A fun twist on the classic pulled pork and coleslaw… tacos! Chipotle BBQ pulled pork tacos are full of sweet and spicy flavor. The creamy cilantro lime coleslaw finishes them off perfectly!
We are officially one week away from the 4th of July. WHAAAAT?! Why do the summer months go by so darn fast? I know we officially entered summer just last week, but let’s be real.. it’s been feelin’ like summer for a lot longer than that! And, you know as well as I do once we celebrate the 4th of July, summer goes by in the blink of an eye.
Do you have anything fun planned in celebration of Independence Day? We will be enjoying good food with friends and family… and hopefully catching a few fireworks displays.
Speaking of enjoying good food… these pulled pork tacos are most definitely on my menu!
You guys have probably figured out by now that I’m completely obsessed with anything chipotle. You may remember the chipotle bbq sauce from a few weeks ago in these burgers. Well, I decided it needed to make an appearance again… in pulled pork tacos. I can’t even describe to you just how good these tacos are. Ok, well I can at least try!
If you love pulled pork and you love tacos, you’re most definitely going to love these. The pork is juicy and fall-apart-tender, the chipotle bbq sauce is sweet, smoky, and has just the right amount of heat. And, to finish it all off we have a creamy cilantro lime slaw. The combination of everything is simply to-die-for!
I may have devoured a lot more of these tacos than I should have, but YOLO.
Pulled pork is one of my favorite things. Ever. I also don’t have to tell you how much I love tacos. So, obviously I had to combine them.
Now, pulled pork tacos aren’t anything new. So, here I am with my spin on them – chipotle bbq sauce and a sour cream based slaw flavored with cilantro and lime. So. Much. Yes.
About two years ago I shared my classic pulled pork recipe. This pork is basically the same process, but the seasoning mix is different and instead of using the slow cooker, I use the oven. You can use the slow cooker or oven method for either one. When I’m serving a crowd, I typically use my oven because my slow cooker is just a small one. Other times when it’s just for a few of us, I can use my slow cooker. Either one produces the same result, so pick whichever works for you!
Now, I can eat that pulled pork completely plain and be perfectly happy. I probably ate a pound of it while I was pulling it. However, top it off with that chipotle bbq sauce and it’s even more delicious!
Then, pile all that into a taco and top it off with cilantro lime slaw? Heaven. Pure heaven, people.
Pulled pork tacos are where it’s at.
When you look at the recipe for these pulled pork tacos you may want to go running away, but trust me, they aren’t difficult! It just looks like a lot of ingredients/steps because of the brine/seasoning/toppings. You can do all of these things in advance, though. And all the steps are SUPER easy. I promise!
Now, go make these pulled pork tacos ASAP. Then, make ’em again. They are just that good. 😉
- 6 Cups Cold Water
- ¼ Cup Lime Juice
- ¼ Cup Kosher Salt
- ¼ Cup Light Brown Sugar
- 3 Garlic Cloves, smashed
- 1 (4-5 lb.) Pork Shoulder
- 2 Tablespoons Brown Sugar
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Extra-Light Olive Oil
- 1 Large Onion, finely diced
- 6 Cloves Garlic, finely minced
- ¾ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Cup Dry White Wine, water or chicken broth will work too!
- ¼ Cup Tomato Paste
- ¼ Cup Honey
- ½ Cup Brown Sugar
- 2 Tablespoons Dijon Mustard
- 1 Large Chipotle Pepper with 1 Teaspoon of the Adobo Sauce
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Worcestershire Sauce
- ¼ Cup Sour Cream
- 1 Teaspoon Dijon Mustard
- 1 Lime, zested and juiced
- 2 Tablespoons Cilantro
- 1 Tablespoon Sugar
- 2 Scallions, white and green part thinly sliced
- 4 Cups Cabbage, finely shredded
- 1 Cup Shredded Carrots Salt & Pepper, to taste
- Corn Tortillas, warmed and charred over a flame or dry skillet
- Cilantro Leaves, for garnish
- Lime Wedges
- 2 days before you plan on eating, whisk together the water, lime juice, salt, and sugar in a large bowl or pot. Add the garlic cloves and pork shoulder to a large ziptop bag and pour the liquid mixture overtop. Seal the bag and place it another bag to prevent any leaks. Put the pork in the fridge (preferably on a door shelf to keep it upright) for at least 12 hours, but up to 24 hours.
- Preheat the oven to 225º.
- Combine the spices in a small bowl and set aside.
- Remove the pork from the brine and place it into a baking dish. Pat it dry with paper towels.
- Season the meat with the spice mixture, being sure to coat the entire thing.
- Place the pork in the oven and let it cook for 1.5 hours per pound – so for a 5 lb. shoulder, it will take roughly 7.5 hours. I recommend using a probe thermometer if you have one and setting the temperature for 200º. That way, you don’t have to worry about constantly checking the temp towards the end. However, you can just as easily use a typical meat thermometer to test for doneness. Once the pork reaches 200º, remove it from the oven and pull it apart with two forks. I like to remove the shoulder to another pan to cut down on the amount of fat that ends up in the final product – this can be hard to do because it’s SO tender, so it falls apart easily!
- Heat the olive oil in a medium pot over medium/high heat. Add the onion and cook until soft and beginning to caramelize. Stir in the garlic and cook for another 30 seconds. Season with salt and pepper and then deglaze the pan with the wine. Add the tomato paste, honey, brown sugar, mustard, chipotle pepper and adobo. Give it a good stir and then let it reduce down for 15-20 minutes, or until thickened. Stir in the white wine vinegar and Worcestershire, and then puree the sauce using an immersion blender (or a regular blender, or food processor).
- Whisk together the sour cream, Dijon mustard, lime, cilantro, and sugar. Toss in the scallions, cabbage, and carrots until well coated. Season well with salt and pepper and then set the slaw in the refrigerator for at least 30 minutes. Toss well before serving and check for seasoning – you may need some more salt & pepper.
- Serve the tacos by piling the pork into a warm corn tortilla and top with the barbecue sauce and slaw. Garnish with cilantro and a squeeze of lime juice. Enjoy!
- Prep time for the recipe is 30 minutes and 12 hours of inactive prep time for the pork to brine.