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Smoky Pulled Pork Tacos with Fresh Coleslaw

Easy to prepare in your crockpot for tender and yummy pulled pork.

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
  • 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

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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