Copycat Restaurant BBQ Pulled Pork Street Tacos

Allergens

Eggs, Gluten, Dairy (depending on the choice of barbecue sauce)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce (store
• bought or homemade)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 cup crumbled cotija cheese
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a large bowl, mix the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, ground cumin, salt, and black pepper. Set aside.
2. Place the pork shoulder in a slow cooker and pour the sauce mixture over it. Cover and cook on low for 8 hours or high for 4 5 hours, until the meat is tender and easily shreds with a fork.
3. Remove the pork from the slow cooker, shred it using two forks, and return it to the sauce in the slow cooker. Stir well to combine.
4. Heat a griddle or non stick skillet over medium heat. Warm the tortillas for 15 seconds on each side, then wrap them in a clean kitchen towel to keep warm.
5. Assemble the tacos: Place a generous portion of pulled pork on each tortilla, top with shredded cabbage and cotija cheese, and finish with a few slices of avocado. Serve with lime wedges on the side.

Chef’s Insight

For added flavor, try marinating the pork shoulder overnight before cooking it in the slow cooker.

Notes

Don't forget to shred the cabbage finely and crumble the cheese for a better texture.