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.
So agree that the summer is going so fast. Love the combo of sweet and spicy flavors. Indeed this is a great twist. I am absolutely loving this chipotle BBQ pulled pork tacos. And that creamy cilantro lime coleslaw finishes them off perfectly!
Anu – My Ginger Garlic Kitchen recently posted…How to Make Masala Chaas | Spiced Buttermilk | Video Recipe
Thanks, Anu!
Summer goes by WAY too fast! I’m wishing it would slow down just a little. These tacos look SO good, Keri! I recently discovered a pulled pork version at my favorite Mexican restaurant, so I’m dying to try these, too. Love the chipotle flavor!
Thanks, Gayle! Summer definitely goes by way too fast!
I’m loving your cilantro lime coleslaw, it looks crunchy and refreshing. These tacos are great for the 4th of July, I just might whip these up for my friend’s picnic.
I missed seeing this recipe in the summer but I’m making it for tomorrow’s dinner! You don’t have to since the roast when you remove it from the brine (before putting in the oven)? Just want to make sure!
Rinse not since 🙁
Nope, no need to rinse! Enjoy, this is a favorite of mine! 🙂
Hi Keri,
These tacos were bloooody delish! We didn’t have any more BBQ sauce left, so we made a hoisin and greek yoghurt sauce! We just do 1 cup of yoghurt and two tablespoons of hoisin, it gives a really good zingy and sweet flavour to the pulled pork!
Keri! These should be a featured recipe! These were amazing!!!! Especially the bbq sauce and slaw… I was licking my fingers to the very last drop. AMAZING!
P.s. whenever I look for recipes I always browse your page first and find the best ones!
Braden!!! I’m so happy you loved them. These are one of my favorites ? I miss you!!!
This recipe looks amazing & I can’t wait to try it! In your pictures, it looks like charred flour tortillas (?), but in your recipe you mention corn tortillas. Do you have a recommendation for a particular type..and brand??
Thanks! Just found your blog & ❤ it!
Hi Liz! Thank you for the kind words They are corn tortillas! I don’t have a particular brand that I buy, usually whatever I can find at the grocery store is what I pick up 😊
I am a very picky eater and absolutely love these tacos. My husband is a cook an does the household menus as cooking and was quite surprised when I told I wanted to try these. But he rolls out the smoker when he makes his. Also yummy with pulled chicken breast and pulled turkey breast.
So glad you enjoyed them Jena! Would love to have a smoker, I bet that makes all the difference 😊 Great to know pulled ch omen and Turkey work, too!
Could I use Chicken for this recipe and if I did would I brine it still?
While the taste of these was good, 1.5 hours per pound at 225 degrees was not nearly long enough for the pork to reach an internal temperature of 200 degrees. In doing a little research, the pork should be cooked for 2 hours per pound.
I have made these tacos at least a half dozen times for an assortment of eaters aged 12-70 who all really enjoyed it. I just love the mix of flavors…the pork, the bbq sauce, the coleslaw…they just mesh so well it’s hard to stop eating. Thank you for this great recipe!
I’m making this divine recipe for the second time in as many weeks!.. I had two picky eaters who loved these tacos. They both said the chipotle barbecue sauce was one of the best barbecue sauces ever!… I also used my Traeger to smoke the pork shoulder… great recipe and thank you for your posting it!
Can i make the cabbage a day a head of time or