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Smoky Pulled Pork Tacos with Fresh Coleslaw

Ingredients:Smoky Pulled Pork Tacos with Fresh Coleslaw
  • 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 T 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.

Serve with:

Kunde Family Winery Merlot

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