Firecracker BBQ Pulled Pork Tacos

Allergens

Gluten, Soy

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce (preferably Firecracker BBQ sauce)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 avocado, sliced
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large bowl, mix together BBQ sauce, apple cider vinegar, brown sugar, honey, paprika, chili powder, garlic powder, onion powder, salt, and black pepper to create the Firecracker BBQ rub.
2. Place pork shoulder in a slow cooker and pour half of the Firecracker BBQ rub over it, reserving the rest for later use. Cook on low for 8 hours or high for 4 hours.
3. Once the pork is tender, remove from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and add the remaining Firecracker BBQ rub, mixing well. Let it cook for an additional 15 minutes.
4. Warm corn tortillas in a dry skillet or on a grill for 30 seconds per side.
5. Assemble tacos by placing shredded pork and desired toppings (avocado, red cabbage, cilantro, and lime wedges) onto each tortilla.

Chef’s Insight

The key to tender and flavorful pulled pork is using the right cut of meat and cooking it slow and low.

Notes

Adjust the spice level of the Firecracker BBQ rub according to your preference by adding or reducing chili powder and paprika.