Don't Hog The Tacos (3) Recipe
house smoked pulled pork, red cabbage slaw, fresh cilantro, fresh onion & pico de gallo. served on your choice of grilled flour or corn tortillas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Red Cabbage Slaw
Garnishes
Method
Cooking the Pulled Pork
- 1
Prepare the Pork
Mix the smoked paprika, brown sugar, salt, black pepper, garlic powder, and onion powder in a bowl. Rub the mixture all over the pork shoulder.
- 2
Smoke the Pork
Place the pork shoulder in a smoker and smoke it at 225°F for about 8-10 hours, or until it reaches an internal temperature of 195°F.
- 3
- 4
Add Liquid
Mix apple cider vinegar and water, then drizzle over the shredded pork to keep it moist.
Making the Slaw
- 5
Combine Ingredients
In a large bowl, combine the red cabbage, shredded carrot, chopped cilantro, lime juice, olive oil, salt, and pepper. Mix well and set aside to let the flavors meld.
Assembling Tacos
- 6
- 7
Assemble Tacos
On each tortilla, layer the smoked pulled pork, red cabbage slaw, fresh cilantro, diced onion, and pico de gallo. Serve immediately.
