Smoky Spiced Pulled Pork Street Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 12 small corn tortillas
• 1 cup shredded red cabbage
• 1/2 cup crumbled cotija cheese
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. In a large bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, cumin, coriander, cinnamon, salt, and pepper.
2. Place the pork shoulder in a slow cooker and pour the sauce mixture over it. Cook on low for 6 8 hours or until the meat is tender and easily shreds with a fork.
3. Remove the pork from the slow cooker and shred using two forks, then return it to the sauce and stir to combine.
4. Heat a griddle or skillet over medium high heat. Warm the tortillas for 30 seconds on each side, then place them on a serving platter.
5. Spoon pulled pork onto each tortilla, followed by shredded red cabbage, crumbled cotija cheese, avocado slices, and a squeeze of lime juice. Garnish with fresh cilantro leaves.

Chef’s Insight

For added flavor, marinate the pork shoulder in the sauce mixture overnight before slow cooking it.

Notes

Adjust the spice level to your preference by adding more or less chili powder and smoked paprika.