Slow-Cooker Shredded Pork Tacos with Sriracha Slaw

Prep Time: 10 mins | Total Time: 7 hrs 10 mins | Servings: 12

  • SERVES 12
  • Prep Time: 10
  • Cook Time: 7 hrs 10 mins


  • 3-4 lbs. country-style boneless pork ribs
  • 1 pouch (12 oz.) Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce
  • 1 Tbsp. sriracha hot chili sauce
  • ¾ cup ranch dressing
  • 1 pkg. coleslaw mix (shredded cabbage and carrots)
  • 12 flour tortillas (6 in.), warmed


  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 ½ cup pork mixture down the center of each tortilla. Top each with about ¼ cup coleslaw mixture. Fold the tortillas around the filling.
Nutritional Information per serving:

Calories-330, Total Fat-16.4g, Saturated Fat-4.3g, Cholesterol-63mg, Sodium-1955mg, Total Carbohydrate-23.3g, Dietary Fiber-1.6g, Protein-22.9g, Vitamin A-15%, Vitamin C-20%, Calcium-8%, Iron-10%

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