Smoky Southern-Style Copycat BBQ Pulled Pork Tacos

Allergens

Eggs (in mayonnaise), Wheat (corn tortillas)

Ingredients

• 1. 3 lbs boneless pork shoulder 2. 1 cup apple cider vinegar 3. 1/2 cup brown sugar 4. 1/2 cup molasses 5. 1/2 cup barbecue sauce (your favorite) 6. 1 tbsp smoked paprika 7. 1 tbsp chili powder 8. 1 tbsp ground cumin 9. 1 tsp garlic powder 10. Salt and pepper, to taste 11. 12 corn tortillas 12. 3 cups shredded cabbage (for the slaw) 13. 1/2 cup mayonnaise 14. 1 tbsp apple cider vinegar 15. 1 tsp sugar 16. 1 jalapeño, finely chopped (optional) 17. Hot sauce, to taste

Instructions

1. In a large mixing bowl, combine apple cider vinegar, brown sugar, molasses, barbecue sauce, smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper. Mix well to create the BBQ rub.
2. Rub the pork shoulder generously with the mixture, ensuring it's evenly coated.
3. Preheat your grill or smoker to 250°F (120°C) and cook the pork for 6 8 hours, until tender and easily shreddable.
4. While the pork is cooking, prepare the slaw by mixing shredded cabbage, mayonnaise, apple cider vinegar, sugar, jalapeño (if using), and hot sauce to taste in a bowl. Cover and refrigerate until ready to serve.
5. Once the pork is cooked, remove it from the grill, let it rest for 10 minutes, and then shred with two forks.
6. Warm the corn tortillas on the grill for about 20 seconds per side.
7. Assemble the tacos by placing pulled pork on each tortilla, topping with slaw, and serving immediately.

Chef’s Insight

Don't be afraid to experiment with different BBQ sauces or spices to create your own unique flavor profile. The slaw can also be made up to 2 days in advance.

Notes

This recipe can be adapted to make BBQ pulled chicken or beef by substituting the pork with an equal amount of chicken breasts or chuck roast and adjusting the cook time as needed.