Smokey Pulled Pork Tacos with Creamy Coleslaw
Prep Time
Cook Time
Makes
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.