Cuban Pork Tacos With Orange Slaw


Cook the pork in your slow cooker for the most flavorful Cuban tacos.

Cuban Pork Tacos Recipe
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
8 hrs 25 mins
6 serves

This easy pork tacos recipe is perfect for busy weeknight dinners. Put the meat and seasonings in your slow cooker in the morning, so you can come home to a meal that's almost ready to go. Make the slaw just before serving. The bright slaw cuts through the rich pork and beans, thanks to orange segments and cilantro.

Get ahead tip: You can slow-cook the pork the day before you plan to eat and broil it just before serving. If you won't eat all the pork, just broil the portion you plan to serve. (Store leftover pork in its liquid.) Any extra meat would taste great piled on rice with beans and slaw, or scoop the leftover pork onto some loaded nachos.


  • 3 navel oranges

  • ¼ cup fresh lemon juice (from 2 lemons)

  • 8 cloves garlic, smashed

  • 4 ½ teaspoons kosher salt, divided

  • ¾ cup chopped fresh cilantro leaves, divided

  • 1 ¼ teaspoons freshly ground black pepper, divided

  • 1 3-lb. boneless pork shoulder (Boston butt), cut into 4 pieces

  • ½ small head green cabbage, shredded

  • 1 small yellow onion, thinly sliced

  • 2 tablespoons olive oil

  • 2 tablespoons white wine vinegar

  • 1 15-oz. can black beans, drained and warmed

  • 12 6-in. corn tortillas, warmed


  1. Squeeze juice from 1 orange to equal ¼ cup; add to a 5- or 6-quart slow cooker. Stir in lemon juice, garlic, 4 teaspoons salt, ½ cup cilantro, and 1 teaspoon pepper. Add pork, turning to coat. Cover and cook on low until pork is fork-tender, 6 to 8 hours.

  2. Preheat broiler to high with oven rack 6 inches from heat. Shred pork with 2 forks and spread in an even layer on a rimmed baking sheet (reserve ½ cup cooking liquid). Broil until pork is browned and crisp, about 10 minutes. Season with remaining ½ teaspoon salt and transfer to a serving platter.

  3. Cut away peel and pith of remaining 2 oranges while pork broils. Working over a medium bowl, cut out orange segments and squeeze membranes to extract juice. Stir in cabbage, onion, oil, vinegar, and remaining ¼ cup cilantro and ¼ teaspoon pepper; toss gently to combine.

  4. Skim off fat from reserved cooking liquid; stir into beans. Serve pork with tortillas, slaw, and beans.

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