Slow Cooker BBQ Pulled Pork Tacos

Sometimes you just don’t want to make your own BBQ sauce. There are good store-bought options. But when you’re feeling adventurous, the recipe is linked below.

Ingredients

BBQ Pulled Pork

2 1/2 lbs boneless pork shoulder, cut into 4-inch chunks

1/4 cup chicken or vegetable broth

1 tbsp olive oil

1 tbsp paprika

1/2 tsp ground cumin

1 tsp kosher salt

1 1/2 cups BBQ sauce (store-bought, or homemade — recipe linked), plus more to taste

Cilantro Lime Coleslaw

1 (16 oz) bag coleslaw mix (or 1/2 small head green cabbage and 1 medium carrot, thinly shredded)

2 cups plain Greek yogurt

2 tbsp white wine vinegar

1 tbsp lime juice

1 tbsp honey

1/2 tsp kosher salt

1/4 tsp garlic powder

1/2 cup fresh cilantro, roughly chopped

Corn tortillas, for serving

Preparation

1. Place the pork shoulder, broth, olive oil, paprika, cumin, and salt in a slow cooker. Cover and cook on high for 4 hours or on low for 7–8 hours, until the meat is completely fall-apart tender. Transfer to a cutting board and shred using two forks, discarding any large pieces of fat. Return to the slow cooker. Add the BBQ sauce and toss to coat. Taste and add more sauce as needed.

2. Combine all the coleslaw ingredients in a large bowl and toss until evenly coated. Taste and adjust seasoning.

3. Warm the corn tortillas over an open flame or in a dry skillet until pliable and lightly charred. Fill each tortilla with the BBQ pulled pork and top with the cilantro lime coleslaw. Serve immediately.

Notes

Inspired by Isabel Eats.