South Carolina Pulled Pork Tacos

Staff Writer
South Carolina Pulled Pork Tacos
Pulled Pork Tacos
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 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. 

Ready in
4 h
6
Servings
675
Calories Per Serving
Deliver Ingredients
Makes
12 tacos

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. 

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.

Nutritional Facts

Total Fat
37g
57%
Sugar
17g
N/A
Saturated Fat
11g
55%
Cholesterol
111mg
37%
Protein
32g
63%
Carbs
49g
16%
Vitamin A
86µg
10%
Vitamin B12
1µg
19%
Vitamin B6
0.9mg
44%
Vitamin C
14mg
23%
Vitamin D
3µg
1%
Vitamin E
2mg
8%
Vitamin K
23µg
28%
Calcium
121mg
12%
Fiber
7g
27%
Folate (food)
43µg
N/A
Folate equivalent (total)
43µg
11%
Iron
4mg
21%
Magnesium
101mg
25%
Monounsaturated
15g
N/A
Niacin (B3)
8mg
39%
Phosphorus
504mg
72%
Polyunsaturated
8g
N/A
Potassium
922mg
26%
Riboflavin (B2)
0.6mg
33.4%
Sodium
1108mg
46%
Sugars, added
4g
N/A
Thiamin (B1)
1mg
87%
Zinc
5mg
35%

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