Slow Cooker Pulled Pork Tacos with an Avocado Grapefruit Salad

Servings:
Slow Cooker Pulled Pork Tacos with an Avocado Grapefruit Salad 4.47/5 (30 votes)

Tender pulled pork tacos piled high with tomatoes and avocado is a great weeknight 'light' meal! The meat is juicy and seasoned just right; not overly seasoned. It does make more than you'll need tonight, so put the leftovers in a freezer bag and transform it into barbecue pulled pork sandwiches, stuff it in a baked potato, or add some rice and beans and fix quick burritos for lunch this weekend. Don’t skip the salad. It’s such a refreshing cool pairing to the tacos. If you don't like grapefruit, try oranges.    

Slow Cooker Pulled Pork Tacos

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 3-4 lb pork shoulder
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 3 tablespoons kosher salt
  • 2 cups chicken stock
  • 8 corn tortillas
  • 1 cup baby mixed greens
  • 1/2 cup cilantro, torn
  • 1 roma tomato, diced
  • 1 avocado, diced
  • 1 lime, sliced
  • 1 cup Cotija cheese, grated

DIRECTIONS

  1. Mix garlic powder, chili powder, cumin, and salt in a small bowl.
  2. Place pork in the slow cooker meat side down, if there is a side with a bone or fat layer.
  3. Rub meat with spices. Some may fall into the bowl of the slow cooker. That’s ok.
  4. Pour stock or water around pork. It should reach about half way up the meat.
  5. Cook on medium-low for 6-8 hours. If you can, flip the pork about half way through cooking.
  6. Remove the meat from the slow cooker and using two forks, shred into a bowl. Mix some of the juices from the slow cooker into the meat for moisture.
  7. Serve shredded pork in tortillas with greens, cilantro, tomatoes, avocado, cheese, and a squeeze of lime.

Nutritional Information

Serving Size 397g Calories 458 Fat 26 Carbs 33 Fiber 10 Protein 22.

Grapefruit Avocado Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 1 grapefruit, sectioned
  • 1 avocado, sliced
  • 1/2 cup cilantro, torn
  • Vinaigrette
  • 1 tablespoon shallot, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. In a small bowl, whisk shallot, vinegar, lemon juice, and olive oil. Season with salt and pepper.
  2. Arrange avocado and grapefruit on four plates.
  3. Place greens on top of the fruit and drizzle with dressing

Nutritional Information

Serving Size 277g Calories 304 Fat 21 Carbs 24 Fiber 10 Protein 6.

NOTES

KID NOTE:  The kids were not huge fans of the salad, but ate the tacos really well!

VEGETARIAN TIP: Instead of pork, simply season sliced bell pepper, zucchini, and mushrooms with spices and roast until tender.

GLUTEN MODIFICATIONS:  Gluten free as written.

24 Comments

  1. Tiffany Potter says:

    What would you recommend as a good substitute for the grapefruit? I can’t stand it 🙂

  2. Tiffany Potter says:

    What would you recommend as a good substitute for the grapefruit? I can’t stand it 🙂

  3. sstabenow says:

    Try oranges or cuties.

  4. Tiffany Potter says:

    Ok thanks!

  5. Tiffany Potter says:

    Ok thanks!

  6. Cheri Weber says:

    Added Truvia Baking blend to the dressing so it had a sweeter flavor. Will use oranges in the salad next time. Other than that it was wonderful!

  7. Cheri Weber says:

    Added Truvia Baking blend to the dressing so it had a sweeter flavor. Will use oranges in the salad next time. Other than that it was wonderful!

  8. Sandra Navarrete says:

    Made the vegetarian version of this, I love it. I added half of a habanero to the diced tomatoes and avocado just to give it a kick.

  9. Sandra Navarrete says:

    Made the vegetarian version of this, I love it. I added half of a habanero to the diced tomatoes and avocado just to give it a kick.

  10. sstabenow says:

    I’m so glad to hear that! And great idea adding the habanero. I love the heat! 😉

  11. Lily Webb says:

    Made the vegetarian version of this dish; marinated the veggies overnight, then grilled them outdoors with a little olive oil. Added sour cream and salsa to the list of toppings. Used green onion in the salad dressing instead of shallot, and tried an orangelo (cross between orange and grapefruit) to cut the sourness of the salad. Was delicious!

  12. Lily Webb says:

    Made the vegetarian version of this dish; marinated the veggies overnight, then grilled them outdoors with a little olive oil. Added sour cream and salsa to the list of toppings. Used green onion in the salad dressing instead of shallot, and tried an orangelo (cross between orange and grapefruit) to cut the sourness of the salad. Was delicious!

  13. Liz Friese says:

    Hi Stacey,
    I just joined after a week of your trial menu and I’m so excited to get more organized with all my travel and no more “what’s for dinner?” I do have a question about the amount of salt in this pork recipe. We normally eat a low sodium diet, so I don’t know if it’s just us, but I tried to cut the salt by about 1/2 or more and it still seemed really salty…suggestions going forward on how to address the amount of salt for a low sodium diet?
    Thanks again!
    Liz

    • sstabenow says:

      Hi Liz, I’m sorry the meat was too salty for your taste. I think what I would do moving forward is omit the salt completely from all recipes until it is fully cooked and you can season to taste. This will allow you to season to your liking and eliminate unwanted salt from entering the meal. Enjoy the rest of the week. And continue to give me your feedback! It makes the service so much better for everyone! 😉

  14. Liz Friese says:

    Hi Stacey,
    I just joined after a week of your trial menu and I’m so excited to get more organized with all my travel and no more “what’s for dinner?” I do have a question about the amount of salt in this pork recipe. We normally eat a low sodium diet, so I don’t know if it’s just us, but I tried to cut the salt by about 1/2 or more and it still seemed really salty…suggestions going forward on how to address the amount of salt for a low sodium diet?
    Thanks again!
    Liz

  15. sstabenow says:

    Hi Liz, I’m sorry the meat was too salty for your taste. I think what I would do moving forward is omit the salt completely from all recipes until it is fully cooked and you can season to taste. This will allow you to season to your liking and eliminate unwanted salt from entering the meal. Enjoy the rest of the week. And continue to give me your feedback! It makes the service so much better for everyone! 😉

  16. Heather Cates says:

    This looks so yummy. When you freeze the leftover meat, how do you defrost it? Just like raw meat or differently? I’ve never frozen cooked meat before and had never thought to so I’m glad you mentioned it. I always shy away from these types of meals b/c I don’t want to be eating leftovers for consecutive days.

  17. sstabenow says:

    I thaw the meat in the refrigerator and then heat it in the microwave. If it seems a bit dry, add a little stock or water while your microwaving it.

  18. Casandra Karpiak says:

    Outstanding! My two year old ate every last bite of the tacos. Loved the combination of flavours and it was so easy to make. I did reduce sodium by half. I’m very much enjoying this program, it is so easy and delicious!

  19. Mary says:

    3 TABLESPOONS?! Should that be 3 teaspoons of salt? That was really salty and I used 2.

  20. adambomb says:

    I really wanted to have that crispy edge that carnitas get, so after I took these out of the slow cooker and pulled it apart, I dumped all the meet in a big skillet with some hot oil. It kinda worked, but really just ended up with a caramelized bottom. I might try putting the pulled pork under the broiler next time to get a crispy edge on it.

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