- Ingredients & Instructions
8Mission Street Tacos Corn Tortillas, warmed
1lb Pork shoulder blade roast (pork butt)
2tsp Sweet and smoky pork rub seasoning
¼tsp Smoked paprika
1cup Shredded cabbage
2Tbsp Favorite coleslaw dressing
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.
Reserve 1 cup of drippings.
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.
Meanwhile, in a medium bowl, stir together cabbage and coleslaw dressing; mix well.
Down the center of one corn tortilla, place ¼ cup meat then top with 2 tablespoons coleslaw. Repeat with remaining tortillas and coleslaw.