Smoky BBQ Pulled Pork Street Tacos

Allergens

Dairy (in feta cheese), Gluten (if using gluten-containing tortillas)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup Smoky Barbecue Sauce (see recipe)
• 8 small corn tortillas
• 1/2 cup shredded cabbage
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh cilantro leaves
• 1/2 cup crumbled feta cheese
• 1 lime, cut into wedges

Instructions

1. Prepare the smoky barbecue sauce.
2. Season the pork shoulder generously with salt and pepper.
3. Place the seasoned pork in a slow cooker and pour the barbecue sauce over it.
4. Cook on low for 8 hours or high for 4 5 hours until the pork is tender and easily shreds with a fork.
5. Remove the pork from the slow cooker and shred using two forks.
6. Return the shredded pork to the slow cooker and mix well.
7. Warm the corn tortillas in the oven or on a griddle.
8. Assemble tacos with pulled pork, cabbage, red onion, cilantro, and feta cheese.
9. Serve with lime wedges on the side.

Chef’s Insight

The key to tender, pull-apart pork is using a boneless pork shoulder cut.

Notes

Adjust the heat level by adding more or less barbecue sauce to your preference.