Slow-Roasted Smoky-Spiced Pork Tacos with Fresh Cabbage Slaw

There’s nothing quite like the deep, smoky flavor of slow-roasted pastured pork. This recipe takes our all-natural, pasture-raised pork and transforms it into tender, juicy, spice-infused tacos that are easy to make and packed with flavor. A blend of smoky cumin, chili powder, a touch of cocoa, and fresh citrus gives the pork a rich, complex taste that pairs perfectly with crisp cabbage slaw and your favorite toppings.

Whether you're slow-roasting in the oven or want a set-it-and-forget-it slow cooker version, we've got you covered!

👉 Looking for the slow cooker version? Find it here: Easy Slow Cooker Smoky-Spiced Pork Tacos with Fresh Cabbage Slaw

Keep reading for the oven-roasted method and get ready for a taco night to remember!

Want to download, save, and/or print? Click below:                                   

  • Prep Time: 15 minutes
  • Cook Time: 6-7 hours
  • Servings: 8-10

 

 

Ingredients:

  • 4–5 lbs. Sawyer Creek Cattle all-natural pastured pork roast (shoulder or loin)
  • 5 cloves garlic, minced
  • 1 tbsp sea salt
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper (adjust for spice level)
  • 1 tsp cocoa powder (unsweetened)
  • 2 tbsp apple cider vinegar
  • 1/2 cup fresh-squeezed orange juice
  • 12 oz homemade bone broth or a clean-ingredient beer
  • 2 tbsp pure maple syrup (for depth of flavor)

For Serving

  • Warm corn tortillas
  • Simple cabbage slaw (recipe below)
  • Crumbled cotija or feta cheese
  • Fresh salsa
  • Sliced avocado or guacamole
  • Full-fat sour cream or plain Greek yogurt

Directions:

  1. Prep the Pork: Place the pork roast in a large roasting pan or Dutch oven. Sprinkle the minced garlic over the top.
  2. Mix the Spices: In a small bowl, combine the sea salt, cumin, smoked paprika, black pepper, oregano, cayenne, and cocoa powder. Rub this mixture thoroughly into the pork.
  3. Add Liquids: Pour the fresh orange juice, apple cider vinegar, maple syrup, and broth (or beer) into the pan around the pork.
  4. Slow-Roast: Cover and bake at 275°F for 6–7 hours, or until the pork is fork-tender and easily shreds.
  5. Shred & Moisten: Remove the pork from the oven, let it rest slightly, and shred it. Pour some of the pan juices back over the meat to keep it juicy.
  6. Assemble & Serve: Pile the shredded pork onto warm corn tortillas, top with cabbage slaw, cheese, salsa, avocado, and sour cream. Enjoy!

Estimated calories per serving: 350 calories (will vary with toppings and serving size)

Calorie Estimate Disclaimer: Calorie counts are approximate and will vary depending on portion sizes, specific brands used, and any substitutions made. Always check nutritional labels and adjust according to your needs. 

Simple Cabbage Slaw

A crisp and refreshing slaw that complements the rich pork.

Ingredients

  • 2 cups shredded cabbage (green or purple)
  • 1/2 cup shredded carrots
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh cilantro (optional)

Instructions

  1. Combine all ingredients in a bowl.
  2. Toss well and let sit for 10 minutes before serving.
Back to Living Well with Sawyer Creek