BARBECUE PORK TACOS WITH APPLE SLAW
We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings (16 tacos).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 396 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 954mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 3g fiber), Protein 25g protein.
BBQ PORK TACOS
These delicious Mexican style tacos are the perfect choice to prepare a quick dinner. Made with pork loin in a barbecue sauce and pico de gallo-style salad. I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one. Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos. Enjoy it.
Provided by Basic and Delicious
Categories Lunch/Snacks
Time 32m
Yield 25 tacos, 25 serving(s)
Number Of Ingredients 11
Steps:
- PORK.
- Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
- SALAD.
- Place all ingredients in a bowl stir well.
- TO SERVE.
- Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.
BBQ PORK WALKING TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
- Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
- Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
- Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.
OVEN-BAKED BARBECUE PORK TACOS
What could make barbecue blue corn tacos even better? Baking them so they're all hot and ready at the same time!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
- Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
- To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 570 mg, Sugar 7 g, TransFat 0 g
BARBECUE PORK BUTT TACOS
Make and share this Barbecue Pork Butt Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Fire up your grill.
- Combine all the spice rub ingredients in a bowl.
- Rub the pork butt all over with the spice mixture.
- Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
- To help keep the meat moist, fill a small metal pan with the water, cider, and orange and onion slices and place it under the meat to catch the drippings and provide steam.
- If your grill has a thermometer, keep the temperature of the grill at about 350°.
- Barbecue the pork slowly, turning it occasionally adn adding coals as necessary, for 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.
- Remove the pork from the grill and wrap it in foil; let meat rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat.
- Using a large knife or Chinese cleaver, chop the sliced meat into 1/2-inch chunks.
- While the meat is resting, you can fry the tortillas--heat the oil in a saute pan over med-high heat.
- Fry the tortillas until crispy, about a minute per side; drain on paper towels.
- On the plate--set out the crispy tortillas, a platter of chopped pork, and a bowl of pico de gallo (in a small bowl, toss together the tomatoes, onions, cilantro, jalapeno, and lime juice; season to taste with salt; best used the day it is made).
- Allow everyone to make their own tacos.
- You can set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepper Jack cheese.
- Don't forget the Margaritas:-).
Nutrition Facts : Calories 822.7, Fat 55.8, SaturatedFat 15, Cholesterol 149.7, Sodium 754.4, Carbohydrate 33.9, Fiber 5.6, Sugar 8, Protein 46.7
HONEY BBQ PULLED PORK TACOS
This recipe is pulled BBQ pork sandwich meets taco. It is the best of both and a fun way to change up your taco routine! The filling is really tasty-you can use any flavor barbecue sauce you like best, but the honey barbecue adds a nice sweet and spicy combination with the salsa mixed in. Top with a fruity mango or apple salsa on top for a little extra heat or flavor.
Provided by Rebekah Rose Hills
Categories Tacos
Time 5h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
- Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
- Add the bottle of barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue or salsa if needed.
- Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 91.2 g, Cholesterol 48.2 mg, Fat 13.5 g, Fiber 8.8 g, Protein 28.8 g, SaturatedFat 5 g, Sodium 2112.5 mg, Sugar 30.6 g
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- Combine all the slaw ingredients in a large bowl. Using tongs or clean hands, thoroughly toss everything until well combined. Cover and refrigerate until ready to serve, anywhere from 1 to 6 hours. Toss gently to recombine before serving.
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