BBQ Pulled Pork Tacos

July 20, 2021
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BBQ pulled pork tacos! Just stop for a minute and think about that. An easy and perfect and, dare we say, consummate use for leftover pulled pork.

Two BBQ pulled pork tacos in a cardboard dish with a bear and a dish of coleslaw on the side.

Adapted from Matt Moore | The South’s Best Butts | Oxmoor House, 2017

BBQ pulled pork tacos. Because even the most creative of us run out of new ideas for tacos some nights. Warm tortillas are piled high with sweet pulled pork, spicy chipotle coleslaw, and tangy barbecue sauce. We bet you can’t stop at one. We know we certainly didn’t.–Angie Zoobkoff

WHAT IS THE DIFFERENCE BETWEEN PULLED AND SHREDDED PORK?

These tacos are made either with leftovers or pulled pork that you made specifically for this recipe. But what if you don’t have the forethought or time and just want to snarf down these little beauties? Pulled pork is made from a low and slow-cooked piece of pork that is so tender that it just falls apart when you touch it. It also has a distinctive taste and texture—juicy and melts in your mouth awesome—that comes from the cooking process. On the other hand, you can just cook up a small tenderloin and give a quick shred by pulling it apart with 2 forks. If you’re not a true pulled pork aficionado, you’ll probably enjoy it just as much—it is pork, after all.

BBQ Pulled Pork Tacos

Two BBQ pulled pork tacos in a cardboard dish with a bear and a dish of coleslaw on the side.

BBQ pulled pork tacos! The deliciously tender and slightly sweet pulled pork is heaped in a warmed tortilla with creamy chipotle slaw.

Matt Moore

Prep 25 mins

Chill 1 hr

Total 1 hr 25 mins

Make the slaw

  • Combine all the slaw ingredients in a large bowl. Using tongs or clean hands, thoroughly toss everything until well combined. Cover and refrigerate until ready to serve, anywhere from 1 to 6 hours. Toss gently to recombine before serving.

Assemble the BBQ pulled pork tacos

  • Melt 1 to 2 tablespoons of butter in a large cast-iron skillet over medium-high until it foams, about 1 minute. Add the tortillas, a couple at a time, and cook until the bottoms are lightly charred, 15 to 45 seconds.

  • Turn and top each with 3 ounces (85 g) pork and cook for 30 seconds. Fold the tacos slightly, and move to a large platter. Repeat with the remaining tortillas, adding butter as needed to the skillet between batches.

  • Top each taco with about 1/4 cup slaw and 1 tablespoon barbecue sauce. Serve immediately and don’t forget to pass additional barbecue sauce on the side.

Serving: 1serving (2 tacos)Calories: 834kcal (42%)Carbohydrates: 92g (31%)Protein: 27g (54%)Fat: 42g (65%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 114mg (38%)Sodium: 2171mg (94%)Potassium: 559mg (16%)Fiber: 7g (29%)Sugar: 53g (59%)Vitamin A: 6095IU (122%)Vitamin C: 42mg (51%)Calcium: 205mg (21%)Iron: 3mg (17%)

Originally published April 25, 2017

Recipe © 2017 Matt Moore. Photo © 2017 Time Inc. Books. All rights reserved. All materials used with permission.

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