These pulled pork tacos with kale slaw make dinner so easy!! Maple pulled pork is topped with a fresh and crunchy kale and Brussels sprouts slaw with a tangy maple vinaigrette.
Note: this is part of a series where I provide a base slow cooker recipe and three ways to use it up! For the base Slow Cooker Maple Pulled Pork recipe, click here!
Day 3 of maple pulled pork recipes…you’re not getting tired of it, right? 😉
I have been absolutely loving these three-in-one recipes, because Ben has been travelling a lot lately, leaving me at home single momming it. It is so comforting to know that I dinner is half-ready, because this pulled pork is sitting in a Tupperware in the fridge just waiting for me!
The thought of cooking up a big meal when I’m taking care of Kai alone is enough to make me want to go take a nap, but reheating? That I can handle. Shredding some veggies in my food processor? I can totally do that, too!
So. These pulled pork tacos with kale slaw are totally perfect for single-momming it. Or busy work-nights. Or just busy life nights 😉
I feel like this recipe for pulled pork tacos with kale slaw is going to be a hard sell because of three scary words: kale…and Brussels sprouts. I know, there are negative connotations with those words. Bitter, chewy kale. Soggy, tasteless Brussels sprouts. Please take my word for it, this slaw is anything but those words!
I knew that the dense pulled pork needed to be topped with something fresh and crunchy, and I knew that kale and Brussels sprouts both pair beautifully with maple syrup. I somehow got it right on the first try! (Ask me how often that happens, pleeease? 3% of the time?)
The kale and Brussels are tossed in a tangy maple vinaigrette along with a couple of radishes. I topped everything with some avocado (totally optional, but I liked the creaminess it brought to the tacos), and a little bit of feta. Go easy on the feta, it adds a touch of saltiness to the tacos, but you can easily overdo it and overpower the more subtle maple flavors.
So. These pulled pork tacos with kale slaw are ready in 20 minutes. How great is that!?
And even though this is kind of Mexican ‘inspired’, the flavors are totally different from the Maple Pork & Butternut Enchiladas I shared yesterday, so hopefully by day 2 of eating the pork you won’t be getting bored of it.
Ready for day 3? I have something delicious planned for you. Stay tuned!
Check out the other Maple Pulled Pork Recipes in this series:
- 3 cups brussels sprouts shredded (I used my food processor; roughly 20 sprouts)
- 3 cups shredded kale
- 1 cup sliced radishes
- 1/4 cup feta cheese crumbled
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dijon
- 3 teaspoons maple syrup
- 12 6- inch flour tortillas
- 3 cups maple pulled pork
- 1-2 diced avocados
- Combine all slaw ingredients in a large bowl.
- Shake together vinaigrette ingredients and toss into the salad.
- Top each tortilla with ¼ cup of maple pulled pork, ½ cup of slaw, and avocado to taste.