adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw
0 Likes
Prep Time:
45 minutes
Total Time:
8 hours 30 minutes
Tasty shredded pork tacos/burritos topped with sweet summer corn slaw. Easy slow-cooker recipe, perfect for hot days or busy weeknights. Cook pork, grill corn, assemble tacos. Enjoy!
Ingredients:
  • 3 to 4 lb pork shoulder
  • 2 to 3 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 cans (7 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 of a sweet onion, finely diced
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 ears fresh sweet corn, husks removed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups shredded fresh green cabbage or cabbage slaw
  • 1 jalapeño chile, seeded, diced
  • Juice of 1 medium lime
  • 2 teaspoons rice vinegar
  • 1/2 cup chopped fresh cilantro
  • 8 to 12 tortillas from 1 or 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), warmed,
  • Sliced avocado, as desired (for tacos)
  • 1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
  • Cooked black beans, as desired (for burritos)
  • Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)
Instructions:
  • Grease a 4-quart slow cooker with cooking spray.
  • Place all the Pork ingredients in the slow cooker and stir them together. Cover the slow cooker and cook on Low heat for 8 to 10 hours or on High heat for 6 to 8 hours.
  • Prepare the Sweet Summer Corn Slaw by heating the grill on high. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in foil and grill for 10 minutes, rotating it 3 times. Continue grilling for an additional 10 to 15 minutes, then unwrap the foil and grill for 5 more minutes. Let the corn cool for 5 minutes, then use a sharp knife to cut off the kernels and transfer them to a medium bowl.
  • Combine the remaining slaw ingredients and a pinch of salt in the same bowl. Toss the mixture well, cover, and chill in the fridge until ready to serve.
  • Once the pork is tender and easily falls apart, take it out of the slow cooker and let it cool for a bit. Use two forks to shred the pork, then generously drizzle it with the flavorful sauce from the slow cooker.
  • For delicious tacos, place a generous amount of warm pork on a warmed 6-inch tortilla and add sliced avocado and slaw on top. Finish it off with a sprinkle of cheese. Repeat these steps for the remaining 6-inch tortillas.
  • 1. Heat one 8-inch tortilla in the microwave for 30 seconds. Quickly layer cheese, hot rice, warm pork, black beans, and slaw on one end of the tortilla. Fold sides over the ingredients, then roll the tortilla tightly. Repeat the process with the remaining 8-inch tortillas.

Similar Recipes