Maple Pork Tacos with Brussels Sprouts Slaw

Maple pork tacos filled with juice maple pulled pork and topped with a fresh, crunchy brussels sprouts slaw. Make it ahead for an easy reheat dinner.

After prepping a batch of this slow cooker maple pulled pork, we're now exploring some recipes to use it up in! First there were fall burrito bowls with sweet potatoes, then there were maple pork butternut squash enchiladas, and now? It's taco night with these maple pork tacos!

I love how versatile tacos can be...you can make them with tofu, in the Instant Pot, and add Asian flavors to them. Tonight, we are sticking with the Mexican theme, but getting a little creative by using maple pulled pork and a brussels sprouts slaw.

The rich pork goes perfectly with the light and crunchy slaw, and it is a well-loved dinner by all!

The pulled pork

This recipe was developed using slow cooker maple pulled pork as a base. This pulled pork is slightly different from a traditional pulled pork; it is mellow and ever so slightly sweet, with added flavor from chili powder and tanginess from apple cider vinegar. If you are looking for a more traditional 'saucy' pulled pork with a BBQ flavor, try my Crock Pot Pulled Pork.

Be sure to start cooking the pulled pork earlier in the day or even the day before, as it takes 8 hours to break down and get tender and juicy.

Brussels sprouts slaw

Brussels sprouts are great roasted, but did you know they are also tasty served raw? I love shredding them up and using in salads, and they are the perfect contrast to the heavy pork in these maple pork tacos.

In addition to shredded brussels sprouts, we are adding shredded kale, radish slices and a tiny bit of feta cheese, then tossing everything in a maple + apple cider vinaigrette.

The finishing touches

When using soft tortillas, take the time to toast the tortillas before serving...this improves the texture of the tortillas immensely (it makes them sort of chewy), and also enhances the flavors. You can toast them over a gas-range stove for around 10-20 seconds per side (keep a close eye on them), on a barbecue, or even in frying pan.

The final touch is a little bit of sliced avocado, which adds a creamy texture to the tacos. This is optional but a great addition.

Prep ahead for easy dinners

These maple pork tacos will work great for meal prep! Once assembled, it's best to eat them immediately, however you can prepare components ahead to make dinner assembly happen in under 10 minutes.

1. cook pulled pork ahead- this can be stored in the fridge for up to 4 days
2. pre-shred the brussels sprouts + kale- store in an air tight container for up to 4 days
3. shake up the maple apple cider vinaigrette up to 2 weeks ahead

When you go to serve, heat the pork in a frying pan for 5-10 minutes to help loosen it up and get it nice and juicy again. While heating, toss the slaw in the vinaigrette, and toast up the tortillas.

More recipes for Taco Tuesday

• Taco Salad
• Turkey Taco Lunch Bowls
• Crock Pot Taco Soup
• Breakfast Tacos
• Slow Cooker Cilantro Lime Chicken Tacos

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Maple Pork Tacos with Brussels Sprouts Slaw

5 from 1 vote

Prep Time: 15 minutes mins

Cook Time: 0 minutes mins

Total Time: 15 minutes mins

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Maple pork tacos filled with juice maple pulled pork and topped with a fresh, crunchy brussels sprouts slaw. Make it ahead for an easy reheat dinner.

12 tacos

Ingredients

Slaw:

• ▢ 2 cups brussels sprouts (shredded (I used my food processor; roughly 20 sprouts))
• ▢ 2 cups kale (shredded)
• ▢ 1 cup radishes (sliced)
• ▢ ¼ cup feta cheese (crumbled; or swap for cotija)

Vinaigrette

• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons apple cider vinegar
• ▢ ½ teaspoon dijon
• ▢ 3 teaspoons maple syrup

To Serve:

• ▢ 12 6- inch tortillas
• ▢ 2 cups maple pulled pork
• ▢ 1-2 diced avocados

Instructions 

Brussels sprouts slaw

• In a large bowl, mix together the brussels sprouts, kale, radishes and feta cheese.
• Shake together vinaigrette ingredients and toss into the salad.

Maple pork tacos

• Reheat the pulled pork in a frying pan over medium heat for 5-10 minutes, or until warmed through.
• Toast tortillas in a clean frying pan, over a gas range stove, or on the barbecue until lightly charred and warmed through.
• To serve, top each tortilla with maple pulled pork, brussels sprouts slaw, and avocado slices as desired.

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Tips:

Recipe makes 12 small tacos, enough to serve 4-6 people.

 

Storage

Once assembled, these tacos should be eaten immediately, however you can prep components ahead and store in the fridge for easy reheat meals:

1. cook pulled pork ahead- this can be stored in the fridge for up to 4 days
2. pre-shred the brussels sprouts + kale- store in an air tight container for up to 4 days
3. shake up the maple apple cider vinaigrette up to 2 weeks ahead

Nutrition Information

Serving: 1taco, Calories: 261kcal, Carbohydrates: 20g, Protein: 22g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 270mg, Fiber: 2g, Sugar: 3g

Author: Denise Bustard

Course: Main Course

Cuisine: Mexican

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