Southwest Pulled Pork Tacos with Tangy Cabbage Slaw and Hot Sauce Crema

These Southwest Pulled Pork Tacos are the ultimate quick dinner solution. With tender pulled pork, a tangy cabbage slaw and a spicy hot sauce crema, every bite is packed with bold Tex-Mex flavor. Best of all, you can have them on the table in just 20 minutes!

The combination of savory pork, crunchy slaw and creamy, spicy sauce creates a perfect balance of textures and tastes. Whether you’re feeding the family or hosting a casual taco night, this recipe is sure to become a favorite.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream and hot sauce. Set aside.
2. In a medium bowl, toss coleslaw mix with white wine vinegar and a pinch of salt and pepper. Set aside.
3. Heat a drizzle of oil in a large skillet over medium-high heat. Add the pulled pork and cook, breaking it up, until heated through, about 3-4 minutes.
4. Add the Southwest spice blend and tomato paste to the pork. Stir to coat and cook for 1 minute more.
5. Stir in the chicken stock concentrate and 1/4 cup water. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper to taste.
6. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
7. Fill each tortilla with the pulled pork mixture, top with the cabbage slaw and drizzle with the hot sauce crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before filling.

How can I make this recipe dairy-free?

Use a dairy-free sour cream alternative and skip the crema or make a cashew-based crema.

Can I prepare the slaw ahead of time?

Yes, the slaw can be made up to a day in advance. Keep it refrigerated and toss again before serving.