Pulled Pork Tacos

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Irresistible Pulled Pork Tacos are made from fall-apart tender pork in a crispy cheese taco shell. Top them off with crunchy coleslaw! Pair these with my Strawberry Salad and you’ll have an amazing summer lunch or dinner!

Pulled Pork Tacos | With Sesame Slaw

Man oh man is this one a doozie! I have previously mentioned my love for crispy cheese before. Well, this recipe is crispy cheese to the MAX because I decided to encase some delicious pulled pork and sesame slaw with a beautiful crispy cheese taco. That’s right. I made a taco shell out of cheese. And, let me tell you, it is seriously the bomb dot com. Oh my goodness gracious are these good. I may even say addictive. The taste of crispy salty cheese with the sweet and warm pulled pork along with the cold sesame slaw is like magic in your mouth and will send you to the moon and back. Well, maybe not literally, but I was certainly close to heaven after one bite.

I loved these so much that I entered them into a Better Home & Garden taco recipe contest. I’ll keep you posted on what happens with that. But, in the mean time, I’d recommend making these ASAP. They do take a little time and a little extra effort, but oh mama, they are so worth it.

Main Ingredients Needed

Here is what you’ll need to make the pork, sesame slaw and the crispy cheese taco shells:

For The Pork:

• Pork shoulder roast– 3-4 lb roast is the perfect size.
• Beef broth + BBQ sauce– Combined together and added to the crock pot. I used my a brand of BBQ sauce that I like to use.
• Salt + pepper– to taste.
• Yellow mustard brown sugar + BBQ sauce- combined together and added to the pork after its cooked and shredded.

For The Sesame Slaw:

• coleslaw cabbage mix + green onions + cilantro– I like to use the bagged coleslaw from the grocery store. Combine coleslaw, green onions and cilantro together.
• Sesame oil + white vinegar + garlic + salt & pepper– combine together and pour over slaw mix.

For The Crispy Cheese Taco Shells:

• Cheddar cheese– grated.

How To Make Pulled Pork Tacos | Directions

Start out by getting some pork shoulder into a crock pot. Add a few things and set it on high for 3-4 hours. Then shred it and add in a few more things and keep it warm. Mix the slaw together and toss it with the dressing. And last, make your crispy cheese taco shells! Yum yum yum. Yum yum. Yum. I’m drooling just thinking about these.

Step 1: Place Pork Shoulder In Crock Pot

Place pork shoulder into cold crock pot and cover with beef broth, BBQ sauce, salt and pepper. Cover with lid and cook on high for 3-4 hours or until pork is very tender.

Step 2: Shred Cooked Pork

Remove pork from crock pot and drain off fat and most of the cooking liquid, leaving about 1 cup in the bottom. Shred pork being sure to remove any visible fat. Place shredded pork back into warm crock pot and stir in remaining 1 cup BBQ sauce, mustard, brown sugar, salt and pepper to taste. Keep warm in crock pot until ready to serve.

Step 3: Make Sesame Slaw

Combine cabbage mix, cilantro and onions. Set aside. In small bowl, mix sesame oil, vinegar, garlic, salt and pepper together. Pour over slaw and toss to combine. Set aside until ready to serve.

Step 4: Make Cheese Taco Shells

Preheat a small (preferably non stick) skillet to medium heat. Sprinkle 1/2 cup shredded cheese into hot skillet, making a 4-5 inch circle (approximately). Cook until cheese is completely melted and the bottom is golden brown. Remove carefully in one piece and place on some paper towels. Dab the top to remove any excess grease and quickly place over a small cup or handle to shape cheese into a taco shell shape. Let crispy cheese cool and remove. Repeat this process until all shells have been formed.

Step 5: Prep To Serve

To serve, spoon some warm pulled pork into the bottom of a crispy cheese shell and top with sesame slaw.

Storing Leftover Tacos

To store leftover pulled pork tacos, place the pork and slaw in separate airtight containers. Both will keep in the fridge for a couple days until the slaw starts to get slimy and gross.

Loved Pulled Pork Tacos? Give These Recipes a Try…

• Smoked Pork Butt
• Loaded Pulled Pork Nachos Recipe
• Instant Pot Pork Chops
• Asian Tacos
• Dorito Taco Salad Recipe

Anyways, these are highly rated in my family! Even my 9 year old niece said “wow….these are good” after one bite! Everyone will love them! Promise! 🙂

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5 from 2 votes

Pulled Pork Tacos Recipe

Irresistible Pulled Pork Tacos are made from fall-apart tender pork in a crispy cheese taco shell. Top them off with crunchy coleslaw!

servings 6 servings

Prep Time 35 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the pulled pork:

• ▢ 3-4 lb boned pork shoulder roast
• ▢ 1 cup beef broth
• ▢ 1 cup favorite BBQ sauce
• ▢ salt
• ▢ pepper
• ▢ 1 cup favorite BBQ sauce
• ▢ 1 tablespoon yellow mustard
• ▢ 1/2 cup brown sugar

for the sesame slaw:

• ▢ 4 cups coleslaw cabbage mix
• ▢ 2 green onions sliced
• ▢ 1/4 cup chopped cilantro
• ▢ 2 tablespoons sesame oil
• ▢ 1 tablespoon white vinegar
• ▢ 1 clove garlic minced
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper

for the crispy cheese taco shells:

• ▢ 6 cups grated cheddar cheese

US Customary – Metric

Instructions

• Place pork shoulder into cold crock pot and cover with beef broth, BBQ sauce, salt and pepper. Cover with lid and cook on high for 3-4 hours or until pork is very tender.
• Remove pork from crock pot and drain off fat and most of the cooking liquid, leaving about 1 cup in the bottom. Shred pork being sure to remove any visible fat. Place shredded pork back into warm crock pot and stir in remaining 1 cup BBQ sauce, mustard, brown sugar, salt and pepper to taste. Keep warm in crock pot until ready to serve.
• For the sesame slaw, combine cabbage mix, cilantro and onions. Set aside. In small bowl, mix sesame oil, vinegar, garlic, salt and pepper together. Pour over slaw and toss to combine. Set aside until ready to serve.
• Preheat a small (preferably non stick) skillet to medium heat. Sprinkle 1/2 cup shredded cheese into hot skillet, making a 4-5 inch circle (approximately). Cook 2-3 minutes or until cheese is completely melted and the bottom is golden brown. Remove carefully in one piece and place on some paper towels. Dab the top to remove any excess grease and quickly place over a small cup or handle to shape cheese into a taco shell shape. Let crispy cheese cool and remove. Repeat this process until all shells have been formed.
• To serve, spoon some warm pulled pork into the bottom of a crispy cheese shell and top with sesame slaw.

Nutrition

Calories: 954kcal | Carbohydrates: 62g | Protein: 57g | Fat: 53g | Saturated Fat: 28g | Cholesterol: 211mg | Sodium: 2172mg | Potassium: 940mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1476IU | Vitamin C: 20mg | Calcium: 905mg | Iron: 4mg

Course: Dinner

Cuisine: Mexican

Keyword: pulled pork tacos