Texas Bbq Recipe
shredded pork, BBQ chili sauce, charra beans, mixed cole slaw, crispy tobacco onions, flour and crispy corn tortilla
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.
Main Ingredients
Method
Preparation Steps
Prepare the Pulled Pork
Rub the pork shoulder with salt and pepper. Place it in a slow cooker and cover with BBQ sauce. Cook on low for 8 hours or until the pork is tender and easily shredded.
Make the Coleslaw
In a large bowl, mix the coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper to taste. Set aside in the refrigerator to chill.
Heat the Charra Beans
In a saucepan over medium heat, warm the charra beans until heated through. Stir occasionally.
Prepare Tortillas
Warm the flour and corn tortillas in a dry skillet over medium heat until they are pliable.
Assemble the Texas BBQ
On each tortilla, layer shredded pork, a spoonful of charra beans, a generous amount of coleslaw, and top with crispy tobacco onions. Fold the tortillas and serve immediately.