Jul 13 2026
Restaurants›Edley's Bar-B-Que›Pork Tacos Recipe

Pork Tacos Recipe

Inspired by Edley's Bar-B-Que
Time2h 30m
Serves8

Cheese, slaw, pico de gallo, tangy Viola sauce, and fried Tobasco onion straws.

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Ingredients

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Taco Filling

Slaw

Pico de Gallo

Tangy Viola Sauce

Fried Tobasco Onion Straws

Taco Assembly

Method

Pork Preparation

  1. 1

    Cook the Pork

    In a large pot, heat olive oil over medium-high heat. Season the pork shoulder with taco seasoning, salt, and black pepper. Sear the pork on all sides until browned (about 5 minutes).

  2. 2

    Slow Cook the Pork

    Reduce heat to low, cover, and cook for 4-6 hours until the pork is tender and easily shredded. Remove from pot and shred with two forks.

Slaw Preparation

  1. 3

    Make the Slaw

    In a bowl, combine shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate for at least 30 minutes.

Pico de Gallo Preparation

  1. 4

    Prepare Pico de Gallo

    In a bowl, mix diced tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Stir well and set aside.

Tangy Viola Sauce Preparation

  1. 5

    Prepare the Sauce

    In a small bowl, whisk together sour cream, hot sauce, lemon juice, and garlic powder until smooth. Set aside.

Fried Tobasco Onion Straws Preparation

  1. 6

    Soak Onions

    Soak thinly sliced onions in buttermilk for at least 30 minutes.

  2. 7

    Prepare Breading

    In a separate bowl, combine flour, cornmeal, Tobasco sauce, salt, and pepper.

  3. 8

    Fry Onions

    Heat oil in a deep frying pan over medium-high heat. Dredge soaked onions in the flour mixture and fry until golden brown. Drain on paper towels.

Taco Assembly

  1. 9

    Assemble Tacos

    Warm corn tortillas in a skillet. Fill each tortilla with shredded pork, slaw, pico de gallo, a drizzle of Viola sauce, and top with fried onion straws. Serve immediately.

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