Copycat Street Fair BBQ Pulled Pork Tacos

Allergens

Gluten (if using gluten-free barbecue sauce)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• Optional toppings: shredded cheese, diced onions, sliced jalapenos, sour cream, cilantro, and lime wedges.

Instructions

1. In a slow cooker, combine the pork shoulder, barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well to coat the pork evenly with the spices and sauces.
2. Cook the pork on low for 6 8 hours or high for 3 4 hours until it shreds easily with a fork.
3. Remove the pork from the slow cooker and shred it using two forks, then return it to the sauce in the slow cooker and stir well. Let it cook for an additional 15 minutes to allow the flavors to meld.
4. Warm the tortillas in the microwave or on a dry pan for about 30 seconds per side.
5. Serve the pulled pork on the warm tortillas with your choice of optional toppings.

Chef’s Insight

For extra smoky flavor, you can add a couple of wood chips (such as hickory or mesquite) to the slow cooker while cooking the pork.

Notes

Feel free to adjust the spiciness of the recipe by adding more or fewer jalapenos.