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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)







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

Ashley Johnston

Administrator at Make It & Love It
Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with the craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!

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Hi, I'm Ashley

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

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