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Slow-Cooked Shredded Pork Tacos with Sriracha Slaw

At a glance

Prep

10 min.

Total

7 hr. 10 min.

Serves

12

: 1 taco each

Cook: 7 hr.

Cost per recipe: $17.88

Warm flour tortillas wrap around a filling of tender pork and a delicious, zesty slaw mix. Slow-cooking the pork in this savory sauce ensures amazing flavor and wonderfully tender meat. This is a crowd-pleasing recipe that’s a definite keeper!

What You'll Need

3 pounds to 4 pounds country-style boneless pork ribs
1 pouch (12 ounces) Campbell's® Tavern Style Pot Roast Slow Cooker Sauce
1 tablespoon sriracha hot chili sauce
3/4 cup ranch dressing
1 package cole slaw mix (shredded cabbage and carrots)
12 flour tortillas (6-inch), warmed

How to Make It

  • 1

    Place the pork into a 6-quart slow cooker. Pour the sauce over the pork.

  • 2

    Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender. Remove the pork to a cutting board. Using 2 forks, shred the pork. Return the pork to the sauce in the cooker.

  • 3

    Stir the sriracha and ranch dressing in a medium bowl. Add the coleslaw mix and toss to coat. Spoon about 1/2 cup pork mixture down the center of each tortilla. Top each with about 1/4 cup coleslaw mixture. Fold the tortillas around the filling.

Serves

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Recipe Nutritional Information

Made With

Campbell's® Tavern Style Pot Roast Slow Cooker Sauce

calories

325

totalfat

16.3g

saturatedfat

4.2g

cholesterol

63mg

sodium

1945mg

totalcarbohydrate

23.3g

dietaryfiber

1.6g

protein

22.9g

vitamina

15%DV

vitaminc

20%DV

calcium

8%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.