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Barbecue Pulled Pork Tacos with Crunchy Slaw

Barbecue Pulled Pork Tacos with Crunchy Slaw

Ingredients
  

  • Flour or corn tortillas
  • Favorite barbecue sauce

For the pork

  • 4-5 pound pork shoulder
  • 1 cup chicken stock
  • 1/3 cup barbecue sauce
  • Salt and pepper

For the slaw

  • 1/3 cup white vinegar
  • 1/3 cup virgin olive oil
  • 2 tablespoons white sugar
  • Juice of 3 limes
  • 1 1/2 cups thinly sliced red cabbage
  • 1 1/2 cups thinly sliced green cabbage
  • 2 jalapenos thinly sliced (de-seeded, if you're wary of heat)
  • 1/2 cup shredded carrot
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1/2 cup cilantro roughly chopped
  • 1/2 purple onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin

Instructions
 

For the pork

  • Sprinkle the raw pork with salt and pepper, then rub with barbecue sauce. Place in slow cooker. Pour in the broth.
  • Cook on low for 8-10 hours, or until the pork is fork-tender and shreds easily. Shred completely and set aside in in any remaining juices. Let cool a little.

For the slaw

  • Combine all ingredients in a very large bowl and mix together well.

Assembly

  • Heat the tortillas in a microwave or in a cast iron skillet.
  • Layer 1/3 cup of prepared pork in a tortilla, and drizzle with your favorite barbecue sauce.
  • Top with your desired amount of slaw.