Memphis Pork Tacos Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the pork shoulder, barbecue sauce, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
• STEP 2.Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork.
• STEP 3.Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the remaining sauce.
• STEP 4.To assemble the tacos, warm the tortillas in a dry skillet or microwave. Place a generous amount of pulled pork on each tortilla, top with coleslaw, and drizzle with additional barbecue sauce.
• STEP 5.Serve the Memphis Pork Tacos immediately and enjoy!

Cooking Tips

• For extra flavor, marinate the pork shoulder in the barbecue sauce mixture overnight before cooking.
• If you prefer a spicier taco, add more cayenne pepper or hot sauce to the barbecue sauce.
• To make the coleslaw, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Mix well and refrigerate until ready to use.

Storage and Serving

• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the pork, place it in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the leftover pulled pork on buns or in quesadillas for a quick and easy meal.