Pulled Pork Tacos with Pineapple Slaw
Easy Charro Beans
Ingredients
- 1½ lb Boston butt pork roast
- ½ cup barbecue sauce
- 2 Tbsp brown sugar
- 2 cloves garlic, minced
- ½ Tbsp chili powder
- ½ small head green cabbage, shredded
- 1 (8-oz) can pineapple chunks, drained
- ¼ cup thinly sliced red onion
- 1 Tbsp olive oil
- 1 Tbsp fresh lime juice
- ¼ tsp crushed red pepper
- ½ (16-oz) pkg corn tortillas
Instructions
- Place pork in a 4-quart slow cooker.
- Stir together barbecue sauce, brown sugar, garlic, and chili powder; pour over pork. Cover and cook on LOW 8 to 10 hours or until pork is very tender. Shred pork with 2 forks.
- Stir together cabbage, pineapple, red onion, oil, lime juice, and red pepper; season to taste.
- Heat tortillas according to package directions. Serve pork in tortillas topped with pineapple slaw.
Side Dish Ingredients
- 2 slices bacon, chopped
- ¼ cup chopped onion
- 1 small jalapeño pepper, seeded and minced
- 1 clove garlic, minced
- 1 (15-oz) can pinto beans, drained and rinsed
- ½ cup water
Side Dish Instructions
- Cook bacon in a saucepan over medium heat until just beginning to crisp. Add onion, jalapeño, and garlic. Cook, stirring occasionally, until vegetables are tender and bacon is crisp.
- Add beans and water; bring to a boil, reduce heat, and simmer 15 minutes or until mixture is slightly thickened. Season to taste.
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