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.
- 1 3 & 1/2-pound pork roast (boneless)
- 4 tablespoons chili powder
- 1 tablespoon kosher salt
- 2 tablespoons ground cumin
- 1 tablespoon cayenne pepper
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1 tablespoon minced garlic
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- Cut the pork roast into manageable pieces, roughly the same size.
- Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side.
- Turn on the slow cooker to high, to warm it for later.
- While the roast is searing, whisk all the ingredients in a bowl, creating a thick liquid.
- 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.
- Cover the slow cooker and cook on high for around 8 hours.
- After 8 hours, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
- 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.
- Move all finished pulled pork to a container, ready to serve.
- For tacos – place a scoop of pork into warmed tortillas. Add shredded cabbage and drizzle with your favorite barbecue sauce.
easily a dozen tacos