Smokey Pulled Pork Tacos with Creamy Coleslaw

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Prep Time
20
 minutes
Cook Time
360
 minutes
Makes
8
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 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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