Memphis BBQ Pulled Pork Tacos

Allergens

Contains gluten and dairy.

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1 cup BBQ sauce (Memphis
• style) 3. 1/4 cup apple cider vinegar 4. 1/4 cup brown sugar 5. 1 tsp smoked paprika 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. 1/2 tsp cayenne pepper (optional) 9. Salt and black pepper, to taste 10. 8 corn tortillas 11. 2 cups shredded lettuce 12. 1 cup diced red onion 13. 1 cup diced tomato 14. 1 avocado, sliced 15. 1/4 cup fresh cilantro leaves 16. 1 lime, cut into wedges

Instructions

1. In a slow cooker, combine the pork shoulder with BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), 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 until well combined.
3. Warm the corn tortillas in a dry pan or microwave.
4. Assemble the tacos by placing pulled pork, lettuce, red onion, tomato, avocado slices, and cilantro leaves on each tortilla. Squeeze lime wedges over the top.
5. Serve immediately.

Chef’s Insight

The combination of Memphis BBQ sauce and pulled pork creates a bold, smoky flavor that will have everyone asking for seconds.

Notes

Serve with a side of coleslaw or cornbread for a complete meal.