Easy Barbecue Pulled Pork Tacos with Honey Mustard Slaw

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Barbecue Pulled Pork Tacos with Honey Mustard Slaw are a mouthwatering fusion of smoky, tangy, and sweet flavors wrapped in a warm cheesy tortilla. Slow cooked barbecue pulled pork is piled onto a soft tortilla then topped with a simple honey mustard slaw. This recipe is perfect to feed a crowd and simple enough for a weeknight meal. 

Why I love this recipe

We eat tacos at least once a week in our house. There are several reasons why, but the most important ones are, they are easy to make and always taste delicious. I love this slow cooker pulled pork recipe because one recipe for pork can turn into several different meals like these Pulled Pork Sliders with Garlic Aioli or these Pork Tacos with Avocado Cream Sauce. So put this pork recipe in your back pocket!

Why they are so amazing

• Minimal effort – These tacos come together in just 20 minutes after the pork has been slow cooked for 8 hours. The process is simple, the ingredients are minimal, but the result is a very flavorful taco. 
• Unique – These are not traditional Mexican pork tacos, making them unique and different. 
• Feeds a crowd – This recipe can feed a lot of people, be used for leftovers or transformed into other meals. Some ideas are serving it over rice or on a bun instead of in a tortilla.
• Amazing texture – The pulled pork is super tender, the honey mustard slaw is crunchy, the tortillas are warm and soft and the cheese is gooey and melted. The combination of all of these ingredients creates a wonderful bite that not only tastes amazing, but offers a ton of texture in every bite. 

The Ingredients for Barbecue Pulled Pork Tacos 

I kept this recipe simple. When it comes to tacos, layering flavors is easy. Each ingredient shines on its own, but when they are combined is when the magic happens. Let’s check out the ingredients!

• Pork shoulder – I use a 3-4 pound pork shoulder. You can use boneless or bone in.
• Salt, pepper and garlic powder – A little salt, pepper and garlic powder is all you need to season the pork shoulder and the honey mustard slaw. 
• Barbecue sauce – Barbecue sauce is slathered all over the pork shoulder before slow cooking. As the pork slow cooks, its juices mix with the barbecue sauce helping flavor the pork. 
• Slaw – A bag of store bought coleslaw is all you need. 
• Honey – The honey adds sweetnesss to the slaw, but also pairs really well with the smoky pork. 
• Dijon mustard – I love dijon mustard. It’s tangy and hearty. It adds such a nice brightnesss to the slaw. 
• Mayonnaise (not pictured) – A little mayonnaise is the base of the honey mustard for the slaw. 
• Milk (not pictured) – A little milk helps thin out the honey mustard so it easily coats the slaw.
• Tortillas – You can use corn or flour tortillas. 
• Cheese – Cheese is added between two tortillas to create a quesadilla before adding the pork and slaw. I prefer to use a quesadilla melting cheese like Chihuahua for this recipe. 
• Optional Ingredients -Diced red onion and cilantro for serving. 

How to make Barbecue Pulled Pork Tacos with Slaw

This recipe is super simple and everything can be prepared ahead of time. It’s perfect for a busy weeknight meal or large gathering. Let’s break it down and check out exactly how to make these tacos!

See? Simple enough, right? I love when the slow cooker does all the cooking for you. It really does make preparing family meals much easier! 

What to serve with barbecue pulled pork tacos

These can be enjoyed as a meal by themselves. They’re hearty and packed full of different nutritional elements. However, if you would like to add sides, here are some great options!

• Barbecue baked beans
• Rice – adding a little cilantro and lime for extra flavor. 
• Corn on the cob 
• Guacamole 
• Sweet potato fries
• Cowboy caviar 

Frequently asked questions

• Can I use a bone in pork shoulder? Yes you can. Note that the bone weighs a lot so if you want to make a lot of pulled pork, I suggest purchasing a 4-5 pound bone in pork shoulder. 
• Can I use a pork butt instead of a pork shoulder? Yes you can!
• What barbecue sauce should I use? Any kind will do! However, I suggest using one that has smoky flavors to enhance the flavor profile. 
• Can I use regular mustard instead of dijon? Nope! Regular mustard just doesn’t offer the same flavor as dijon. 
• Can I make the slaw ahead of time? Yes you can! I suggest making the morning of or a few hours before so it doesn’t get too soggy. However, it will last a few days in the refrigerator. 

If you’re craving a hearty taco, but want to keep it simple, this recipe for Barbecue Pulled Pork Tacos with Honey Mustard Slaw is definitely your jam. This recipe keeps on giving. Making a batch of these can turn into several different meals, making meal planning cheap AND easy. I hope you enjoy these tacos as much as we do! 

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Yield: 12

Barbecue Pulled Pork Tacos with Honey Mustard Slaw

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Barbecue pulled pork is piled onto a soft corn tortilla and topped with a sweet and tangy honey mustard slaw.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

Pulled Pork

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• 3-5 pound bone in or boneless pork shoulder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Barbecue sauce (any kind will do)

Honey Mustard Slaw

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• 1 bag slaw mix ( around 14 ounces)
• 3/4 cup mayonnaise
• 4 tablespoons dijon mustard
• 2 tablespoons milk
• 3 tablespoons honey
• 1/2 teaspoon salt
• 2 pinches black pepper

Additional Ingredients

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• Corn or flour tortillas
• Mexican cheese (either a blend or shredded Chihuahua cheese)
• Red onion or green onion (optional)
• Cilantro (optional)
• Sliced Avocado (optional)

Instructions

1. Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this).
2. Place in a slow cooker and cook on low for 6-8 hours or on high 3-4 hours) Once cooked, remove pork shoulder and slightly shred – discard any fatty parts. Careful not to shred the pork too much – you want nice chunks of pork in your tacos. Add about ½ cup to 1 cup of your favorite barbecue sauce depending on how big your pork shoulder was; set aside.
3. To make the slaw, whisk the mayo, dijon, honey, milk, salt and pepper in a bowl. Add the slaw to the honey mustard dressing and mix.
4. To prepare tacos, place a skillet over medium heat. Add one corn tortilla to the skillet then place a handful of cheese on top of it, then place another corn tortilla on top of the cheese so the tortillas are “glued” together with cheese. Warm through for about a minute or two then flip and warm through on the other side. Add pork to the tortillas then top with slaw and any additional toppings as you wish.

Notes

Pork can prepared the day before and refrigerated overnight. Slaw can be made a few hours ahead of time, but not before that otherwise it can become watery.

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