Smoky Southern Grill Lunch: BBQ Pork Tacos with House-made Slaw

Allergens

Wheat, Gluten-Free Option: Use gluten-free tortillas. Dairy-Free Option: Use dairy-free BBQ sauce.

Ingredients

• 3 lbs boneless pork shoulder
• 1/2 cup BBQ dry rub (salt, paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, chili powder)
• 2 cups homemade BBQ sauce (ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, liquid smoke, mustard, salt, black pepper, garlic powder, onion powder, paprika)
• 12 corn tortillas
• 3 cups shredded cabbage for slaw
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste
• 1/4 cup chopped cilantro for garnish

Instructions

1. Preheat your smoker or grill to 250°F (121°C).
2. Season the pork shoulder liberally with BBQ dry rub, ensuring full coverage on all sides.
3. Place the seasoned pork shoulder in the preheated smoker or grill and cook for approximately 6 hours, until tender and pulling away from the bone. Remove and let rest for 15 minutes before shredding.
4. Warm the corn tortillas in a dry pan over medium heat.
5. To prepare the slaw, mix together mayonnaise, apple cider vinegar, salt, and pepper in a large bowl. Add the shredded cabbage and toss to coat.
6. Assemble the tacos by adding pulled pork, slaw, and a sprinkle of chopped cilantro to each tortilla. Serve immediately.

Chef’s Insight

The key to perfect pulled pork is to cook it low and slow, allowing the collagen in the connective tissue to melt away and create a tender, flavorful result.

Notes

This recipe is perfect for a weekend lunch or entertaining guests. It can also be prepared in advance and reheated when needed.