By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
1113 cal · 500 min
Pulled Pork Tacos with Sweet Chili Slaw
Recipe GLPRe8021756e73a85
Tender, slow-cooked pulled pork seasoned with smoked paprika and beer, served in soft tortillas and topped with a zesty sweet chili cabbage slaw, creamy avocado cilantro sauce, and crumbled cotija cheese. A flavorful and satisfying meal that brings together tender meat, bright flavors, and fresh toppings.
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Ingredients
4 pounds pork roast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
8 ounces beer
2 cups sliced green cabbage
3 tablespoons sweet chili sauce
1 lime, juiced
1 avocado, chopped
1 lime, juiced and zested
3 tablespoons sour cream or Greek yogurt
3 tablespoons fresh cilantro, chopped
Cotija cheese, for crumbling
Warm flour or corn tortillas for serving
Directions
Pat the pork roast dry. In a small bowl, combine the salt, pepper, smoked paprika, onion powder, and garlic powder. Rub this spice mixture evenly over all sides of the pork.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the seasoned pork for 1 to 2 minutes on each side until the exterior develops a golden-brown crust. This should take about 8 to 10 minutes total.
Transfer the seared pork to a slow cooker. Pour the beer over the top, cover, and cook on low for 8 hours.
After 8 hours, remove the cover and carefully pull the pork apart using two forks or tongs, shredding it into bite-sized pieces. Toss the shredded pork vigorously with the cooking liquid to evenly distribute the flavors, then cover and cook for an additional 15 minutes. Taste and adjust the seasoning as needed.
While the pork finishes, prepare the sweet chili slaw. Place the sliced green cabbage in a large bowl and toss with the sweet chili sauce and the juice from 1 lime. Add a pinch of salt to taste. Set aside. (This can be made several hours ahead and refrigerated.)
Make the avocado cilantro cream by adding the chopped avocado, juice and zest from the second lime, sour cream or Greek yogurt, and fresh cilantro to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
Warm the tortillas according to package directions. Divide the pulled pork evenly among the tortillas, placing it in the center of each.
Drizzle a generous amount of the avocado cilantro cream over the pork in each taco. Top with a spoonful of the sweet chili slaw and crumble cotija cheese over the top. Serve immediately.
Comments
The five-hundred-minute cook time is honest for a slow-cooked pork roast—budget the full afternoon or better yet, start it in the morning—but the ingredient list is straightforward and available everywhere in Charlotte: Harris Teeter, Food Lion, Walmart, and Kroger all stock pork shoulder, beer, cotija cheese, and cilantro year-round. At roughly $12–15 for the roast and $8–10 for slaw and taco fixings, you're at $5–6 per serving for a generous, hands-off meal that reheats beautifully and feeds four people with real substance. The only minor caveat is cotija cheese; if your local branch runs out, Publix is a reliable backup, but it shouldn't require a special trip. This is the kind of low-touch, bulk-cooking recipe that works for a weekend when you have time and rewards you with leftovers.
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