Smoky Pulled Pork Tacos with Fresh Coleslaw
Easy to prepare in your crockpot for tender and yummy pulled pork.
Ingredients:
- 1 4-5 lb pork shoulder roast
- 2 T liquid smoke
- 1 T chopped garlic
- 1 T seasoning salt
- 1 1/2 tsp pepper
- Small white corn tortillas
- Sriracha chili sauce
Coleslaw
- 1/3 cup mayonnaise
- 2 T champagne vinegar
- 1 tsp sugar
- 4 cups green cabbage, shredded
- 3 cups red cabbage, shredded
- 2 carrots, grated
- 1 bunch green onions, sliced thinly
Preparation:
Place your pork roast inside your crockpot and cover with the liquid smoke, garlic, salt and pepper. Cover and turn on low and let cook for 8 hours, just in time for you to come home from work! Lift the roast out of the crockpot and shred using 2 forks. Set aside, covered, and keep warm. Wrap the tortillas in foil and place in a 250 degree oven to get warm.
To make the slaw, mix the mayonnaise, vinegar and sugar together in a medium sized bowl. Prepare the vegetables and add to the bowl. Mix well.
To serve, place the tortilla on your plate. Add the shredded pulled pork on top, spoon a generous helping of the slaw, and, if you like it spicy, top with a generous amount of sriracha. Serves 6 to 8.