Memphis-Style Pulled Pork Mini Taco Boats™

Memphis-Style Pulled Pork Mini Taco Boats™
Preparation time
35 mins
Cooking time
510 mins
Difficulty
moderate
Serves
12 people
Dinner

Memphis-Style Pulled Pork Mini Taco Boats™.

Memphis is known for sweet and smoky pulled pork. Turn this easy slow-cooker pulled pork into crowd-pleasing appetizers that are the perfect size for every party.

Print

Memphis-Style Pulled Pork Mini Taco Boats™

Scale

Ingredients

Pork

  • 2 teaspoons salt
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 boneless pork shoulder roast (3 1/2 lb)
  • 1/2 cup cider vinegar
  • 1 bottle (18 oz) hickory brown sugar barbecue sauce

Slaw

  • 1/4 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon pickle relish
  • 1 teaspoon ground mustard
  • 1/8 teaspoon celery seed
  • 1 1/2 cups coleslaw mix (from 14-oz bag)

Tacos

  • 2 packages Old El Paso™ Taco Boats™ mini soft flour tortillas
  • 24 dill pickle slices

Instructions

  1. In small bowl, mix salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
  2. Heat 12-inch nonstick skillet over medium-high heat. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4- to 5-quart slow cooker. Cover and cook on Low heat setting 8 to 10 hours or until roast is very tender.
  3. Remove roast to cutting board; discard liquid from slow cooker. In slow cooker, stir together 1/2 cup vinegar and the barbecue sauce. With 2 forks, shred roast. Return to slow cooker; stir gently to mix with sauce. Increase heat setting to High; cover and cook 30 minutes or until thoroughly heated.
  4. In medium bowl, mix mayonnaise, sugar, 1 tablespoon vinegar, the relish, ground mustard and celery seed with whisk. Add coleslaw mix; stir until well coated.
  5. Heat boats as directed on package. Scoop about 2 tablespoons warm pork into each boat; top with 1 tablespoon slaw, and garnish with pickle slice.
Rate this post

Recomendet

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*