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BBQ Pork Pulled Tacos

Source of Recipe

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


Recipe Introduction

"It seems like everyone is obsessed with #tacotuesday, but since neither of us grew up eating tacos, we are always looking for ways to mashup taco recipes with a childhood favorite. Since BBQ is in Cade's blood, we wanted to make a Southern taco with juicy pulled pork, thick slabs of bacon, with cool and crunchy coleslaw, all stuffed into crispy fried taco shells!"

List of Ingredients

â—¦  1 (3.5-pound) boneless pork butt roast
â—¦  1 teaspoon fresh ground black pepper
â—¦  1 ½ tablespoons kosher salt
â—¦  1 teaspoon cayenne pepper
â—¦  2 teaspoons smoked paprika
â—¦  1 teaspoon garlic powder
â—¦  1 teaspoon onion powder
â—¦  1 teaspoon dried thyme
â—¦  Corn tortillas
â—¦  Canola oil for frying
â—¦  10 slices bacon, cooked crisp and crumbled
â—¦  Coleslaw, homemade or store-bought
â—¦  Barbecue sauce
â—¦  Cilantro for garnish


Recipe

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.

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 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.

Fill each taco with pork, bacon crumbles, and coleslaw.
Drizzle with barbecue sauce and top with cilantro.

Serves 4 to 6