Southern Smokehouse Lunch: BBQ Pulled Pork Tacos
Find the perfect BBQ pulled pork taco recipe for your next lunch or dinner gathering. This easy-to-make dish brings together the best of Southern barbecue and Mexican street food for an unforgettable flavor experience.
Allergens
None
Ingredients
- 2 lbs pork shoulder, trimmed of excess fat
- 1 cup barbecue sauce (homemade or store
- bought)
- 6 corn tortillas, warmed
- 2 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- In a large saucepan or Dutch oven, combine the pork shoulder with the barbecue sauce. Cover and cook on low heat for 4 hours, or until the meat is tender and shreds easily with a fork.
- Remove the pork from the sauce and shred it using two forks. Return the shredded pork to the sauce and stir well. Set aside.
- In a separate bowl, mix together the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Refrigerate until ready to serve.
- To assemble, place 1/4 cup of pulled pork on each warmed corn tortilla, followed by a spoonful of coleslaw. Serve immediately and enjoy the sizzling flavors that transport you straight to a bustling street fair.
Chef’s Insight
Don't skip the rest period after shredding the pork - this allows the flavors to meld and intensify for a more delicious result.
Notes
This recipe is easy to double or triple for larger gatherings, just be sure to adjust the cooking times accordingly.