Slow Cooker Pulled Pork Tacos with Honey Mustard Slaw
Slow cooked bbq pulled pork topped with creamy and tangy honey mustard slaw makes a perfect warm weather taco! No oven and very little hands-on time!
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Servings: 8 tacos
Ingredients
For the pulled pork:
- 3-5 lb boneless pork roast
- salt and pepper , to taste
- 1 Tbsp garlic powder
- 1/4 cup cup (plus extra for mixing later) BBQ sauce (whatever your favorite is)
For the Honey Mustard Slaw
- 1 bag slaw mix (I used broccoli slaw)
- 4 Tbsp dijon Mustard
- ¾ cup mayo or Miracle Whip (or plain Greek yogurt, even!)
- 3 Tbsp honey
- ¼ tsp salt
- a few pinches black pepper
- 2 Tbsp milk
For the tacos
- 8-10 Tortillas
Instructions
- Liberally season the pork with salt, pepper and garlic powder, then brush the top with your favorite barbecue sauce. Place in a slow cooker on low for 8 hours (or on high for 4 hours). Shred pork with two forks, and mix with extra barbecue sauce (amount will vary depending on size of your pork and your desired coverage - we like it saucy, so we added about a cup to our 3 lb pork roast).
- Combine all of the slaw ingredients, besides the slaw itself, in a bowl and mix well. Stir the slaw in until thoroughly coated. If you use a traditional coleslaw type of mix, I would wait until you are closer to ready to serve to mix so it doesn't get soggy. The broccoli slaw holds up better, which is one reason I like it better.
- To assemble tacos, warm tortillas then top with generous helping of pulled and then top with the slaw and devour!
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