Copycat Restaurant Lunch: Street-Food Inspired BBQ Pulled Pork Tacos

Allergens

Wheat (gluten), Dairy

Ingredients

• 2 lbs pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 12 small corn tortillas
• 1 cup shredded cabbage
• 1 cup diced red onion
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• Sour cream

Instructions

1. In a large bowl, combine barbecue sauce, apple cider vinegar, brown sugar, molasses, chili powder, paprika, cumin, salt, and black pepper. Mix well.
2. Season the pork shoulder generously with salt and pepper. Place the seasoned pork in a slow cooker and pour the barbecue sauce mixture over it.
3. Cook on low for 8 hours or high for 4 5 hours, until the meat is tender and easily shredded with a fork.
4. Remove the pork from the slow cooker and shred using two forks. Return the shredded meat to the slow cooker and mix well with the sauce.
5. Heat a large skillet or griddle over medium high heat. Warm the corn tortillas for 30 seconds on each side, then set aside.
6. Fill each warm tortilla with pulled pork, shredded cabbage, diced red onion, and a dollop of sour cream. Garnish with chopped cilantro and a squeeze of lime juice.

Chef’s Insight

To add an extra layer of flavor, marinate the pork overnight before slow cooking.

Notes

Serve with a side of refried beans and Spanish rice for a complete meal experience.