Festival Classic Dinner: Smoky BBQ Pulled Pork Tacos

Allergens

Dairy, Gluten

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ sauce (homemade or store
• bought)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp salt
• 1 tsp black pepper
• 8 corn tortillas
• 2 cups shredded lettuce
• 1 cup diced red onion
• 1 cup crumbled cotija cheese
• 1 jalapeño, thinly sliced (optional)

Instructions

1. In a slow cooker, combine the pork shoulder, BBQ sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, ground cumin, salt, and black pepper. Cook on low for 8 hours or high for 4 hours.
2. Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir to combine.
3. Heat a grill or griddle pan over medium high heat. Place corn tortillas on the grill or pan and warm them for 20 30 seconds per side. Keep warm in a clean kitchen towel.
4. To assemble the tacos, place a spoonful of pulled pork onto each warmed tortilla, followed by lettuce, red onion, cotija cheese, and jalapeño slices (if using).
5. Serve immediately with a side of additional BBQ sauce for drizzling.

Chef’s Insight

Experiment with different BBQ sauces and spices to create your signature pulled pork flavor.

Notes

Adjust the level of smokiness by adding more or less smoked paprika to the rub.