I have been LOVING my slow cooker lately. The slow cooker is one of those kitchen accessories that has taken me a long time to embrace. I’ve had one for years and up until a few weeks ago, I hardly used it. But now that I have a toddler and a 4 month (YES, 4 months already!) old to look after, the slow cooker has become my best friend in the kitchen. My favorite thing to make? Slow Cooker Pulled Pork of course. My new favorite way to use it? These Pulled Pork Tacos with Ginger Apple Slaw.
If you do a quick search for Pulled Pork on the blog, you’ll see that I love me some pulled pork. And you’ll see that I have tried it with a variety of things. One thing, shockingly enough, that I have never tried pulled pork with is apples.
I’ve actually only had pork with apples once or twice.
That’s right, despite all the hubub about Pork Chops and Applesauce , I’m relatively new to the pork apple party. I’m kind of sad that I’m so late to the party. I have been missing one heck of a flavor combo. I guess it’s because for some reason, I’m always sacred to use fruit in savory dishes. I’m afraid that they will make it too sweet. And when it comes to cooking savory dishes, I like them to be savory, not sweet. As someone who loves to cook, it’s kind of weird to admit that but for the longest time, I just didn’t get it.
Just ask my friends about my thoughts on Hawaiian Pizza.
However, last week I decided that I was going to give it a go and made these tacos with a ginger apple slaw. And guess what, guys, it TOTALLY worked. The pork was savory and succulent and the slaw, well that might have been my favorite part. It was sweet, yet spicy and had an unbelievably fresh crunch that worked so well with the tacos.
In addition to being down right delicious, these tacos also did something else, they helped open my eyes to something new. I can’t wait to do more experimenting!
Note: This recipe does call for pre-made pulled pork. If you don’t have any on hand, that will change the cook time of this recipe. When I make it, I usually make a pork shoulder roast on Sunday and use it for a few meals throughout the week.
Whisk together white wine vinegar, mayonnaise, ginger, cumin and salt. Fold in apples, cabbage and jalapeno (if using). Cover and refrigerate for 30 minutes.
Heat just enough oil to lightly coat the bottom of a skillet over medium heat. Fry tortillas until softened, about 30 seconds per side. Transfer to a paper towel lined plate.
To make a taco: spoon pork on to a tortilla, top with slaw, sprinkle with cilantro and serve.