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 with chipotle slaw
Cooking utensils
- 1 Slow cooker or casserole
- 1 Chopping board
- 1 Sharp knife
- 1 Mixing bowl
- 1 Pan
Ingredients
- 500 g Pork shoulder
- 1 tablespoon paprika powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 200 ml BBQ sauce
- 4 Corn tortillas
For the chipotle slaw:
- 200 g White cabbage finely chopped
- 1 Carrot grated
- 2 Tbsp mayonnaise
- 1 tablespoon lime juice
- 1 TL Chipotle in adobo finely chopped
- Salt and pepper to taste
Preparation
- Rub the pork shoulder with the spices and cook in the slow cooker with the BBQ sauce for 8 hours on a low setting.
- For the slaw, mix all the ingredients together in a bowl and chill.
- Shred the cooked meat and serve in the tortillas with the slaw.
Recommended side dishes:
- Guacamole
- Pico de Gallo
- Corn chips
