Tender pulled pork meets spicy chipotle slaw – a BBQ delight with Spanish flair
These pulled pork tacos combine juicy, slow-cooked pork with a creamy, slightly spicy chipotle slaw. Served in soft corn tortillas and accompanied by a fruity Garnacha from Campo de Borja, the result is a harmonious flavour experience that will delight BBQ lovers.
Ideal vinification: Garnacha (Spanish, Campo de Borja DO)
A Garnacha from the Campo de Borja is characterised by intense aromas of red fruits, spices and a hint of herbs. Its balanced structure and soft tannins harmonise perfectly with spicy pulled pork and creamy chipotle slaw. The fruity note of the wine balances out the spiciness of the slaw and rounds off the flavour experience.
Further wine recommendations:
Tempranillo (Spain, Rioja DOCa) Tempranillo from Rioja brings flavours of dark cherries, vanilla, leather and fine roasted aromas – often due to ageing in barriques. This structure gives the dish depth, while the velvety tannins flatter the tender pulled pork. The Tempranillo brings enough vigour to keep up with the chipotle spiciness in the slaw without dominating. The result is a harmonious combination of spicy fullness and elegant fruitiness.
Zinfandel (USA, Sonoma County AVA) The Californian Zinfandel shines with notes of blackberries, stewed plums, black pepper and vanilla. Its juicy fruit and moderate acidity provide an ideal counterbalance to the slight spiciness of the slaw. In addition, the roasted wood note of the Zinfandel wonderfully complements the BBQ flavours of the pulled pork. An accessible, fruity all-rounder that perfectly captures the powerful flavour of this taco.
Syrah (France, Côte-Rôtie AOC) This Syrah combines dark berries, smoke, pepper and floral notes to create a complex, elegantly structured wine. Its savoury depth plays perfectly with the chipotle heat, while the silky tannins gently buffer the fat of the pork. The fine minerality brings freshness to the pairing without sacrificing intensity. Ideal for anyone who likes things a little more refined without sacrificing BBQ character.
Malbec (Argentina, Mendoza) Malbec is the powerful charmer for BBQ cuisine: with aromas of dark berries, violets, cocoa powder and roasted flavours, it strikes exactly the right note for tacos. Its round fruitiness complements the juicy pulled pork, while the depth and fine bite of the tannins provide structure. The pairing is particularly exciting thanks to the harmonious balance of creamy slaw and velvety wine – a real mouth-coating experience.
Cabernet Sauvignon (Chile, Maipo Valley) Powerful and concentrated, this Cabernet brings notes of cassis, blackcurrant, tobacco and eucalyptus. Its tannins are clear but polished, making it the ideal accompaniment for savoury BBQ dishes such as pulled pork. The structure of the wine contrasts with the soft texture of the meat, while the fresh acidity balances the creaminess of the slaw. An intense but controlled pairing with depth.
The recipe:
Pulled Pork Tacos mit Chipotle-Slaw
Cooking utensils
- 1 Slow Cooker oder Schmortopf
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Rührschüssel
- 1 Pfanne
Ingredients
- 500 g Schweineschulter
- 1 EL Paprikapulver
- 1 TL Kreuzkümmel
- 1 TL Knoblauchpulver
- 1 TL Zwiebelpulver
- Salz und Pfeffer nach Geschmack
- 200 ml BBQ-Sauce
- 4 Mais-Tortillas
Für den Chipotle-Slaw:
- 200 g Weißkohl fein geschnitten
- 1 Karotte geraspelt
- 2 EL Mayonnaise
- 1 EL Limettensaft
- 1 TL Chipotle in Adobo fein gehackt
- Salz und Pfeffer nach Geschmack
Preparation
- Schweineschulter mit den Gewürzen einreiben und im Slow Cooker mit der BBQ-Sauce 8 Stunden auf niedriger Stufe garen.
- Für den Slaw alle Zutaten in einer Schüssel vermengen und kalt stellen.
- Das gegarte Fleisch zerkleinern und in den Tortillas mit dem Slaw servieren.
Empfohlene Beilagen:
- Guacamole
- Pico de Gallo
- Maischips
