Pulled Pork Tacos with Pineapple Slaw Recipe
INGREDIENTS
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and
diced
2 tbsp. extra-virgin oliveoil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper
flakes
8 corn tortillas
DIRECTIONS
- In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
- Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
- When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
- Top tortillas with shredded pork and pineapple slaw.
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