Pulled Pork Tacos
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 (or use flour 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.
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