Pulled Pork Tacos Recipe

Pork shoulder: This cut of meat is ideal for slow cooking, resulting in tender, flavorful pulled pork.

Bbq sauce: Adds a smoky, tangy flavor to the pork, enhancing its taste.

Garlic powder: Provides a subtle, aromatic garlic flavor without the need for fresh garlic.

Onion powder: Adds a sweet and savory onion flavor to the dish.

Paprika: Gives a mild, smoky flavor and a beautiful color to the pork.

Tortillas: Soft wraps that hold the pulled pork and coleslaw, making it easy to eat.

Coleslaw: Adds a crunchy, tangy contrast to the rich, savory pork.

For an extra layer of flavor, sear the pork shoulder in a hot pan before placing it in the slow cooker. This will create a caramelized crust that enhances the overall taste of the pulled pork.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can be shredded easily after cooking, making them a good alternative for pulled pork.

• pork shoulder - Substitute with jackfruit: For a vegetarian option, young green jackfruit mimics the texture of pulled pork when cooked and seasoned properly.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that can complement the other ingredients in the tacos.

• bbq sauce - Substitute with salsa: Salsa provides a fresh and tangy alternative, adding a different but delicious flavor to the tacos.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder provides a milder, slightly sweet flavor that can be a good alternative to garlic powder.

• onion powder - Substitute with fresh onions: Fresh onions can add a more robust and slightly sweet flavor when sautéed before adding to the dish.

• onion powder - Substitute with leek powder: Leek powder offers a milder, more nuanced onion flavor that can be a suitable substitute.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, making it a good alternative to paprika.

• paprika - Substitute with smoked paprika: Smoked paprika provides a similar flavor with an added smoky depth, enhancing the overall taste.

• tortillas - Substitute with lettuce wraps: Lettuce wraps offer a low-carb, gluten-free alternative that still provides a fresh and crunchy base for the tacos.

• tortillas - Substitute with pita bread: Pita bread can be a thicker, more filling alternative that holds the ingredients well.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables add a tangy crunch that complements the savory flavors of the tacos.

• coleslaw - Substitute with guacamole: Guacamole provides a creamy, rich topping that pairs well with the other ingredients.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the cooled pulled pork into an airtight container. If you have a lot of pork, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator if you plan to use the pulled pork within 3-4 days. For longer storage, place the container in the freezer. The pulled pork can be frozen for up to 3 months.

• When freezing, label the container with the date and contents to keep track of its freshness.

• To reheat refrigerated pulled pork, place it in a microwave-safe dish and cover it with a damp paper towel. Microwave on medium power in 1-minute intervals, stirring in between, until heated through.

• For reheating frozen pulled pork, thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated pork.

• If you prefer, you can reheat the pulled pork on the stovetop. Place it in a saucepan over medium heat, adding a splash of bbq sauce or chicken broth to keep it moist. Stir occasionally until heated through.

• Store the coleslaw separately in an airtight container in the refrigerator. It should be consumed within 2-3 days for optimal freshness.

• Keep the tortillas in their original packaging or transfer them to a resealable plastic bag. Store them in the refrigerator to extend their shelf life, or freeze them if you don't plan to use them within a week.

• When ready to serve, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds.

• Preheat your oven to 300°F (150°C). Wrap the pulled pork in aluminum foil to retain moisture and heat for about 20 minutes or until warmed through. This method ensures the pork stays juicy and tender.

• For a quicker option, use a microwave. Place the pulled pork in a microwave-safe dish and cover it with a damp paper towel. Heat on medium power in 1-minute intervals, stirring in between, until the pork is hot. This helps prevent the meat from drying out.

• If you have a stovetop, reheat the pulled pork in a skillet over medium heat. Add a splash of bbq sauce or a bit of chicken broth to keep the meat moist. Stir occasionally until the pork is heated through.

• For the tortillas, wrap them in a damp paper towel and microwave for about 30 seconds, or heat them in a dry skillet over medium heat for about 30 seconds per side. This keeps them soft and pliable.

• If you prefer a crispy texture, you can reheat the pulled pork in an air fryer. Set the air fryer to 350°F (175°C) and heat for about 5-7 minutes, shaking the basket halfway through. This method adds a delightful crunch to the pork.

• To reheat the coleslaw, it's best to serve it cold. If it has been stored in the fridge, simply give it a good stir before serving to redistribute the dressing. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes before serving.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for cooking the pork shoulder slowly and evenly.

• Forks: Used to shred the cooked pork shoulder into fine pieces, making it easier to serve in tacos.

• Measuring cups: Essential for accurately measuring the bbq sauce to ensure the right flavor balance.

• Measuring spoons: Necessary for measuring out the garlic powder, onion powder, and paprika to add the perfect amount of seasoning.

• Tongs: Handy for handling the shredded pork when transferring it from the slow cooker to the tortillas.

• Mixing bowl: Useful for mixing the coleslaw topping before adding it to the tacos.

• Knife: Needed for any additional preparation, such as chopping vegetables for the coleslaw if not pre-prepared.

• Cutting board: Provides a safe and clean surface for any chopping or slicing tasks.

• Serving spoon: Ideal for scooping the shredded pork onto the tortillas.

• Tortilla warmer: Useful for keeping the tortillas warm and pliable for serving.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of a slow cooker. It can cook the pork shoulder in about an hour.

Pre-made coleslaw: Save time by using store-bought coleslaw instead of making it from scratch.

Double the recipe: Cook extra pulled pork and freeze the leftovers for a quick meal later.

Instant pot: An Instant Pot can be a great alternative to a slow cooker, reducing the cooking time significantly.

Pre-mixed spices: Use pre-mixed spice blends to save time on measuring individual spices.