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Memphis-Style Pulled Pork Mini Taco Boats™

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Ingredients

Scale

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.

Find it online: https://legenrecipes.com/recipe/memphis-style-pulled-pork-mini-taco-boats/