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Barbecue Pork Tacos with Apple Slaw

We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
  • Total Time
    Prep: 15 min. Cook: 2-1/4 hours
  • Makes
    8 servings (16 tacos)


  • 2 pork tenderloins (1 pound each)
  • 1 can (12 ounces) root beer
  • SLAW:
  • 6 cups shredded red cabbage (about 12 ounces)
  • 2 medium Granny Smith apples, julienned
  • 1/3 cup cider vinegar
  • 1/4 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bottle (18 ounces) barbecue sauce
  • 16 taco shells


  • Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours.
  • Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving.
  • Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices.
  • Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.
Nutrition Facts
2 tacos with 1 cup slaw: 396 calories, 9g fat (2g saturated fat), 64mg cholesterol, 954mg sodium, 53g carbohydrate (31g sugars, 3g fiber), 25g protein.

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