With cookout season fast approaching we're busting out all our grill recipes for the summer season. Here's one my Uncle James used to make when we would come over to watch the game or to get in a few games of NBA 2k. You can make these fresh but they also taste good with leftover pork from another dish.
1 3-5 pound bone in or boneless pork roast
Salt
Pepper
Garlic powder
Your favorite barbecue sauce (I used Sweet Baby Ray's)
1 bag corn tortillas
Chihuahua cheese
Honey Mustard Slaw
1 bag slaw mix
4 tablespoons dijon Mustard
¾ cup mayonnaise
3 tablespoons honey
¼ teaspoon plus ⅛ teaspoon salt
a few pinches back pepper
2 tablespoons milk
Other optional toppings
Red onion
cilantro
green onion
scallions
Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours.
Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful no to shred the pork too much - you want nice chunks of pork in your tacos.
Add about ½ cup to 1 cup of your favorite barbecue sauce depending on how big your pork shoulder was.
To make the slaw, whisk the mayo, dijon, honey, milk, salt and pepper in a bowl. Add the slaw to the honey mustard dressing and mix.
To prepare tacos, place a skillet over medium heat. Add one corn tortilla to the skillet then place a handful of cheese on top of it, then place another corn tortilla on top of the cheese so the tortillas are "glued" together with cheese.
Warm through for about a minute or two then flip and warm through on the other side. Add pork to the tortillas then top with slaw and any additional toppings as you wish.
