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 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, no matter what time of year it is.
Combine all of the ingredients in a medium bowl, stir to incorporate, and set aside until ready to use.
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.