Low & Slow Pork Bbq With Jalapeño Slaw Recipe

BREAKFAST FAVORITES

1. 1

   Prepare the rub by mixing paprika, brown sugar, garlic powder, onion powder, cumin, black pepper, and chili powder in a bowl.

2. 2

   Pat dry the pork shoulder and trim any excess fat.

3. 3

   Evenly rub the pork with the spice mix, coating all sides. Let the rub sit on the meat while you prepare the grill or smoker.

4. 4

   Preheat your smoker or oven to 225-250°F (107-121°C).

5. 5

   Place the pork on the grill or in the smoker, fat-side up. Cook until the internal temperature reaches 165-170°F (74-77°C), about 5-7 hours depending on the roast size.

6. 6

   Wrap the pork in foil or butcher paper and return to heat. Cook until the internal temperature reaches 195-203°F (90-95°C) and the meat is tender enough to shred, about 1-2 more hours.

7. 7

   Remove the pork from heat and let it rest, wrapped, for 25-30 minutes. Then shred into bite-sized pieces.

8. 8

   Make the jalapeño slaw: In a large bowl, combine shredded cabbage, shredded carrots, and sliced jalapeños.

9. 9

   Whisk together mayonnaise, apple cider vinegar, lime juice, honey, and salt until smooth. Toss the dressing with the cabbage mixture until evenly coated.

10. 10

    Warm the tortillas on a dry skillet or in the microwave until pliable.

11. 11

    To assemble: place a generous portion of pulled pork on each tortilla, top with jalapeño slaw, and roll into breakfast tacos.

12. 12

    Serve immediately. Optional hot sauce on the side.