Pulled Pork Tacos
Easy Charro Beans
Ingredients
- 4 lb boneless Boston butt pork roast, cut into 3 pieces
- 1 cup barbecue sauce
- ¼ cup packed brown sugar
- 3 cloves garlic, minced
- 1 Tbsp chili powder
- ½ head green cabbage, shredded
- 1 (20-oz) can pineapple chunks, drained
- ½ cup thinly sliced red onion
- 2 Tbsp olive oil
- 1 Tbsp fresh lime juice
- 1 tsp crushed red pepper
- 1 (16-oz) pkg corn tortillas
Instructions
- Place pork in a 5- to 7-quart slow cooker. Stir together barbecue sauce, brown sugar, garlic, and chili powder; pour over pork.
- Cover and cook on LOW 9 to 11 hours or until pork is very tender. Shred pork with 2 forks.
- Stir together cabbage, pineapple, onion, oil, lime juice, and red pepper; season with salt and pepper to taste.
- Heat tortillas according to package directions. Serve pork in tortillas topped with pineapple slaw.
Side Dish Ingredients
- 4 slices bacon, chopped
- ½ cup chopped onion
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 cup water
Side Dish Instructions
- Cook bacon in a large 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 20 minutes or until mixture is slightly thickened. Season with salt and pepper to taste.
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