Slow Cooker BBQ Pulled Pork Tacos

Method5 steps · about 4 hr 10 min

1. 1

   Step 1: Put all the pork-loin (2½ pounds) chunks, vegetable broth (¼ cup), olive oil (1 tablespoon), paprika (1 tablespoon), ground cumin (½ teaspoon) and the teaspoon kosher salt (1 teaspoon) in a slow cooker. Cover and cook on HIGH for about 4 hours, until the pork is fully cooked and very tender enough to pull apart. Continue on the same setting if the meat still needs time.

   Slow-cook pork on HIGH until pull-apart tender · 240 minUses 2½ pounds pork loin, cut into large 4-inch chunks · ¼ cup already-prepared vegetable broth · 1 tablespoon olive oil · 1 tablespoon paprika · ½ teaspoon ground cumin · 1 teaspoon kosher salt for the pork

2. 2

   Step 2: When tender, pull apart all the cooked pork with forks until fully shredded.

   Uses Complete very tender cooked pork-loin batch

3. 3

   Step 3: Toss all the cooked shredded pork with the measured 1½ cups ready chipotle BBQ sauce. Taste and add separate extra ready sauce only if desired.

   Uses Complete cooked shredded pork · 1½ cups already-prepared Sugar Free BBQ Sauce with Chipotles · Extra already-prepared chipotle BBQ sauce, to taste if desired

4. 4

   Step 4: In a large bowl toss all the coleslaw vegetable mix with all the plain Greek yogurt (2 cups), white wine vinegar (2 tablespoons), lime juice (1 tablespoon), honey (1 tablespoon), ½ teaspoon coleslaw salt, garlic powder (¼ teaspoon) and chopped cilantro (½ cup) until evenly combined. Taste and add separate extra salt only if needed. Keep the slaw chilled until the pork is ready; this can be prepared during the slow cook.

   Uses 1 package (16 ounces) coleslaw vegetable mix · 2 cups plain Greek yogurt · 2 tablespoons white wine vinegar · 1 tablespoon lime juice · 1 tablespoon honey · ½ teaspoon salt for the coleslaw · ¼ teaspoon garlic powder · ½ cup chopped fresh cilantro

5. 5

   Step 5: Warm all 30 corn tortillas on a hot griddle or skillet, or in the microwave, until pliable and hot. Divide all the actual BBQ shredded pork and prepared cilantro-lime coleslaw among the tortillas. Serve as 10 portions of 3 tacos with coleslaw.

   Uses 30 corn tortillas · Complete warm BBQ-coated shredded pork · Complete prepared cilantro-lime yogurt coleslaw