Hillbilly Tacos (Print Version)
Ingredients:
01 -
4-6 pounds pork shoulder roast.
02 -
¼ cup store bought or homemade pork rub.
03 -
12 ounce can Dr Pepper (Coca Cola or root beer work too).
04 -
1 tablespoon hickory liquid smoke.
05 -
2 (14 ounce) bags coleslaw mix.
06 -
⅓ cup white sugar.
07 -
¼ cup milk.
08 -
½ cup mayonnaise.
09 -
¼ cup buttermilk.
10 -
1 teaspoon Dijon mustard or yellow mustard.
11 -
1 ½ tablespoons apple cider vinegar.
12 -
1 ½ tablespoons lemon juice.
13 -
2 tablespoons freshly grated onion (or ½ teaspoon onion powder).
14 -
½ teaspoon salt.
15 -
1 teaspoon freshly ground black pepper.
16 -
Corn or flour tortillas (enough for serving; you may need more for doubling up if using corn tortillas).
17 -
1 bottle of your favorite BBQ sauce.
Instructions:
01 -
Rinse the pork shoulder under running water and pat it dry. Generously massage the pork rub onto every inch of the shoulder, ensuring it is evenly coated. Sprinkle with additional salt and pepper (optional), then place it in the slow cooker. Add a can of Dr. Pepper to the slow cooker and evenly distribute the liquid smoke along the sides of the pork. Cook on the low setting for 8 to 10 hours, or until the pork is very tender. Once finished cooking, remove the pork from the slow cooker and discard the leftover liquid (you can keep some to keep the shredded pork warm). Remove the bone and shred the pork using two forks or shredding claws. Remove any excess fat as you shred the meat.
02 -
Add both bags of coleslaw mix to a large mixing bowl. In a smaller bowl, whisk together the white sugar, milk, mayonnaise, buttermilk, Dijon mustard, apple cider vinegar, lemon juice, grated onion, salt, and black pepper until well combined. Pour the whisked mixture over the coleslaw mix and stir well to combine. Let it sit for about an hour before serving (if possible). Stir before serving.
03 -
Warm or char tortillas in a dry skillet. Add pulled pork to the tortillas, then top with coleslaw. Drizzle with BBQ sauce, to taste.