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BBQ Pulled Pork Tacos

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BBQ Pulled pork is great thing by itself or placed on some form of bread. However, there are so many other great ways to serve it. For example, try it on these bbq pulled pork tacos with bean and corn salsa.

To make these tacos, I used the exact same pork recipe that I use the make the pork sliders with garlic aoli. It gets made in the slow cooker with some salt, pepper, garlic powder and bbq sauce. It has great flavor and works perfect in these tacos.

BBQ Pulled Pork Tacos | realmomkitchen.com

Next is the bean and corn salsa. The beans, corn, and tomatoes used to make this, all come from a can. It uses both black beans and white navy beans. Then you add in somee chopped red onion, chopped cilantro, lime juice, lemon juice, cumin, chili powder, salt, and pepper. Just mix it all together and give it some time in the fridge for the flavors to develop.

You can serve these bbq pulled pork tacos on corn or flour tortillas. Just use what you like. If you go for flour, just be sure to get the small ones that are the same size of the corn tortillas.

BBQ Pulled Pork Tacos | realmomkitchen.com

BBQ Pulled Pork Tacos

Real Mom Kitchen

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Pork
Cuisine American
Servings 6 -7 servings
Calories

Ingredients
  

  • 1 3-5 lbs pork roast
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 tsp black pepper
  • barbecue sauce I use Sweet Baby Ray’s
  • 12-14 small torillas can be corn or flour

For the salsa:

  • 1 15 oz can black beans, drained & rinsed
  • 1 15 oz can navy beans, drained & rinsed
  • 1 15 oz can fire corn, drained & rinsed
  • 1 10 oz can diced tomatoes with green chilies, drained
  • ½ cup diced red onion
  • 1 lime juiced
  • 1 lemon juiced
  • ½ tsp cumin
  • ¼ cup cilantro
  • ½ tsp chili powder
  • salt & pepper to taste

Instructions
 

  • In a bowl, combine salt, garlic powder, and pepper. Rub the pork roast with the spice mixture. Place roast in the slow cook and drizzle about 1/2 cup of barbecue sauce over the roast.
  • Cover and cook on low for 8 hours (or high for 4-5 hours).
  • While the pork cooks, place all of the salsa ingredients together in a bowl. Stir together and place in the refrigerator. You want in in the refrigerator for at least 1 hour for the flavors to marry.
  • Once the pork is cooked, shred roast and discard any fatty parts. Add in 1 cup or so of the barbecue sauce and mix. Add more sauce if needed to make the desired consistency.
  • Serve pork inside warm tortillas topped with the bean and corn salsa. You will have more slsa than what you need for the tacos. You can also serve it on the side with chips. Serves 6-7.
Tried this recipe?Let us know how it was!

This recipe is inspired from Mind Over Munch.

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