Slow-Cooked Shredded Pork Tacos with Sriracha Slaw Recipe

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.

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

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