I’m not gonna’ lie to you – this is so ridiculously easy it doesn’t even qualify as a recipe. Spend 10 minutes preparing the pork shoulder for the slow cooker and then a few hours later serve dinner in less than 10 minutes. What?! Yep, that’s right — TEN minutes!
I’ve seen Pork Taco recipes that add a little Mexican flare but I love the southern flavor of these bad boys. Of course, if using the word “taco” creates a yearning for all things south-of-the-border, you may want to use a different recipe.
A Super Easy & Quick Dinner Recipe from ThePeacefulMom.com!
- 3 - 4 pound pork shoulder
- 2 tablespoons olive oil
- Lawry's Seasoning Salt (approximately 3 tablespoons)
- 3 cups prepared barbecue sauce (we use Jack Daniel's Original - the sauce, not the alcohol!)
- 3 cups prepared coleslaw
- 10 soft taco size flour tortillas
- fresh cilantro (optional)
- Add olive oil to a large skillet to coat the bottom of the pan and heat over medium.
- Sprinkle all sides of the pork shoulder with Lawry's Seasoning Salt. I use a light sprinkling but you can use more if you like more flavor.
- Using a large meat fork, place the pork shoulder in the pan and fry each side of the meat for 2-4 minutes or until it is golden brown.
- Place pork shoulder in the slow cooker and cover with about 2 cups of your favorite BBQ sauce.
- Cook on high for 1 hour, then turn to low for 6 - 8 hours depending on the temperature of your slow cooker.
- Remove pork from slow cooker and shred in a large bowl.
- Add 1 cup of BBQ sauce to the shredded pork and stir to coat the meat evenly.
- Place about 1/4 cup of pork on a soft flour tortilla and top with 1/4 cup of coleslaw and cilantro if using.
- Serve with baked beans.
We buy freshly shredded cabbage and use Marie’s Cole Slaw dressing but you can see this cole slaw dressing recipe here. You will want a slightly sweeter cole slaw to balance the tangy flavors of the BBQ sauce.
To make this gluten free substitute corn tortillas or gluten free flour tortillas.
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