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
In small bowl, mix salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
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.
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.
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.
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.