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Memphis-Style Pulled Pork Mini Taco Bowls

Name: Memphis-Style Pulled Pork Mini Taco Bowls
Prep time: 35 min
Total time: 8 h 30 min
Yield: 12
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

Prep 35 min
Total 8 hr 30 min
Servings 12

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.

June 16, 2016

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

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.

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.