BBQ pulled pork tacos

28 Jan

Slow cooker + pork shoulder + apple cider vinegar + brown sugar = magic.

Definitely planning these BBQ pulled pork tacos for an upcoming charity dinner. They combine a vinegary, spicy and sweet, North Carolina-inspired pulled pork BBQ with a roasted jalapeno and cilantro slaw, queso fresco, and cilantro-lime sour cream. Have yet to eat them for a meal, but have eaten two of them.

Here’s the recipe. It’s derived mostly from a pulled pork recipe on, and a little bit from condiments that are delicious:

Slow cooked BBQ pulled pork:

pork shoulder roast, cut into large chunks

1 tbsp sriracha

2 tbsp brown sugar

2 tbsp tomato paste

2 tbsp Dijon mustard

2 tbsp apple cider vinegar

2 tbsp hot chile powder

1 tsp hot sauce

1 tsp salt

1 yellow onion, chopped

1 green bell pepper, diced

1 jalapeno pepper, diced

2 garlic cloves, minced

strips of bacon, chopped

1 can diced tomatoes

1 bay leaf

1) Mix the sriracha, sugar, mustard, chile powder, hot sauce, salt, tomato paste and vinegar.

2) Saute onion, peppers and garlic in a skillet with salt and pepper. Place those in a slow cooker, add chunks of pork shoulder, then the bacon, tomatoes and bay leaf. Add the sriracha, sugar, etc. sauce.

3) Cover and crank the slow cooker to low for 8 hours.

4) When the pork is done cooking, shred it with two forks, place in a container, and moisten with some of the sauce left in the slow cooker.

Roasted jalapeno and cilantro slaw:

1 bag cole slaw mix (the kind with just cabbage)

1 bunch cilantro, picked, washed and chopped

4 jalapenos, seeded, roasted and chopped

1 orange bell pepper, diced

1 tbsp tomato paste

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

2 tbsp olive oil

salt and pepper to taste

hot chile powder to taste

1) In a large bowl, combine cabbage, cilantro, roasted jalapenos and orange bell pepper.

2) In a separate bowl, combine tomato paste, vinegar, Dijon, salt and pepper, and hot chile powder. Slowly whisk in olive oil.

3) Pour dressing over cabbage, mix and marinate.


1) Crisp a corn tortilla in a very lightly oiled (I used PAM) pan. Take the tortilla out when parts of it turn golden brown.

2) Place about 1/4 cup pulled pork on the tortilla.

3) Combine sour cream with a splash fresh lime juice, dry cilantro and dried chives. Dollop the sour cream mixture on top of the pulled pork.

4) Top with crumbled queso fresco (I found the above chunk of it at City Market). Finish with a little squeeze of lime, serve warm.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: