BBQ Smokehouse Lunch: Carolina Pulled Pork Tacos with Honey Sriracha Slaw

Allergens

Wheat (gluten), Dairy, Eggs (mayonnaise)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1 cup BBQ sauce 3. 1/4 cup apple cider vinegar 4. 1/4 cup dark brown sugar 5. 1 tbsp paprika 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. 1 tsp black pepper 9. 1 tsp salt 10. 12 corn tortillas 11. 1 cup shredded cabbage 12. 2 tbsp honey 13. 2 tbsp sriracha sauce 14. 1/4 cup mayonnaise 15. 1 lime, juiced 16. Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine BBQ sauce, apple cider vinegar, dark brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
2. Place pork shoulder in a slow cooker, pour the sauce mixture over it. Cover and cook on low for 8 hours or until tender and easily shredded with a fork.
3. Remove pork from slow cooker and shred using two forks, then return to the sauce in the slow cooker to absorb flavors.
4. Prepare slaw: In a large bowl, combine cabbage, honey, sriracha sauce, mayonnaise, lime juice, salt, and pepper. Mix well and set aside.
5. Heat tortillas on a grill or in a pan until softened.
6. Assemble tacos by placing shredded pork onto each tortilla, then topping with a generous scoop of the honey sriracha slaw.

Chef’s Insight

Allow the pork to rest for a few minutes before shredding to make it easier and more tender.

Notes

For a more smoky flavor, add wood chips to your grill or smoking device during the cooking process.