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Smoky Pulled Pork Tacos with Fresh Coleslaw

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 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