Festival Classic Lunch – Carnival Pulled Pork Tacos

Allergens

Contains gluten, dairy.

Ingredients

• 2 lbs pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
2. Place the pork shoulder in a slow cooker, pour the sauce mixture over it, and turn to coat evenly. Cook on low for 8 hours or high for 4 hours.
3. Once the pork is tender and easily shredded, remove it from the slow cooker and pull apart using two forks. Return the pulled pork to the sauce in the slow cooker and mix well.
4. Heat a griddle or large skillet over medium high heat. Warm the corn tortillas for about 30 seconds on each side, then place them on a clean dish towel to keep them warm.
5. Assemble the tacos by placing pulled pork on each tortilla, topping with shredded lettuce, diced tomatoes, avocado slices, crumbled cotija cheese, and a squeeze of lime.
6. Serve immediately with a side of your favorite salsa or coleslaw.

Chef’s Insight

To achieve that authentic festival feel, serve these tacos with a side of corn on the cob slathered in butter and seasoned with your choice of spices.

Notes

Feel free to customize these tacos with your favorite toppings or sauces.