Barbecue Pork Tacos with Honey Mustard Slaw
Prep time
Cook time
Total time
Recipe type: Tacos
Serves: 8-10
  • 1 3-5 pound bone in or boneless pork roast
  • Salt
  • Pepper
  • Garlic powder
  • Your favorite barbecue sauce (I used Sweet Baby Ray's)
  • 1 bag corn tortillas
  • Chihuahua cheese
Honey Mustard Slaw
  • 1 bag slaw mix
  • 4 tablespoons dijon Mustard
  • ¾ cup mayonnaise
  • 3 tablespoons honey
  • ¼ teaspoon plus ⅛ teaspoon salt
  • a few pinches back pepper
  • 2 tablespoons milk
Other optional toppings
  • Red onion
  • cilantro
  • green onion
  • scallions
  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). Place in a slow cooker and cook on low for 8 hours. Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful no 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.
  2. 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.
  3. 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.
Recipe by Stuck On Sweet at