Transform your BBQ game with our BBQ Pulled Pork Tacos with Backyard Slaw! Juicy pulled pork paired with a refreshing slaw, these tacos are a must-try.

Are you ready to take your taco night to the next level? Our BBQ Pulled Pork Tacos with Backyard Slaw are the perfect blend of smoky, savory pulled pork and crisp, refreshing slaw. These tacos are sure to be a crowd-pleaser at your next backyard gathering. Let’s get started and make your taco night unforgettable!

Items used in the recipe:

BBQ Pulled Pork Tacos w/ Homemade Slaw and Tortillashttps://www.youtube.com/watch?v=8sy5Kvqf0F8&t=556sAre you ready for the best Tacos you've ever made? This is the video for you because in todays episode I'm going to show you my smoked pulled pork Tacos with both homemade coleslaw as well as homemade Tortillas. You don't want to miss this one.

BBQ Pulled Pork Tacos w/ Backyard Slaw

Yield: 12+

Author: Delmarva Backyard

Prep time: 45 MinCook time: 8 HourTotal time: 8 H & 45 M

If you're a fan of pulled pork or tacos you don't want to miss out on this one. This is a perfect recipe for a small group or party. The BBQ flavors are intense and this BBQ Pulled Pork w/ Backyard Slaw recipe will have your guests begging for more.

Ingredients

Pulled Pork

8-10 lb Pork Butt/Shoulder
2 Sticks of Butter
2 (6 oz) Cans of Pineapple Juice
Canola Oil Spray
Killer Hogs The BBQ Rub
Apple Cider Vinegar

Tortillas

450 g All Purpose Flour
110 g Soft Butter
250 ml Water
5 g Salt

Slaw

1 Head Red Cabbage
1 Pk Shredded Carrots
1 Can Pineapple Tidbits
1 c Mayo
1 Tbsp White Vinegar
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
1 Tsp Celery Seed
1 Tsp Boars Night Out White Lightening Rub

Instructions

Trim extra fat off pork butt/shoulder
Mix 1 stick of butter with (1) 6 oz can of pineapple juice and inject into the pork butt/shoulder in a grid pattern as evenly as possible
Place on a wood-fired smoker at 225 F
Spritz with apple cider vinegar every 30 minutes
After 3 hours of smoke time, place pork butt/shoulder in a tin pan and place 1 stick of butter and (1) 6 oz can of pineapple juice in the pan. Leave uncovered and place back on the pit after raising the temp to 250 F
Continue to spritz every 30 minutes
After the bark has reached the color you’re happy with, cover the pan with tin foil
Finish cooking until a probe can be inserted into the pork and it feels like room temperature butter. This should occur near 200-205 F.
When the pork is done, take the pan off the smoker and place it in an oven that’s turned off to let it rest for 1-2 hours.
Slice a head of red cabbage into very small pieces
Mix the cabbage with a bag of shredded carrots
In a separate bowl, mix mayo, white vinegar, apple cider vinegar, celery seed, honey, and white lightning. Mix until blended well
Place the dressing on the cabbage and carrots and mix well. Place a cover on top and let sit in the refrigerator for at least 2-3 hours
Mix Flour with butter
Mix salt with the water and slowly add to the flour and butter mixture
Cut into 75 g dough balls and place a wet towel on top and let them sit at room temperature for 1-2 hours
Roll dough balls out to a tortilla shape and place in a cast iron pan with a little oil on medium heat. Fry for a couple of minutes on each side until you get just the color your looking for
Shred pulled pork and build your tacos

Notes

Canola oil spray helps develop the bark, make sure to spray the outside thoroughly
Use a lot of rub on the pork butt/shoulder. It’s a large piece of meat and needs a lot of rub. When you think you’ve used enough, use more
Slice the outside of the pork butt/shoulder in a cross pattern about 1/2 deep. This allows you to get more surface area for the rub
Make your slaw the night before so it can sit overnight. The flavors will be smoother and better blended
Make sure you let the pork rest for a minimum of 1.5 hours. This allows the juices to settle back into the meat providing a more juicy and favorable end product
Roll your tortillas out to the thickness you want the final product to be. They won’t change much in size during cooking

Additional Tips for Perfect Tacos:

Slow Cook the Pork: For the juiciest pulled pork, cook it low and slow. This allows the flavors to fully develop and the meat to become tender.
Warm the Tortillas: Briefly heat the tortillas on the grill or a skillet to make them pliable and enhance their flavor.
Layering: Start with a base of pulled pork, add the slaw, and then top with your favorite taco toppings like fresh cilantro or a squeeze of lime.
Pairing: Serve with a side of grilled corn or a refreshing margarita to complement the smoky and tangy flavors.

BBQ Pulled Pork Tacos with Backyard Slaw are a delicious addition to any BBQ menu. With tender pulled pork and a refreshing homemade slaw, these tacos are sure to impress your guests. Don’t forget to try different toppings and sides to make this recipe your own. Happy cooking and enjoy your next taco night with this flavorful recipe!

FAQ Section:

Q: Can I use store-bought slaw for this recipe? A: Yes, you can use store-bought slaw, but making your own fresh slaw will give a better texture and flavor.

Q: How do I keep the pulled pork warm for serving? A: Keep the pulled pork warm by placing it in a slow cooker set to warm, or cover it with foil and keep it in a low-temperature oven.

Q: What cut of pork is best for pulled pork? A: Pork shoulder or pork butt are the best cuts for pulled pork as they have the right amount of fat and marbling.

Q: Can I prepare the pulled pork in advance? A: Yes, you can make the pulled pork a day ahead and reheat it slowly before serving. It often tastes even better the next day as the flavors have more time to meld.

Q: How do I store leftovers? A: Store any leftover pulled pork and slaw in separate airtight containers in the refrigerator for up to 3 days. Reheat the pork gently on the stove or in the microwave.