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BBQ Pulled Pork Tacos

Source of Recipe


From "Our Sweet Basil Kitchen" by Cade and Carrion Cheney



List of Ingredients



• 1 (3.5-pound) boneless pork butt roast
  
• 1 tsp fresh ground black pepper
  
• 1½ Tbsp kosher salt
  
• 1 tsp cayenne pepper
  
• 2 tsp smoked paprika
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp dried thyme
  
• Corn tortillas
  
• Canola oil for frying
  
• 10 slices bacon, cooked crisp and crumbled
  
• Coleslaw, homemade or store-bought
  
• Barbecue sauce
  
• Cilantro for garnish
  






Instructions



1. In a small bowl combine all of the seasonings.
   Rub seasoning mixture generously over all sides of the pork and place in a slow cooker set on low for 8 hours.
   
   
2. When ready to assemble tacos, pour ½ inch oil in a large skillet over medium heat. When oil begins to shimmer, use tongs to place one tortilla at a time in the hot oil. Flip tortilla with tongs after 2 to 3 seconds in the hot oil. Flip tortilla with tongs after 2 to 3 seconds in the oil and then gently fold up one, making sure it does not touch the other side of the tortilla. Cook for a few seconds and then flip and repeat to make a taco shell. Set shell upside down over a paper towel-lined plate (do not lay shell on its side). Continue until all tortillas have been fried and shaped into shells. Sprinkle with a little sea salt.
   
   
3. Fill each taco with pork, bacon crumbles, and coleslaw. Drizzle with barbecue sauce and top with cilantro.
   
   Serves 4 to 6