Smokey Pulled Pork Tacos with Creamy Coleslaw
Street Tacos White Corn Tortillas
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Prep Time
20
minutes
Cook Time
360
minutes
Makes
8
servings
Featured Product
Street Tacos White Corn Tortillas
Learn MoreIngredients
8
Mission Street Tacos Corn Tortillas, warmed
¼
cup Water
1
lb Pork shoulder blade roast (pork butt)
2
tsp Sweet and smoky pork rub seasoning
¼
tsp Smoked paprika
1
cup Shredded cabbage
2
Tbsp Favorite coleslaw dressing
Instructions
Step 1
In a crock pot, place water then pork roast. Sprinkle roast with pork seasoning and paprika. Cover; set temperature to HIGH and cook for 6 hours or until pork is tender enough to shred with a fork.
Step 2
Reserve 1 cup of drippings.
Step 3
To shred pork: remove pork from crock pot and place on cutting board. Remove any fat pieces, then pull apart pork into small pieces and place in a large bowl; add reserved drippings and mix well.
Step 4
Meanwhile, in a medium bowl, stir together cabbage and coleslaw dressing; mix well.
Step 5
Down the center of one corn tortilla, place ¼ cup meat then top with 2 tablespoons coleslaw. Repeat with remaining tortillas and coleslaw.
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