Pork Tacos with Pickled Jalapeño and Cabbage Slaw

Slow cooking pork shoulder is one of the most satisfying kitchen projects-- very little active effort with maximum deliciousness. We love pairing this rich cut with the spicy punch of pickled peppers and crunchy cabbage for a very special taco night!

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1 3-4 lb pork shoulder roast
2 tsp smoked paprika
1/2 cumin seed
2 tbsp brown sugar
3 tbsp salt
1 habanero pepper, cut in half
1/2 cup apple cider vinegar
1 pack tortillas (usually 4 per person)
2 lb cabbage, thinly sliced
1/2 cup pickled jalapeños
1 bunch cilantro, minced


  1. The night before you want to slow cook the pork, place it in a Dutch oven or other lidded oven-proof dish and rub it all over with the paprika, cumin, sugar, and salt then let marinate overnight
  2. Heat oven to 300F
  3. Add the habanero and vinegar to the pork and place in the oven to slow roast until fall apart tender, usually around 4 hours or overnight
  4. When the meat is fork tender remove from the oven, discard the pepper, and shred and combine withy any cooking liquid
  5. Toss the cabbage, jalapeños, the pickle liquid, and cilantro with a hefty glug of olive oil and big pinch of salt to make a crunchy slaw.
  6. Serve the pork with warm tortillas topped with the slaw