Barbecue Pork Tacos With Apple Slaw Recipes

Steps:

• Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours., Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving., Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices., Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.

Steps:

• Marinate and cook the pork:
• Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
• Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
• Preheat the oven to 425°F.
• Heat reserved​ 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
• Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143-149°F. Remove from the oven and rest for 10 minutes before slicing.
• Make the slaw:
• Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
• To assemble:
• Assembling a taco is a very personal thing so I'm not going to tell you how to make yours, but here's how I do mine:
• I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
• I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there's no holding back. So get in there like a shot of tequila and make a mess!

Steps:

• For the sticky pork: Preheat the oven to 300 degrees F.
• Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
• Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.
• For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated.
• When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside.

Steps:

• For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
• For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
• Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
• Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.