These slow cooker Barbecue Pork Tacos with Honey Mustard Slaw are deeelicious and a great weeknight or game day meal. Ya know…Super Bowl is in like 12 days!
See? I told you I was going to share more slow cooker recipes with you! Well… I have to admit…. that I have already shared a few slow cooked pork recipes, and this one is pretty much the same…
Buuuuuut it’s a totally different meal! So there you have it. One recipe for pork can turn into several different meals like these Pulled Pork Sliders with Garlic Aioli or these Pork Tacos with Avocado Cream Sauce.
So put this pork recipe in your back pocket. For sure.
So we love us some tacos in our house. But who doesn’t, right? I love that tacos can take on tons of different flavors. I love Mexican food and those traditional Mexican flavors, of lime, a little spice, cilantro, cheese…you know a traditional taco. What do you like?
It’s fun to experiment with flavors…I decided to go the barbecue route with these tacos today. Instead of making a traditional slaw, I decided to make honey mustard slaw because we LOVE honey mustard in our house. This is us at restaurants “Excuse me. Ma’am, when you have a moment, can I get a side of honey mustard? Great, thank you!”
We love everything…ugh it’s a problem.
These are made in the slow cooker so they come together in a flash! The pork cooks for 8 hours…all you have to do is shred it and mix it with some bbq sauce, then warm up some tortillas and make the slaw. This dinner pretty much comes together in 20 minutes or so, but it tastes like you’ve spent hours in the kitchen.
Super Bowl is right around the corner. Who are you rooting for? I could care less…I just want to eat food.
I am thinking these Barbecue Pork Tacos would be quite the hit for the big game.
Juuuuuust a thought.
What are your plans for Super Bowl? We are still working on our but it will definitely involve food….and more food.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 1 3-5 pound bone in or boneless pork roast
- Salt
- Pepper
- Garlic powder
- Your favorite barbecue sauce (I used Sweet Baby Ray's)
- 1 bag corn tortillas
- Chihuahua cheese
- 1 bag slaw mix
- 4 tablespoons dijon Mustard
- ¾ cup mayonnaise
- 3 tablespoons honey
- ¼ teaspoon plus ⅛ teaspoon salt
- a few pinches back pepper
- 2 tablespoons milk
- Red onion
- cilantro
- green onion
- scallions
- Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours. Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful no to shred the pork too much - you want nice chunks of pork in your tacos. Add about ½ cup to 1 cup of your favorite barbecue sauce depending on how big your pork shoulder was.
- To make the slaw, whisk the mayo, dijon, honey, milk, salt and pepper in a bowl. Add the slaw to the honey mustard dressing and mix.
- To prepare tacos, place a skillet over medium heat. Add one corn tortilla to the skillet then place a handful of cheese on top of it, then place another corn tortilla on top of the cheese so the tortillas are "glued" together with cheese. Warm through for about a minute or two then flip and warm through on the other side. Add pork to the tortillas then top with slaw and any additional toppings as you wish.
I use pork loin for all pork recipes. It is leaner and healthier and being on a healthy heart diet, I wouldn’t use anything else. I also eliminated all added salt.
Hi! I wasn’t able to get a pork shoulder but I got a roast pork loin. Is that ok? Also can you cook on high for 6 hours?
Hi Toni – a pork loin is a tougher meat than a pork shoulder. I don’t think it would work for tacos, but you could make it as a pork loin with the same seasoning and serve it with the honey mustard slaw. It’s meant to be roasted in the oven and then sliced. Hope that helps!
Wow. Best thing we’ve had in quite a while. Great recipe.
So glad!
Just wondering, can the coleslaw be made a day ahead of time? I am so excited to make these tomorrow but have a busy day….
I would make the sauce and wait to toss it with the coleslaw until before serving. It can be made ahead of time but might get a little soggy if you’re ok with that. Enjoy
Just put my pork in my slow cooker so we can have these for dinner tonight! I’m serving them with corn on the cob. For a smaller pork roast (2 lbs), how long would you suggest cooking it for? Also, for those wondering about Chihuahua cheese, I looked it up online and see that it’s similar to a mild cheddar.
Hi Shelly! I hope it turned out for you! I would suggest cooking for an hour less and see if it’s tender
I’ve made these before and loved them! I’m getting ready to make them again, and I’m curious what everyone used for a side dish?
yum!! I think a salad would go well with them or even just some chips. 🙂
These were amazing! Super delicious! Thanks for posting!
you’re welcome! Glad you liked them!
What size package cole slaw did you use? I bought a 14 oz package.
I can’t remember off the top of my head. Sorry! But that should be totally fine!
Such a delicious recipe!! I added in a sliced green apple and an onion in the slow cooker to give it some extra flavor!
yum! love that addition!
Can I use a different cheese instead for these?
You can use whatever cheese you want!
Thank you for another delicious and easy recipe! My whole family enjoyed and the honey mustard sauce was a great topper for the tacos!
You’re welcome!
Omg these tacos are incredible! The honey mustard slaw was delicious! I’ve seen quesaritos before and I absolutely loved the tortilla method here. My husband raved about these, this is a definite make again! Thanks for a great recipe!
Thank you! So glad you liked them! They’re one of our favorites, too!
Question. When you put these in the Slow cooker, what liquid do you put in? I see that the recipe states to just rub bbq sauce on it. Is that all you put in there when it cooks?
yes!
I made these last week and they were absolutely fantastic!!! The slaw was out of this world. Can’t wait to make them again!!
So glad you enjoyed it!
Made these for my husband for Fathers Dat and he loved them!!! They were so good! My daughter loved the cheesy tortillas and BBQ pork, thanks for a yummy recipe!!
I am planning on making this tonight! I don’t have a slow cooker but I do have a Dutch oven. I know the conversion of time and temperature, but would I like to know is if you added any water to your slow cooker? Thanks!
AHHHHHH love love love! My fiancé gave this 4.5 stars and that’s G O O D. I have just discovered this blog, and I can’t wait to discover what else there is to try 🙂
wonderful!! I’ll take the 4.5! 🙂
Can I use soy milk instead of milk for the slaw?
I have not done that, but I don’t see why not?
Hi there. These look delish, especially the slaw. I notice that your taco shells are flat bottomed. How did you do that? Thanks in advance.
HI Ann! Thank you! I doubled up with tortillas and melted cheese between them so I think they are a little heavier which helped them stand up next to each other. Hope that helps!
Thanks. I wondered if you had hung them over the oven rack for a short while b
I made this recipe this week and it was a major hit. I didn’t change a thing, didn’t need to. Awesome tacos, the honey mustard slaw was wonderful. I was a little skeptical at first, but man…… so good. This recipe is spot on!
Glad you liked them Mark!
I’m craving these just looking at them!! Wow!!
Love that these tacos are barbecue flavored and that honey mustard slaw is the perfect topping for them!
Dear Jessica, these look DEEEEE-lish! Love easy and flavorful, and this fits the bill for both. Game day can’t come soon enough!
Holy cow these look delicious. PINNED and printed! 🙂
These tacos look absolutely delicious! They would disappear real quick in this house!