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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
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.