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Slow Cooker Pork and Radicchio Tacos

Slow Cooker Pork and Radicchio Tacos

Cinco de Mayo is almost here and we’re getting excited for all the delicious food we’re going to eat-especially tacos! To us, tacos are some of the most perfect foods; the options and varieties of toppings are endless and full of so much flavor. We wanted to add a little radicchio to our fiesta and let’s just say that slow cooker pork and radicchio are a delicious duo! The spices and flavorful pork pairs perfectly with crisp radicchio. We made two different types of tacos for our meal-slow cooker pork tacos in a corn tortilla shell topped with radicchio and then we substituted the corn tortilla for a radicchio shell for a lighter option. Try out both and enjoy!

Radicchio and pork pairs perfectly!
Our Sous-Chef JJ was not afraid to snack on some chips and salsa before making the tacos!
Use the radicchio leafs as tacos shells for a light option!
Enjoy your fiesta!


Slow Cooker Pork and Radicchio Tacos



For the meat:

  • 3 1/2 pound pork shoulder roast
  • 2 tablespoon olive oil
  • 4 tablespoons chili powder
  • 2 tsp. salt
  • 1 tbsp brown sugar
  • 2 tsp cumin
  • 1 tsp cayenne¬†
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cinnamon
  • pinch of ground cloves

For the Toppings:

  • 2 heads of radicchio/castelfranco
  • 2 avocados
  • 1 bunch of cilantro
  • 1 bunch of radishes
  • 4 limes
  • 1 container of salsa
  • 1 container of cotija cheese


  1. Mix the chili powder, salt, brown sugar, cumin, cayenne, onion powder, garlic powder, cinnamon and cloves.
  2. Cover the pork shoulder with the blend of spices and let sit for 1 hour.
  3. After, brown the roast  in a pan with olive oil
  4. Cook the roast in a slow cooker or crock-pot for 8 hours
  5. Using a fork, pull the meat apart into shreds
  6. Add toppings and enjoy!