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Memphis-Style Pulled Pork Mini Taco Boats™

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  • 35 min prep time
  • 8 hr 30 min total time
  • 17 ingredients
  • 12 servings
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Memphis is known for sweet and smoky pulled pork. Turn this easy slow-cooker pulled pork into crowd-pleasing appetizers that are the perfect size for every party.

Ingredients

Pork

2
teaspoons salt
1 1/2
teaspoons chili powder
1
teaspoon ground cumin
1/2
teaspoon onion powder
1/2
teaspoon black pepper
1
boneless pork shoulder roast (3 1/2 lb)
1/2
cup cider vinegar
1
bottle (18 oz) hickory brown sugar barbecue sauce

Slaw

1/4
cup mayonnaise
1
tablespoon sugar
1
tablespoon cider vinegar
1
tablespoon pickle relish
1
teaspoon ground mustard
1/8
teaspoon celery seed
1 1/2
cups coleslaw mix (from 14-oz bag)

Tacos

2
packages Old El Paso™ Taco Boats™ mini soft flour tortillas
24
dill pickle slices

Steps

  • 1 In small bowl, mix salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
  • 2 Heat 12-inch nonstick skillet over medium-high heat. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4- to 5-quart slow cooker. Cover and cook on Low heat setting 8 to 10 hours or until roast is very tender.
  • 3 Remove roast to cutting board; discard liquid from slow cooker. In slow cooker, stir together 1/2 cup vinegar and the barbecue sauce. With 2 forks, shred roast. Return to slow cooker; stir gently to mix with sauce. Increase heat setting to High; cover and cook 30 minutes or until thoroughly heated.
  • 4 In medium bowl, mix mayonnaise, sugar, 1 tablespoon vinegar, the relish, ground mustard and celery seed with whisk. Add coleslaw mix; stir until well coated.
  • 5 Heat boats as directed on package. Scoop about 2 tablespoons warm pork into each boat; top with 1 tablespoon slaw, and garnish with pickle slice.
  • 1 In small bowl, mix salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
  • 2 Heat 12-inch nonstick skillet over medium-high heat. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4- to 5-quart slow cooker. Cover and cook on Low heat setting 8 to 10 hours or until roast is very tender.
  • 3 Remove roast to cutting board; discard liquid from slow cooker. In slow cooker, stir together 1/2 cup vinegar and the barbecue sauce. With 2 forks, shred roast. Return to slow cooker; stir gently to mix with sauce. Increase heat setting to High; cover and cook 30 minutes or until thoroughly heated.
  • 4 In medium bowl, mix mayonnaise, sugar, 1 tablespoon vinegar, the relish, ground mustard and celery seed with whisk. Add coleslaw mix; stir until well coated.
  • 5 Heat boats as directed on package. Scoop about 2 tablespoons warm pork into each boat; top with 1 tablespoon slaw, and garnish with pickle slice.

Expert Tips

Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.

Last-minute entertaining? Use your favorite prepared pulled pork and slaw in the Mini Taco Boats™.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
433.3
Calories from Fat
200
% Daily Value
Total Fat
24.3g
37%
Saturated Fat
6.5g
32%
Trans Fat
0g
Cholesterol
85.2mg
28%
Sodium
1836.4mg
76%
Total Carbohydrate
27.9g
9%
Dietary Fiber
2.6g
10%
Sugars
21.1g
Protein
24.5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
13.60%
14%
Calcium
12.50%
12%
Iron
13.40%
13%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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