golden brown and releases a rich aroma, about 3-4 minutes per side.
3. Transfer the seared pork to your slow cooker, add the roasted garlic cloves and pour in the chicken broth to provide moisture and flavor.
4. Cover the slow cooker and cook on low for 6-8 hours, until the pork is fall-apart tender and shreds easily with a fork.
5. While the pork cooks, prepare the slaw: core and thinly slice the apples and fennel bulb, then combine them in a mixing bowl.
6. Whisk together the apple cider vinegar and honey, then toss the mixture with the sliced apples and fennel to coat evenly. Let sit for a few minutes to allow flavors to meld.
7. Once the pork is cooked and tender, remove it from the slow cooker and shred it using two forks, discarding any excess fat or gristle.
8. Warm the tortillas in a dry skillet or microwave until soft and pliable, about 20 seconds.
9. Assemble the tacos by spooning generous amounts of shredded pork onto each tortilla, then top with a handful of the apple fennel slaw for crunch and freshness.
10. Serve the tacos immediately, with optional extra dressing or fresh herbs if desired.

As the days grow shorter and the air turns crisp, this recipe is your go-to for a comforting yet fresh meal. It’s versatile enough to serve on casual weeknights or as part of a relaxed weekend spread. The combination of slow-cooked pork and vibrant fall slaw brings a touch of seasonal charm to your table.

Enjoy the mingling of warm spices with the bright, crunchy slaw—each bite a reminder of everything you love about autumn. Whether you’re making it for yourself or sharing it with loved ones, it’s a reminder that good flavors are often the simplest, most satisfying ones. A dish like this makes every cozy evening feel just a little more special.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).