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Sweet Pork Tacos with Cilantro Lime Slaw

I have found my new “company dinner”. Easy, tasty, and just fabulous. I met this Little Ray of Sunshine a few weeks ago, Summer Elrod, who was distributing a recipe for:

 

Sweet Pork Tacos with Cilantro Lime Slaw

 

Wow. I can’t even fully describe the sweet/saucy/crunchy zing that invades your mouth during your first bite. It’s like Mexican Food with some sass. I’m stumped…………you just have to try it to understand it.

 

(I begged Summer to let me post this recipe here for all to enjoy…and she sweetly agreed.)

 

Here is Summer’s exact recipe:

 

[print_this]Sweet Pork Tacos with Cilantro Lime Slaw

 

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage (Summer used red cabbage in her demonstration……so I bought red cabbage too. I’m sure it’s healthier. Or something.)
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

 

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.
(I used the above recipe with only 1/2 a head of red cabbage and it was perfect for my taste. I liked the slaw to be more juicy. And we didn’t need as much slaw because I didn’t make as much meat as the recipe below.)

 

Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

 

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

 

(I only had a 2 pound Pork Roast in my freezer and used that with the above recipe. There was way too much sauce. Ooops. But it still worked perfectly. I will buy a bigger piece of meat next time and freeze the extra meat, as she recommended. You could also half the recipe if you’re using less meat, but I didn’t want a half a can of enchilada sauce or soda or whatever else……just going to waste. Anyway, just to let you know.)

 

Then she placed the meat on top of a tortilla (we used grilled corn tortillas…….but I’m sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. She also suggested using the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself…….with a fork. Just sayin’. ;o)

[/print_this]

 

 

Enjoy.

 

 

And thanks Summer. You made our Monday night dinner, perfect. Yum!

Comments

  1. KeboKaiser says:

    Made the coleslaw today to go with a different recipe for pulled pork tacos. Was an absolute hit with everyone!

  2. Kerrie says:

    These are now a family favorite! And it feeds an army!!

  3. Helen says:

    I just wanted to say thanks for this recipe. I’ve been making it for a couple of years now and it never disappoints. My go to recipe for lazy Sundays and potlucks. Thanks!

  4. Suzanne says:

    I made this for dinner recently and must say it was one of the BEST dinners I have made in a while. I even hid the leftovers in the back of the refrigerator so no one else would eat them!! Thank you for this recipe- I can’t wait to make it again!

  5. Jen says:

    Hubby and I do a version of atkins called sugarbusters. So I can use diet Dr. Pepper but what about the brown sugar? Would plain splenda work, do you think? I have the brown sugar blend from splenda but it still has a lot of sugar when talking about 1.5 C's. So would just plain old regular splenda work? The rest is on our diet! yeah! Love your recipes.

  6. Ashley says:

    Yummmmmmmmmmmmm, out comes the pork and I am making this on the weekend.

  7. Trish says:

    This looks so similar to the fried wonton ones at Applebees. I love those so I'm sure I'll love these too. Thanks for sharing.

  8. Tom Bremer says:

    Just curious about your sauce… you mention a can of Dr. Pepper but then put 20 oz. Do you mean a bottle or do you mean 12 oz?
    Thanks!

  9. Summer Elrod says:

    If you'd like to cook the pork in the oven plan on around 45 minutes per pound at 325 for a bone-in pork shoulder roast. I take the pork shoulder and sprinkle it with a generous amount of salt and pepper, wrap it in foil, place it in my trusty cast iron skillet and walk away until the meat is tender and the bone falls out easily. Make the sauce on the stove top and reduce until the desire thickness. Combine and freeze any extra.

  10. Adam & Leesha Wickern says:

    Lisa- the Dr. Pepper acts as a meat tenderizer. I use Pepsi or Coke for a slow cooked Teriyaki Chicken. I promise, there is nothing wrong with a caffenated Dr. Pepper when cooking meat.

    Way to go Summer! You are way awesome!

    p.s. if you want a killer roasted chicken recipe Summer is the girl to call.

  11. Angela says:

    What if you don't want to use a slow cooker…. can I put all that in my pressure cooker for the same effect? Otherwise, how long would I cook it normally in the oven?? My crock pot freaks me out…. don't ask:/

  12. Lisa says:

    What is the purpose of Dr. Pepper. Can you leave it out, or what about caffeine free DP?

  13. Natasha @ Saved by the Egg Timer says:

    I have red cabbage in my fridge waiting for the perfect recipe- found it! I love cilantro in 'slaw.

  14. The Double Dipped Life says:

    Hi! I'm here through Our best bites. If you look at my food blog, you'll find that I'm addicted to cilantro. This looks fantastic and I have to go to the store right now!

  15. The Hughes Family says:

    I make the meat mixture almost identical in the cafe rio sweet pork and so one night we have cafe rio sweet pork enchiladas with the cilantro lime rice and then the next night we use the left over pork and i make these tacos with the left over rice as a side! YUMMY!!!!!

    1. Julie says:

      Are you willing to share the recipe for the cafe rio sweet pork???

  16. bonnie says:

    I have made these several times and LOVE them. The kicker is the slaw it just makes the dish. Thank you so much. Ashley, I too grew up in southern Arizona, Safford. Where did you grow up?

  17. amanda says:

    Thanks for sharing this wonderful recipe. I made them yesterday and they were as delicious as advertised! I posted the recipe on my blog and linked back to you :) Also, thanks to Summer…what a great recipe!

  18. Haley says:

    I’m going to make this tomorrow… I am so excited! It sounds delicious. I keep checking back to see these so I figured it was time to make them now. I’m sure they will be yummy! Thanks!

  19. Christie says:

    I had my aunt and cousin over for dinner tonight and made this recipe. It was easy and delicious! It was funny because my cousin said she had this recipe saved from your blog and wanted to make it sometime. The slaw goes perfect with the sweet pork. I will definitely be making this again. Thanks so much for sharing!

  20. The O Family says:

    I made this for dinner last night. My husband LOVED it. Reminded him of the mexican food he got in California. He said it was the best meal he’d had. Thank you so much.

  21. firewife says:

    I made these last night only I took the meat out of the sauce and thickened it and we ate the meat on buns. I did not make the slaw but we had chips and cottage cheese and a dill pickle spear and it made great sandwiches. Thanks for the recipe

  22. giddymomof6 says:

    LOL! I’m a phoenician born and raised… now living in england… sigh! LOVE England. Just miss the sun! What part of AZ? We used to go Puerto Pinasco and Cholla Bay at least four times a year. my dad and another guy built a house on the beach there. So, i’m sure we drove right past you to get there! Sigh! Love mexico! And LOVE mexican cooking! Real… like Tamales… Hmm.. I make mean tamales… ooh! And Salsa… ack! okay stopping now! LOL! Jenni

  23. Ashley says:

    They not only look good guys, they ARE good. Hurry…….go make them!!! :o)

    I’m so glad everyone’s enjoying everything.

    Oh, and Jenni, where did you grow up? I grew up in Southern AZ and so I LOVE authentic Mexican food. Mmmmmm…..

  24. giddymomof6 says:

    OK so this is the first thing i’ve ever seen that comes close to real Mexican Border tacos I used to get as a kid… I make them all the time. But instead, it’s roasted beef, cabbage, guacamole and lime on a flour tortilla. They are soooo good! So I’m positive this is just as wonderful! Jenni

    PS my company LOVES “real” Mexican tacos

  25. The Mortensens says:

    That looks really good, I can’t wait to try it. I’ve got some frozen shredded pork in my freezer and I’ve been looking for a good sauce for it, this will be perfect!!!

    Thanks! I love your crafts, I have a list of ones I want to make, they all look so fun.

  26. Chicy-Creations says:

    These sound absolutely delish! Can’t wait to try these out.

  27. Bobbi Lee says:

    Yum, sounds good!

  28. That's Yucky says:

    You’re so great, thanks for the great review of my tacos. I think you did perfect. Also, I use green cabbage too, it’s cheaper. -Summer

  29. becki.campbell says:

    Oh my gosh, it’s only 9 am and you have got my mouth watering! I’m going to have to try this one! Thanks for your fun ideas! I love checking them out every day!

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Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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