This recipe comes together very quickly if you make the components ahead of time during a meal prep day. Allot 15 minutes prep time to make the pulled pork, spicy slaw, and marinated onions, and 6 to 8 hours in the slow cooker for the pork and to marinate the onions.
This recipe features COFFEE BBQ Spice Blend and makes a ton of slow-cooked pork, so I'd suggest freezing half so you have another meal ready to go!
Ingredients
- 4 pounds pork shoulder roast
- 2 tablespoons COFFEE BBQ Spice Blend or SMOKY Spice Blend
- 1 cup chicken broth
- 10 cloves garlic peeled
FOR TACOS
- Romaine lettuce leaves or small butter lettuce leaves
- 1 cup Spicy Slaw
- 1/2 cup Marinated Onions
- Fresh cilantro chopped
- Ranch Dressing, for serving
Instructions
Season the pork shoulder liberally with the spice blend on all sides.
Place the meat, broth, and garlic cloves in a slow cooker and cook on low for 6 to 8 hours.
Remove the pork from the slow cooker and reserve any remaining liquid. Allow it to cool slightly, then shred it with two forks.
Taste the shredded meat and spoon more of the reserved liquid over it if needed for additional flavor.
If needed, warm the slow cooker pork in a skillet over medium-low heat before assembling the tacos.
Assemble the tacos: Using one lettuce leaf per taco, layer on the warmed pork, slaw, marinated onions, and cilantro. Serve with ranch dressing on the side.
Notes
CHEF TIP
Use two lettuce leaves per taco for less messy tacos
NIGHTSHADE-FREE?
Use ITALIAN Spice Blend on the pork instead of SMOKY or COFFEE BBQ.
KITCHEN TIP
To make this in an Instant Pot (electric pressure cooker), cut the pork into 2- to 3-inch pieces and cook on high pressure with 1 cup of water for 45 minutes.