Ingredients
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 cup molasses
- 1/4 cup honey
- 2 cups ketchup
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- 1 tablespoon smoked paprika
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 1 2-pound pork shoulder or pork butt
- 8 ounces coleslaw mix
- 1 cup plain Greek yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
- Small corn tortillas, warmed
- Queso fresco, crumbled
- Lime wedges
Chef notes
I love the sweet and slightly spicy barbecue sauce that is a staple to Kansas City. These tacos are great for game-day because you can cook the pork overnight and easily assemble them in no time.
Preparation
For the barbecue sauce:
In small sauce pot combine the ketchup, honey, molasses, onion powder, garlic powder, paprika, cayenne and chili powder. Stir until combined and simmer on low.
For the pulled pork:
1.Rinse and dry the pork shoulder, rub pork with smoked paprika, salt and pepper.
2.Place the pork in a slow cooker and add the barbecue sauce.
3.Cook on low for 10 hours or on high for 6 hours. Once fully cooked, pork should be tender enough to shred.
4.Remove from slow cooker and let cool slightly. Then shred using two forks, coat pulled pork with remaining sauce in the slow cooker.
For the cilantro-lime slaw:
Add all the ingredients to a large mixing bowl and toss together until combined.
To serve:
Assemble tacos with pulled pork, slaw and queso fresco and serve with lime wedges on the side.
