Slow Cooker BBQ Pulled Pork Tacos
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Recipe by Isabel Eats.
Ingredients
Scaled from 10. Cooking times barely change.
- ¼ lb pork loin, (cut into large 4-inch chunks)298 cal
- 0.03 cup broth (chicken, beef or vegetable will work)0 cal
- ⅛ tbsp olive oil13 cal
- ⅛ tbsp paprika2 cal
- a pinch of ground cumin0 cal
- 2 pinches of kosher salt0 cal
- ⅛ cup Sugar Free BBQ Sauce with Chipotles (or your favorite store-bought bbq sauce, plus more to taste)116 cal
- ⅛ 16-ounce bag coleslaw mixnot counted
- ¼ cup plain Greek yogurt29 cal
- ¼ tbsp white wine vinegar1 cal
- ⅛ tbsp lime juice1 cal
- ⅛ tbsp honey6 cal
- a pinch of salt0 cal
- a pinch of garlic powder0 cal
- 0.05 cup chopped fresh cilantro0 cal
- 3 corn tortillas358 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
This doesn't match the 403 cal above. Go by the ingredients — they're what you can actually weigh.
Method
- 01
Place the pork, broth, olive oil, paprika, cumin and sea salt into a slow cooker. Cover and cook on high for 4 hours or on low for 7-8 hours, until the meat is very tender.
- 02
When tender, pull the meat apart with a fork until completely shredded.
- 03
Add the sugar free bbq sauce, toss to coat and taste. Add more sauce if desired.
- 04
Add all the ingredients to a large mixing bowl and toss together until combined. Taste and season with more salt if necessary.
- 05
Warm the corn tortillas on a hot griddle, skillet or in the microwave. Fill each tortilla with shredded bbq pork and top with coleslaw.