Ingredients
Pulled Pork:
- Pork Shoulder Roast – 4-6 pounds
- Dr. Pepper – 12 oz can
- Barbecue Sauce – 1 cup
- Garlic Powder – 1 tbsp
- Red Pepper Flakes – 1 tsp
- Paprika – 2 tsp
- Black Pepper – 1 tsp
- Mustard Powder – 1 tsp
- Salt – 1 tbsp
- Brown Sugar – 2 tbsp
Creamy Coleslaw:
- Cabbage – 4 cups, finely chopped
- Mayonnaise – 1/4 cup
- Buttermilk – 1/4 cup
- Dijon Mustard – 2 tbsp
- Apple Cider Vinegar – 2 tbsp
- Sugar – 2 tbsp
- Grated Onion – 1 tbsp
- Salt and Pepper – to taste
Vinegar-Based Coleslaw (Alternative):
- Cabbage – 4 cups, finely chopped
- Apple Cider Vinegar – 1/4 cup
- Sugar – 2 tbsp
- Salt and Pepper – to taste
For Assembly:
- Corn Tortillas – 8, doubled-up
- Cheddar Cheese – 200g, grated
- Limes – 2
- Tomatoes – 4 large
For Hoecake Base (Alternative):
- Self-Rising Flour – 1 cup
- Self-Rising Cornmeal – 1 cup
- Eggs – 2 large
- Sugar – 1 tbsp
- Buttermilk – 3/4 cup
- Water – 1/3 cup
- Vegetable Oil – 1/4 cup
Instructions
Pulled Pork Preparation:
- Prepare a dry rub by combining garlic powder, red pepper flakes, paprika, black pepper, mustard powder, salt, and brown sugar. Rub generously over the pork shoulder.
- Place the seasoned pork in a slow cooker and pour the Dr. Pepper over it.
- Cook on low for 8-10 hours until the meat is tender and falls apart easily.
- Shred the pork and mix with barbecue sauce.
Creamy Coleslaw Preparation:
- In a bowl, mix mayonnaise, buttermilk, Dijon mustard, apple cider vinegar, sugar, and grated onion.
- Toss the mixture with finely chopped cabbage until well coated.
- Season with salt and pepper to taste. Let it chill for at least 1 hour.
Assembling the Tacos:
- Warm the corn tortillas in a skillet or over an open flame. Use the double-shell method for added strength.
- Fill each tortilla with pulled pork, drizzle BBQ sauce, and top with coleslaw.
- Add grated cheddar cheese, diced tomatoes, and a squeeze of lime if desired.
For Hoecake Base (Optional):
- Mix flour, cornmeal, sugar, eggs, buttermilk, water, and oil to form a batter.
- Pour batter onto a hot, greased griddle and cook like pancakes until golden brown.
Top with pulled pork, BBQ sauce, and coleslaw.
Notes
- Pulled pork can be stored in the freezer for up to 3 months.
- Coleslaw is not suitable for freezing and should be consumed within 1-2 days.
- Experiment with different sauces like chipotle mayo or tangy vinegar sauce for added flavor.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours (pulled pork slow cooking)
- Category: Dinner, Tacos
- Method: Slow Cooking, Skillet
- Cuisine: Southern-Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 338
- Sugar: 8g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg