“Sweet Heat” pulled-pork tacos

After making barbacoa tacos, I wanted to try the same thing but with pork, instead of beef. Pulled pork has a completely different flavor space, from beef, so there’s a lot to play with. I didn’t want traditional pulled pork; my goal was tacos, so I wanted more spiciness, less barbecue.

“Sweet Heat” pulled-pork tacos Recipe

Sweet Heat pork tacos

By ramseyp Published: April 24, 2016

  • Yield: 8 Servings
  • Prep: 30 mins
  • Cook: 8 hrs 0 min
  • Ready In: 8 hrs 30 mins

After making barbacoa tacos, I wanted to try the same thing but with pork, instead of beef. Pulled pork has a completely different …

Ingredients

Instructions

  1. Cut the pork roast into manageable pieces, roughly the same size.
  2. Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side.
  3. Turn on the slow cooker to high, to warm it for later.
  4. While the roast is searing, whisk all the ingredients in a bowl, creating a thick liquid.
  5. Move the seared pieces of roast to the slow cooker. Pour the liquid over the pieces of roast, as evenly as you can. Use a spatula to get as much of it from the bowl as you can.
  6. Cover the slow cooker and cook on high for around 8 hours.
  7. After 8 hours, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
  8. Heat up a dry skillet over medium, medium-high heat. Add pulled pork to it, stirring occasionally to sear it. Do not over-cook. You're looking to "crisp" it up some.
  9. Move all finished pulled pork to a container, ready to serve.
  10. For tacos - place a scoop of pork into warmed tortillas. Add shredded cabbage and drizzle with your favorite barbecue sauce.
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