By Brittanie Peterson
Preheat your oven to 150°C (300°F).
Rub the pork shoulder with olive oil, salt, and pepper. Place it in an oven-safe dish.
Cover the pork shoulder with 1/2 cup of BBQ sauce. Cover the dish with aluminum foil and place it in the oven.
Roast the pork in the oven for about 3 to 3.5 hours, or until the pork is tender and easily shredded with a fork.
While the pork is cooking, prepare the cabbage slaw. In a large bowl, combine shredded cabbage, shredded carrot, chopped cilantro, the juice of one lime, and apple cider vinegar. Toss to combine. Season with salt and pepper, to taste.
Once the pork is done, remove it from the oven and let it cool slightly. Use two forks to shred the pork.
Heat the remaining 1/2 cup of BBQ sauce in a small saucepan or microwave until warm. Mix it with the shredded pork.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
Assemble the tacos by placing a generous amount of pulled pork on each tortilla, followed by a scoop of cabbage slaw.
Serve the tacos garnished with additional cilantro and a squeeze of lime, if desired.
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This American-Mexican Main Course Tacos recipe is ready in 4 hours and features pork shoulder, BBQ sauce, corn tortillas and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 150°C (300°F).
Rub the pork shoulder with olive oil, salt, and pepper. Place it in an oven-safe dish.
Cover the pork shoulder with 1/2 cup of BBQ sauce. Cover the dish with aluminum foil and place it in the oven.
Roast the pork in the oven for about 3 to 3.5 hours, or until the pork is tender and easily shredded with a fork.
While the pork is cooking, prepare the cabbage slaw. In a large bowl, combine shredded cabbage, shredded carrot, chopped cilantro, the juice of one lime, and apple cider vinegar. Toss to combine. Season with salt and pepper, to taste.
Once the pork is done, remove it from the oven and let it cool slightly. Use two forks to shred the pork.
Heat the remaining 1/2 cup of BBQ sauce in a small saucepan or microwave until warm. Mix it with the shredded pork.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
Assemble the tacos by placing a generous amount of pulled pork on each tortilla, followed by a scoop of cabbage slaw.
Serve the tacos garnished with additional cilantro and a squeeze of lime, if desired.
Calories per Serving: 480
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