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–+ servings

Pulled pork tacos with chipotle slaw

Pulled pork tacos with chipotle slaw combine juicy, slow-cooked pork with a creamy, slightly spicy slaw. Served in soft corn tortillas and accompanied by a fruity Garnacha from Campo de Borja, the result is a harmonious taste experience. Ideal for BBQ lovers and fans of Mexican cuisine.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main course
Cuisine Mexican
Servings 2 People
Calories 850 kcal

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

Nutritional values per portion

Calories: 850kcalCarbohydrates: 60gProtein: 45gFat: 50g
Keyword BBQ, Campo de Borja, Chipotle slaw, Garnacha, Pulled pork tacos
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