Pulled Pork Tacos
easy summer crockpot dinner!
I know we all think of the crockpot as a fall and winter thing, but I am here for summer crockpot meals! They’re so easy, you don’t need to turn on your stove or oven, and your dinner can cook while you’re at the pool for the afternoon. It’s a win win win!
These Pulled Pork Tacos have all the flavors of a Texas barbecue wrapped up in a tortilla. You’re gonna love them. Don’t skip on the pickles!
Pulled Pork Tacos
Macros per serving: 405 cal, 11g fat, 43g carb, 7g fiber, 33g protein
Servings: 4 servings
Time: 3-5 hrs in the crockpot, 10 min of actual work
Ingredients:
Pork:
1-1.5 lb pork tenderloin
1/2 cup bbq sauce
2 tbsp coconut aminos
1 tbsp mustard
1 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
Coleslaw:
1 bag shredded cabbage
2 tbsp Mayo
1 tbsp mustard
3 tbsp white vinegar
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp dill
1 tsp honey
BBQ sauce, pickles
Tortillas
Instructions:
Add the ingredients for the pork into the crock pot. Cook on low for 5 hours or high for 3 hours.
Mix the ingredients for the slaw dressing (the mayo to the honey). Pour over the shredded cabbage and mix,
Shred the pork and add additional BBQ sauce.
Toast the tortillas. Assemble the tacos by adding the pulled pork, slaw, and pickles.
NOTES
Only toast as many tortillas as you are going to eat at that time.
If you want, you can dress just half of the coleslaw at first, then dress the rest when you need it. This will keep it fresher.
You can freeze the pulled pork if you have extra. Just add it to a a freezer friendly ziploc bag, press out the extra air, and store in the freezer.
