pulled pork mini taco boats

Mini Pulled Pork Stand ‘N’ Stuff™ Tacos

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.
Total Time 30 Minutes
Servings 8
Spice Level Mild
Ingredients 18

Ingredient List

Note! Requires a 5.5 L slow cooker

    Coleslaw

    • 55 g mayonnaise
    • 12 g sugar
    • 1 tbsp cider vinegar
    • 1 tbsp small chunk pickle
    • 1 tsp mustard powder
    • 1 g celery salt
    • 100 g grated cabbage

    Pulled Pork

    • 2 tsp salt
    • 1 1/2 tsp chili powder
    • 1 tsp ground cumin
    • 1/2 tsp onion powder
    • 1/2 tsp black pepper
    • 1 boneless pork shoulder roast (1.6 kg)
    • 120 ml cider vinegar
    • 1 bottle (500 g) barbecue sauce

    Tacos

    • 2 packs Old El Paso™ Mini Stand Stuff™ Soft Flour Tortillas
    • 24 pickle slices

    Preparation

    1. In a small bowl, mix: salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
    2. Heat a 30 cm non-stick frying pan over medium-high heat. Add roast to pan and cook for 8 to 10 minutes or until browned on all sides. Place roast in the 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 and discard liquid from slow cooker. In slow cooker, stir together 120 ml cider vinegar with the barbecue sauce. With 2 forks, shred roast. Return meat 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 tbsp cider vinegar, chunk pickle, mustard powder and celery salt with whisk. Add cabbage and stir until well coated.
    5. Heat tortillas as directed on package.
    6. Scoop and divide the warm pork into each boat, top with slaw, and garnish with pickle slice.

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