Pork Tacos with Cole Slaw & Guacamole (Adapted from Christan Willis)
I first saw this recipe and wondered about the combination? You’ve got slow cooked barbecue pulled pork combined with coleslaw, cilantro topped with guacamole and queso fresco. Would it work? The answer: it does indeed work! The sweetness of the barbecue sauce is offset nicely with the tangy slaw and limey guac. Then that queso fresco adds yet another dimension. This dish will be on my rotation – perfect for a weeknight meal OR tailgating. Top it off with a Paloma (recipe below) or margarita and you have an incredible dinner!
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/4 cup molasses or agave syrup
1/4 cup honey
2 cups ketchup
1/2 tsp cayenne
1/2 tsp chili powder
1 TBSP smoked paprika
2 TBSP salt
2 TBSP freshly ground black pepper
One 3-4 lb pork shoulder or Boston butt
8 oz coleslaw mix
1 cup plain Greek yogurt
2 TBSP white wine vinegar
2 TBSP lime juice
1/2 tsp honey
1 tsp salt
1/4 cup chopped fresh cilantro
Small corn tortillas, warmed
Queso fresco, crumbled
Guacamole (recipe at bottom)
For the barbecue sauce:
In small sauce pot combine the ketchup, honey, molasses (or agave), onion powder, garlic powder, paprika, cayenne and chili powder. Stir until combined and simmer on low.
For the pulled pork:
Rinse and dry the pork; rub pork with smoked paprika, salt and pepper.
Place the pork in a slow cooker, and add the barbecue sauce.
Cook on low for 10 hours or on high for 6 hours. Once fully cooked, pork should be tender enough to shred.
Remove from slow cooker and let cool slightly. Then shred using two forks.
Return pulled pork with remaining sauce to the slow cooker.
For the cilantro-lime slaw:
Add all the ingredients (except the shredded cabbage) to a large mixing bowl and mix together until combined.
Add in coleslaw mix and stir until well combined.
Assemble tacos with pulled pork, slaw, guacamole and queso fresco and serve with lime wedges on the side.
BEST EVER GUACAMOLE
This recipe is hands down THE best one for guacamole. The combination of flavors is incredible.
3 large cloves garlic
1 jalapeño pepper, cored, seeded, and chopped
3-5 ripe avocados, peeled, halved, and pitted
3 TBSP fresh lemon juice
2 plum tomatoes, seeded and chopped (I used 1/2 cup of grape tomatoes chopped)
2 scallions (green onions), white bulb and 3 inches green, diced
1 tsp Tabasco sauce
½ tsp salt
1 tsp freshly ground black pepper
2 TBSP chopped cilantro
In a food processor, with the motor running, drop the garlic and jalapeño pepper down the feed tube. Process until finely chopped.
Add 2 avocados and the lemon juice, and process until smooth. Transfer the mixture to a bowl.
Add the remaining avocados to the bowl and mash with a wooden spoon or fork. Add the tomatoes, scallions, Tabasco, salt, pepper, and cilantro. Mix thoroughly with a fork. Serve within an hour or two at room temperature.