Pulled Pork Tacos

Pulled pork is so versatile. It's perfect for sandwiches, tacos, burritos and casseroles. Today I'm serving up some delicious Pulled Pork Tacos, topped with tangy slaw and homemade flour tortillas. Such a simple dish, yet so delicious and fulfilling. 

Start with a pork roast. Since we are slow cooking this you want to use something with plenty of fat, so it stays nice and juicy. I'm using a pork shoulder. Place it in the crockpot, fat side up. By leaving the fat side up, the fat will slowly melt and sort of baste the meat as it cooks slowly in its own juices. Season meat with SplenDishes BBQ Rub, which has a mixture of sweet and spicy flavors. Set the crockpot on low and leave it for 6 hours. No need to put any liquid in there, the natural juices from the pork will start to come out and create a nice steam within the pot.

After about 6 hours, pull the pork out and place in a shallow dish. Using 2 forks (or if you have those fancy pulling forks), shred pork and place into a bowl. Spoon some of the juices from the crockpot over the meat and season with additional BBQ Rub and a little salt.

To make a quick slaw, combine Greek yogurt, rice wine vinegar, hot sauce and South O' the Border Blend, then toss with thinly sliced iceberg lettuce. This slaw is great on so many things, its deliciously tangy and spicy dressing is versatile enough to use for pulled pork sandwiches and these tacos.

Don't these homemade tortillas look delish? I absolutely love these, I probably make them once a week. I read somewhere that once you make homemade tortillas, you'll never buy them again in the store, and that is so true! I've got these down to where I can whip them up in 20 minutes no problem. My daughter loves helping too, so it's a great way to get the kids involved.

So simple to assemble these, pile pork on warm tortillas and top with slaw and hot sauce!

 

RECIPE

PULLED PORK TACOS

Prep Time: 10 Minutes  Cook Time: 6 hours Difficulty: Easy Servings: 4

Ingredients:

Directions:

Season pork generously with BBQ Rub and place in crockpot on low for 6 hours.

Remove pork from pot and shred using 2 forks. Place in bowl and spoon a little juice from the crockpot over meat.

Season with additional BBQ Rub and salt.

In mixing bowl, combine Greek yogurt, rice wine vinegar, hot sauce and South O' the Border Blend. Stir in shredded lettuce and coat well.

To serve, pile shredded pork over warm tortilla and top with slaw and hot sauce.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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