Name: Slow Cooker BBQ Pulled Pork Tacos
Prep time: 29 min 59 s
Cook time: 7 h 59 min 59 s
Total time: 8 h 29 min 59 s
Yield: 12
Cuisine: American
Ingredients: 2-3 lb pork shoulder; 1 cup bbq sauce of choice; 1 tablespoon apple cider vinegar; 1 tablespoon garlic powder; 1 tablespoon paprika; 1/2 tablespoon light brown sugar; 1 20 oz. can pineapple, drained; 2 habanero peppers, cut in half & seeded; 1/2 red pepper, cut in quarters & seeded; 1 cup red onion, roughly chopped; 1 handful of cilantro; juice of one lime; 1 tablespoon garlic; salt to taste; tortilla shells; queso fresco cheese; red cabbage, sliced

Ingredients

For the Pulled Pork

2-3 lb pork shoulder
1 Cup BBQ sauce of choice
1 Tablespoon apple cider vinegar
1 Tablespoon garlic powder
1 Tablespoon paprika
1/2 Tablespoon light brown sugar

For the Pineapple Habanero Salsa

1 20 oz. can pineapple, drained
2 habanero peppers, cut in half & seeded
1/2 red pepper, cut in quarters & seeded
1 Cup red onion, roughly chopped
1 handful of cilantro
juice of one lime
1 Tablespoon garlic
salt to taste

For the Taco Bar

tortilla shells
queso fresco cheese
red cabbage, sliced

Directions

For the Pulled Pork

Place your pork shoulder in the slow cooker along with the BBQ sauce.

Cover and cook on low for 7 hours.

Once the 7th hour hits, make your paste.

Mix together your water, ACV, Garlic, Paprika and Brown Sugar.

Take your pork shoulder out of the slow cooker and roughly shred it.

Place it back in the slow cooker and pour in your paste.

Cover and cook on low for another hour.

Take your pork pieces out of the slow cooker and shred them.

For the Pineapple Habanero Salsa

Add all your ingredients in a food processor.

Blend until smooth.

For the Taco Bar

Assemble your tacos using the tortilla shells, pulled pork, queso fresco, red cabbage, and pineapple habanero salsa.