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Memphis-Style Pulled Pork Mini Taco Bowls

memphis-style pulled pork mini taco bowls Appetizer
Memphis-Style Pulled Pork Mini Taco Bowls
  • Prep 35 min
  • Total 8 hr 30 min
  • Servings 12
  • Pinterest
    5
  • Print
    13
  • Save
    2
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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.

Nutrition Information

Nutrition Facts

Serving Size: 12 servings (2 bowls each)
Calories
460
% Daily Value
Total Fat
22
Saturated Fat
7
Trans Fat
0
Cholesterol
85
Sodium
1110
Protein
29
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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