BBQ Pulled Pork Tacos
Three cheers for Taco Tuesday! No oven needed for these Slow Cooker BBQ Pulled Pork Tacos with Cilantro Slaw. Perfect for summer and even better because it makes a ton of leftovers so you cook once and eat twice or three times if you’re luck!
The slow cooker might very well be the most used kitchen appliance I own. I use it all winter long when nothing is better than coming home after a day on the cold slopes to a dinner already made and a house that smells like whatever comfort food that’s been stewing for the past 8 hours. But funny enough, I use my slow cooker just as much, if not more, in the summer months. No hot oven, we can play outside as long as we want, and most slow cooker meals will give us multiple dinners. Triple win.
Unlike the winter when we’re inside for the night, hunkered down in our pj’s by 6 o’clock, the summer is exactly the opposite. If we’re not at an outdoor concert or on the boat, we’re riding our bikes or playing at the park. I can’t tell you how many nights we’ve been playing outside, no sense of time, and one of the boys says, “I’m hungry.” I’ll look at my watch ands it’s 7:30 or 8. How did we miss dinner? By that time, there is no way I’m making a big meal. Ack…I’m embarrassed to tell you how many times we’ve had either popcorn or cereal for dinner this month. But I usually throw them a cucumber or apple to balance it out so it’s all good, right?
This is where the slow cooker is a girls best friend and why it’s had a permanent spot on my counter all of July. I can put something on in the morning and then come dinner time, everyone eats when they’re hungry. I think we got 3 meals out of this BBQ pulled pork. We had tacos twice, my brother, who was staying with us, opted for the sandwich version and one day for lunch I heated up a scoop of the pulled pork with some leftover rice and a green salad. I love that I can cook once and eat for days. I’m
lazy effecient that way.
These tacos couldn’t be easier to pull together. It’s literally a dump and go kind of slow cooker meal. The only effort is shredding the pork once it’s all cooked. I opted to use a bbq sauce I picked up at a farmers market when I was in Hawaii this winter- hello gorgeous honey guava goodness– seriously it was so good. But use whatever your favorite is. I’m partial to the Trader Joe’s Kansas City one as well. Don’t forget to make the cilantro slaw (another whooping 5 minutes of prep time) as it pretty much makes the tacos. It might sound weird, but I like to finish the tacos with crumbled feta cheese. The salty note it adds is just what the tacos need. And lots of hot sauce if you like it spicy!
Have a great Tuesday and as always, thanks for reading! xo, KelleyPrint
- 1 (5 pound) pork butt roast, bone in
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 12 oz your favorite beer (I used Guinness)
- 12 oz your favorite barbeque sauce
- corn tortillas
- cilantro coleslaw for topping
- feta cheese, optional
- hot sauce, optional
To make the pulled pork:
- Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, garlic powder and paprika. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker; cook on low for 7-8 hours.
- Remove pork from slow cooker, discard fat and bone, and shred with two forks. Discard the juices and wipe out the slow cooker. Put meat back into slow cooker and add bbq sauce. Cook on low for 1 hour more until heated through.
- To serve tacos, place desired amount of pork in the middle of a corn tortilla. Top with cilantro slaw, a sprinkle of feta cheese and plenty of hot sauce. Enjoy!