SMOKED PULLED PORK TACOS RECIPES

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SMOKEY PULLED PORK TACOS WITH CREAMY COLESLAW RECIPE ...



Smokey Pulled Pork Tacos with Creamy Coleslaw Recipe ... image

Provided by Mission Foods

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 7

8 Mission Street Tacos Corn Tortillas, warmed
quarter cup Water
1 lb Pork shoulder blade roast (pork butt)
2 tsp Sweet and smoky pork rub seasoning
quarter tsp Smoked paprika
1 cup Shredded cabbage
2 Tbsp Favorite coleslaw dressing

Steps:

  • In a crock pot, place water then pork roast. Sprinkle roast with pork seasoning and paprika. Cover; set temperature to HIGH and cook for 6 hours or until pork is tender enough to shred with a fork.
  • Reserve 1 cup of drippings.
  • To shred pork: remove pork from crock pot and place on cutting board. Remove any fat pieces, then pull apart pork into small pieces and place in a large bowl; add reserved drippings and mix well.
  • Meanwhile, in a medium bowl, stir together cabbage and coleslaw dressing; mix well.
  • Down the center of one corn tortilla, place ¼ cup meat then top with 2 tablespoons coleslaw. Repeat with remaining tortillas and coleslaw.

Nutrition Facts : Calories calories

CAROLINA PULLED PORK TACOS | SMITHFIELD



Carolina Pulled Pork Tacos | Smithfield image

A Smithfield Foods Recipe

Provided by Smithfield

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

1/2 cup(s) mayonnaise
2 tbsp. apple cider vinegar
1 tsp. garlic powder
1/2 tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1/4 cup(s) green cabbage, shredded
1/4 cup(s) red onion, peeled, sliced thin
2 cup(s) Smithfield Smoked Pork Picnic Shoulder, cooked, pulled
1/2 cup(s) sweet barbecue sauce
8 crispy corn tostadas, warmed
2 oz. cheddar cheese, shredded
1 tbsp. cilantro leaves

Steps:

  • In a small bowl, mix mayonnaise, apple cider vinegar, garlic, sugar, salt and pepper until smooth.
  • In another bowl, mix shredded cabbage and red onion; drizzle with dressing. Toss to coat; set aside.
  • In a medium saucepan over medium heat, cook pulled Smithfield Smoked Pork Picnic Shoulder and sweet barbecue sauce for 5 minutes or until heated through.
  • To serve, layer each tostada with 1 tablespoon shredded cheddar cheese, 1/4 cup barbecue pulled pork, 2 tablespoons cabbage slaw and a cilantro leaf.

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