South Carolina Pulled Pork Tacos

South Carolina Pulled Pork Tacos
Staff Writer

Delicatessan

 

There’s one dish that we’ll enjoy whether it’s football season or the Fourth of July, and that dish is pulled pork. This recipe, featuring a South Carolina version of it, makes it easy to enjoy the barbecue classic during the summer in taco form, and it's topped with a refreshing cabbage slaw. From the barbecue sauce and rub to the slaw, you’ll keep going back to this recipe over and over again this summer. 

6
Servings
729
Calories Per Serving
Deliver Ingredients

Ingredients

For the barbecue sauce

  • 1/2  Cup  yellow mustard
  • 1  Ounce  dark beer
  • 2  Tablespoons  apple cider vinegar
  • 2  Tablespoons  brown sugar
  • 1  Tablespoon  tomato purée
  • 1/4  Teaspoon  Worcestershire sauce
  • 1/8  Teaspoon  cayenne
  • 1  Tablespoon  black pepper, plus more to taste
  • 1/4  Teaspoon  salt, plus more to taste
  • 1/2  Tablespoon  garlic powder
  • 1/4  Cup  ketchup

For the pork, slaw, and assembly

  • 2  Tablespoons  plus 1/3 teaspoon smoked paprika
  • 1  Teaspoon  chipotle powder
  • 1/2  Teaspoon  onion powder
  • 1/2  Teaspoon  garlic powder
  • 1/2  Teaspoon  black pepper, plus more to taste
  • 1/2  Teaspoon  brown sugar
  • 1/4  Teaspoon  mustard powder
  • 1  Tablespoon  salt, plus more to taste
  • 2  Pounds  pork shoulder
  • One  of each of the following, diced into large pieces: apple, orange, lemon, fennel bulb, onion, and carrot
  • 2  Cups  apple cider
  • 2  Cups  dark beer
  • 2  Cups  finely shredded Savoy cabbage
  • 1/4  Cup  mayonnaise
  • 1 1/2  Tablespoon  vinegar
  • 1  Teaspoon  sugar
  • 1/2  Teaspoon  celery salt
  • Juice of 1/2 lemon
  • 12  small corn tortillas, warmed
  • 1/2  Cup  chopped chives, for garnish

Directions

For the barbecue sauce

Combine all of the ingredients in a medium bowl, stir to incorporate, and set aside until ready to use.

For the pork, slaw, and assembly

In a small bowl, combine the 2 tablespoons of smoked paprika, chipotle powder, onion powder, garlic powder, ½ teaspoon of black pepper, brown sugar, mustard powder, and the 1 tablespoon of salt to create the rub. 

Heat a grill to medium-high. Rub the pork shoulder all over with the rub and grill all over to give it a nice char, about 2 minutes per side. 

Meanwhile, preheat the oven to 300 degrees. In a large roasting pan, combined the diced fruit and vegetables with the cider vinegar and dark beer. Add the pork shoulder to the mixture and roast in the oven for 3 hours. 

While the pork is roasting, make your coleslaw. Add the cabbage to a large bowl and set aside. Whisk together the mayonnaise, vinegar, sugar, celery salt, lemon juice, and 1/3 teaspoon of paprika in a small bowl. Season with salt and pepper to taste and toss with the cabbage. Refrigerate until ready to serve.

Place the saucepan of barbecue sauce over low heat. When the pork shoulder is fork-tender, remove the bone and shred, discarding the bone and any extra fat. Combine the shredded pork with 1 cup of the warmed barbecue sauce and keep warm until ready to serve. 

To serve, fill the warmed tortillas with a little bit of pulled pork, then top with the coleslaw and chives. 

Nutritional Facts

Total Fat
24g
34%
Sugar
25g
28%
Saturated Fat
6g
25%
Cholesterol
197mg
66%
Carbohydrate, by difference
63g
48%
Protein
66g
100%
Vitamin A, RAE
48µg
7%
Vitamin B-12
11µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
111mg
11%
Choline, total
222mg
52%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
69µg
17%
Iron, Fe
8mg
44%
Magnesium, Mg
142mg
44%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
738mg
100%
Riboflavin
1mg
91%
Selenium, Se
85µg
100%
Sodium, Na
829mg
55%
Water
272g
10%
Zinc, Zn
12mg
100%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.