Pulled Pork Tacos: Always a Delicious Fusion of Flavors

Savor the taste of smoky pulled pork tacos topped with tangy pickled onions, fresh cilantro, and a wedge of lime for a zesty finish.

Pulled pork tacos are one of my favorite choices when I'm in the mood for something hearty and full of flavor. They're also pretty great when you want to please a crowd. This recipe is essentially hassle-free, and there’s something incredibly satisfying about the combination of smokey, juicy pork with a slightly sweet and crunchy slaw, all wrapped in a charred corn tortilla. (Well, that's a mouth full!) These tacos are ideal for a simple weeknight meal or a fun gathering with friends. Plus, the best part is that the oven takes care of all the cooking!

Pulled pork is great for tacos but keep this recipe in your back pocket as it works well for a back yard barbecue, on top of mac and cheese, served with eggs, the stuffing for fat slider, or right out of a bowl!

First, don't get overwhelmed making this. The ingredient list might look lengthy but most likely you'll have everything in your pantry and spice cabinet, minus the pork butt of course. Also, this recipe might appear never ending...rest assured as I've included a few extras to make the tacos exactly the way we enjoy eating them. Get creative with the condiments. After all, the little accents of flavor you add to your taco can be as exciting as the pulled pork!

Let's dig into making them!

The Ingredients:

The Rub.

• 1/4 cup brown sugar

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper

In a bowl, whisk the rub ingredients together until well combined. Set aside.

The Pulled Pork:

• 1 - 3.5 to 4lb Pork Butt, bring to room temperature and pat dry.

• 1 1/2 cups apple cider vinegar

• 1 tsp garlic powder

• 1/2 cup water

The Plan:

1. Preheat oven to 350°F. Place oven rack on the lowest setting.

2. Place the pork in a large dutch oven. Coat all surfaces of the meat with the rub mixture. be sure to press the mixture into the meat.

3. In a small bowl, whisk together the vinegar, water, and garlic powder. Gently pour the mixture over the roast.

4. Cover the pot. Place in the oven on the lowest rack.

5. Bake the pork until super tender and falls apart when you poke it with a fork. About 2 1/2 hour. Make sure to baste the pork mid way through roasting.

6. Remove from the oven and allow the pork to cool long enough to handle. Shred the meat with two forks or hands.

7. Place the pork in a shallow 13 x 9 baking dish. Pour in any reserved liquids from roasting.

8. Drizzle the pork with the desired amount of bbq sauce (recipe for homemade sauce to follow).

9. Place the oven rack on the highest setting. Set oven to a low broil. Broil the pork until the top is slightly browned with crisp bites. If desire, toss the pork and repeat the broil process as the crispy bites are delicious.

   

   

   

Favorite Taco Condiments:

Have the following ready or any combo of things you love:

• Grated cheese of choice, I love cheddar

• Lime slices

• salsa of choice

• Cilantro

• Avocado slices or guacamole

• Pickled onions

• Slaw of choice

  

Time to Assemble!

• Char a corn tortilla over a gas burner for a few seconds or heat a little oil in a pan and brown a tortilla in a skillet. Set on a plate and cover with a damp paper towel to prevent it from drying out. Repeat for as many tortillas as you'll need.

• Add your tortilla to a plate, top with a tablespoon of cheese, a few tables of slaw, pulled pork, and pickled onions. You don’t have to stop here. Feel free to add a little avocado/guac and salsa. Good luck with the first bite! I find once I pick the taco up, I'm fully committed to eating it without putting it down as I don't want any filling to fall out!

  
  

  

The BBQ Sauce:

This sauce comes together in seconds and is absolutely delicious. Use it on anything you like. Think chicken, fish, shrimp, and even drizzled on mac and cheese. You'll never want store bought sauce again.

Mix the following in a bowl until well combined:

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 2 Tbsp molasses, honey, or maple syrup

• 2 Tbsp brown sugar

• 1 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• 1/4 tsp smoked paprika

• Juice of 1/2 a lemon

• 1 cup organic ketchup (organic tends to by lower in sugar)

Makes 1 1/2 Cups

The Pickled Onions:

Pickle onions are a great way to add a zesty crunch to your dishes and especially nice with tacos. They are so easy to make and last for weeks in the fridge. Chances are they won't last that long!

The Ingredients:

• 1 large red onion, sliced thin

• 1/2 cup white vinegar

• 1 cup water

• 1 tbsp salt

• 3 cloves garlic, peeled

• 2 tbsp sugar

• few spring fresh dill or any herbs you like (optional)

• 1 tsp pickling spices (or to taste)

The Plan:

1. Fill a canning jar/jars with the sliced onion. Add the garlic cloves, herbs, and pickling spices on top of the onions.

2. In a small sauce pan bring the vinegar, water, salt, and sugar to a boil. Stir to dissolve the salt and sugar. Gently pour the mixture over the onions. Allow them to come to room temp. Cover and chill.

Easy Slaw with a Hint of Lime

The Slaw Ingredients:

• 1 head of cabbage (I love savoy), cored and thinly sliced

• 3/4 mayonnaise

• 3 tbsp honey

• 2 tbsp apple cider vinegar

• zest and juice of 1 lime

• 1 shallot, thinly sliced

• handful of chopped cilantro

• sea salt and pepper to taste

The Plan:

1. In a large mixing bowl, whisk together the mayo, honey, vinegar, zest and lime juice, shallot, and salt & pepper until well combined.

2. Top the dressing with the cabbage and toss to full coat. Chill until ready to serve.

And there you have it! Enjoy each bite of this delicious mix of smokey, sweet, and crunchy goodness. xx