Smoky Southern BBQ Pork Tacos

Allergens

Soy (in BBQ sauce), Wheat (in tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1 cup Smoky Southern BBQ Sauce 3. 8 corn tortillas 4. 1 cup coleslaw mix 5. 1 cup chopped cilantro 6. 1 jalapeño, thinly sliced 7. 1 lime, cut into wedges

Instructions

1. Preheat oven to 300°F (150°C).
2. In a large oven safe pot, combine pork shoulder and BBQ sauce, stirring to coat the meat evenly. Cover with aluminum foil and braise in the oven for 3 hours, or until tender and falling apart.
3. Remove the pot from the oven and shred the pork using two forks, returning it to the sauce.
4. In a large skillet, warm the tortillas for about 20 seconds per side.
5. To assemble, spread a generous amount of pulled pork onto each tortilla, top with coleslaw mix, fresh cilantro, and jalapeño slices. Squeeze lime juice over the tacos before folding and serving.

Chef’s Insight

To achieve that perfect smoky flavor, consider using a mix of hickory and mesquite wood chips when grilling or smoking the pork shoulder.

Notes

For an extra kick, try adding some chopped pickled jalapeños to the coleslaw mix.