This post is sponsored by OhioPork.org. All opinions are my own.
Prepare yourselves for an awesome meal this week. I’ve combined your love of tacos with your love of BBQ pulled pork!
When you think of pork what’s the first thing that comes to mind? For me it’s bacon followed shortly thereafter by BBQ. That shouldn’t really come as a surprise. After living in Memphis, TN for 7 years pork took a special place in my heart. Obviously now I live in Ohio and as luck would have it this state also takes it’s pork seriously, so I fit right in.
After attending a taco competition last week featuring tacos from 15 restaurants in town, I decided to combine my love of tacos with my pork loving heart. My favorite way to cook BBQ pork is in my slow cooker cooked in my favorite beverage, root beer. So I did exactly that, then shredded it, smothered it in BBQ sauce, and assembled it into a corn tortilla topped with a bean and corn salsa, white cheddar, and a spicy avocado dressing. Can I go back in time and enter the taco competition?
Want to win a $300 LeCreuset Dutch Oven in the color of your choice? You can totally use it to cook your next pork recipe (heck you could even prepare this recipe in a Dutch oven). For a chance to win, take a quick survey about pork HERE! You don’t have to live in Ohio, all across the country are eligible!
For more information about Ohio Pork, visit: http://www.ohiopork.org/about-us.aspx
One year ago: No-Churn S’mores Ice Cream
Three years ago: Cheddar Swirl Breakfast Buns
Four years ago: Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce
SLOW COOKER PULLED PORK TACOS
1 onion, peeled and sliced
1 (3 1/2 – 4 lbs) boneless pork butt, fat trimmed
24 oz. root beer or other favorite soda (plus water to cover if needed)
2 cups BBQ sauce, plus more for topping
1 ripe avocado
1/2 jalapeño, roughly chopped (seeds removed if you prefer it less hot)
1 Tbsp chopped fresh parsley
1 Tbsp lemon juice
1 clove garlic
Salt and pepper, to taste
1/4-1/2 cup milk
16 corn tortillas
Corn and bean salsa, or other favorite salsa for topping
1 cup shredded white cheddar cheese
- Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the pork on top, and pour the root beer over the top. Set on low and and cook for 6-8 hours, or until cooked.
- Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add milk to thin out to your desired consistency. Refrigerate until ready to use.
- Once the pork is cooked, drain the liquid and then shred the pork using two forks. Stir in BBQ sauce until it reaches a desired consistency.
- To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the pork onto center of each tortilla. Top with salsa, cheese, and avocado dressing. Serve immediately.
Source: Adapted from by Slow Cooker Shredded BBQ Brisket.