Pulled Pork Tacos
November 10, 2011
I generally prefer a roasted pulled pork(if you don't have a smoker), but I understand that it isn't practical for most people, and especially on a weeknight. This picture is taken after I got home from work. I was too groggy in the morning to take any pictures. Let's just say it's been a rough week. Its pretty easy to shred at this point. It basically falls apart on it's own. All the fixins. It's up to you to make or purchase whichever of these ingredients you want. There are some vague recipes at the end of this post. Also, pulled pork tacos need slaw instead of lettuce. Duh. These tacos were pretty fantastic. All the roomies loved them. My other bbq tacos were more bbq than taco. These were a nice mix of some pulled pork flavor and some taco flavor. We had some soft corn shells, some crunchy, and some soft flour. Lots of variety! You can check out my guac recipe here.
Pulled Pork Tacos
- 1 Pork Sholder
- 2 Tablespoons Taco Spice
- 1 Small Bottle BBQ sauce
- 1 Cup Red Vinegar
- More BBQ sauce
- 1 Small Onion
- 4 Jalapenos
- 1 Handful Cilantro
- 1 Pinch Cumin
- 1 Clove Garlic
- 1 Lime
- 28 Ounces Canned Tomato with Green Chiles
- 1 Bag Shredded Cabbage
- Lime Juice
- Buy a pork shoulder. This is often also called Boston butt, or picnic shoulder. Before you buy it, take a look at your slow cooker and imagine how big of a shoulder would fit in it. Then at the store buy that size of shoulder. Also purchase a bottle of a nice BBQ sauce. Ideally HFCS isn't the first ingredient of this BBQ sauce (as it is on many store brands.)
- When you get home, rub your pork with some taco spices. I use cumin, coriander, a little clove and cinnamon, and some oregano. you can go ahead and use a taco seasoning packet if that's your thing.
- Put the pork into the slow cooker and pour your bbq sauce onto it. Next fill the empty bottle of bbq sauce with half vinegar (any type is fine) and half water, and shake it out shake it out shake it out shake it out oh whoaaaaa. Pour this over the pork, put on the cover, and turn the slow cooker on low for 8 hours.
- When you get home from work, pull the pork out of the liquid and shred it up, discarding the bones, skin, and fat. Pour some of the liquid back over the shredded pork with some fresh bbq sauce.
- As for the rest of the toppings, you could either make or buy them, but they are all pretty easy.
- For the salsa, I literally place 1 onion, 4 jalapenos, a handful of cilantro, pinch of cumin, clove of garlic, juice of a lime, and 2 cans of tomatoes with green chiles into a food processor and call it a day.
- For the slaw, I bought a bag of shredded cabbage and added mayo, sriracha, and lime juice, until it seemed like it was wet enough.