Pulled Pork BBQ Tacos in the Slow Cooker
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Pulled Pork BBQ Tacos in the Slow Cooker
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Epic BBQ pulled pork tacos that make taco night the best meal of the week!
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Ingredients
For the BBQ pulled pork:
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 pork shoulder roast 3 pound
- 1 ½ cups barbecue sauce divided
For the Honey Mustard Dressing:
- ¾ cup mayonnaise
- ¼ cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons milk
- ⅛ salt
- ⅛ black pepper freshly ground
To assemble the tacos:
- 4 cups cabbage shredded
- 1 cup carrot matchstick cut
- ½ cup cilantro more for serving, chopped, fresh
- 12 corn tortilla warmed, or flour tortillas
Instructions
The BBQ pulled pork:
- In a small dish, combine 1 teaspoon salt, ½ teaspoon of the pepper, and the garlic powder.
- Season the pork shoulder roast on all sides and place it in the slow cooker. Add ½ cup of the barbecue sauce, cover, and cook on high for 2 hours, then turn it down to low and cook for an additional 6 hours.
- Using two forks, carefully shred pork inside the slow cooker and discard any fatty pieces. The pork should pull apart easily; if not, cover and cook on low for an additional 30 minutes to 1 hour.
- Add the remaining 1 cup barbecue sauce to the slow cooker and toss to combine.
Make the dressing:
- While the pork is cooking, make the slaw dressing by whisking together the mayonnaise, Dijon mustard, honey, milk, and ⅛ teaspoon each salt and pepper in a medium bowl.
- Transfer the dressing to a glass jar, cover, and refrigerate until serving time. (The dressing will keep in the refrigerator for up to one week.)
Assemble the tacos:
- In a large bowl, combine shredded cabbage, carrots, and chopped cilantro. Drizzle with half of the slaw dressing and toss to combine.
- To assemble the tacos, place a layer of slaw on each tortilla, top with shredded pork, drizzle with additional slaw dressing, and sprinkle with cilantro.
Notes
- Nutrition information is calculated without the dressing.
Nutrition Information
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Serving
2 tacos
Calories
534kcal
(27%)
Carbohydrates
64g
(21%)
Protein
33g
(66%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Cholesterol
93mg
(31%)
Sodium
1695mg
(71%)
Potassium
875mg
(19%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
3869IU
(77%)
Vitamin C
20mg
(22%)
Calcium
159mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 2 tacos | |
| Calories | 534kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 93mg | 31% |
| Sodium | 1695mg | 71% |
| Potassium | 875mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 3869IU | 77% |
| Vitamin C | 20mg | 22% |
| Calcium | 159mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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