Save

4
Print

13
Pinterest

6
Facebook

1
Email

0

Memphis-Style Pulled Pork Mini Taco Bowls

Prep 35 min
Total 8 hr 30 min
Servings 12

Pinterest

6
Print

13
Save

4
Email

0

Memphis is known for sweet and smoky pulled pork. Turn this easy slow-cooker pulled pork into crowd-pleasing appetizers that are the perfect size for every party. ...MORE + LESS -

Ingredients

Pork

2 teaspoons (10 mL) salt

1 1/2 (7 mL) teaspoons chili powder

1 teaspoon (5 mL) ground cumin

1/2 teaspoon (2 mL) onion powder

1/2 teaspoon (2 mL) black pepper

1 boneless pork shoulder roast (3 1/2 lb/1.8 kg)

1/2 cup (125 mL) cider vinegar

2 cups (500 mL) bottled barbecue sauce (hickory flavour)

Slaw

1/4 cup (50 mL) mayonnaise

1 tablespoon (15 mL) sugar

1 tablespoon (15 mL) cider vinegar

1 tablespoon (15 mL) pickle relish

1 teaspoon (4 mL) ground mustard

1/8 teaspoon (0.5 mL) celery seed

1 1/2 cups (375 mL) coleslaw mix

Tacos

24 Old El Paso™ mini tortilla bowls

24 dill pickle slices

Steps

Hide Images

1

In small bowl, mix salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
2

Heat 12-inch (30 cm) nonstick skillet over medium-high heat. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4- to 5-quart (4- to 5-L) slow cooker. Cover and cook on Low heat setting 8 to 10 hours or until roast is very tender.
3

Remove roast to cutting board; discard liquid from slow cooker. In slow cooker, stir together 1/2 cup (50 mL) vinegar and the barbecue sauce. With 2 forks, shred roast. Return to slow cooker; stir gently to mix with sauce. Increase heat setting to High; cover and cook 30 minutes or until thoroughly heated.
4

In medium bowl, mix mayonnaise, sugar, 1 tablespoon (15 mL) vinegar, the relish, ground mustard and celery seed with whisk. Add coleslaw mix; stir until well coated.
5

Heat bowls as directed on package. Scoop about 2 tablespoons (30 mL) warm pork into each bowl; top with 1 tablespoon (15 mL) slaw, and garnish with pickle slice.

Expert Tips

Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.
Last-minute entertaining? Use your favourite prepared pulled pork and slaw in the mini tortilla bowls.