Pulled Pork Tacos

5 from 1 vote

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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!

Crispy Cheese Pulled Pork Tacos with Sesame Slaw

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…

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! 🙂

5 from 1 vote

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 mins
Cook Time 4 hrs
Total Time 4 hrs 35 mins

Ingredients

for the pulled pork:

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

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

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15 Responses
  1. Dana

    OMG! Those look seriously delicious!! I love the pulled pork tacos (in wonton wrappers) at Applebee’s, but these sound even better with cheese.

  2. Kelly

    Lauren, I am thinking about making these for a party of about 100 people. Do you think that the shells will hold if I make them a day or so in advance? Feel free to email me at the email address provided. Thanks!

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  5. Laura Stanley

    5 stars
    I made these last night. Wow!!! What a great combination of tastes. The pork was delicious. Thanks for stating to scrape off the fat. Not having worked with this cut of pork before, I would probably have just started shredding it before realizing how much fat there was. The sesame slaw was so yummy. The cheese shells were super easy and also very good. The meal is very rich especially with those cheese shells. Next time I might try corn tortillas and just add cheese to the topping. I followed the recipe exact except for adding a few extra green onions to the mix. I have 2 other items on my menu for this month and will post our taste buds’ comments then. Thanks for the best food blog out there.

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  7. Natalie @ Cooking for My Kids

    Where oh where have these tacos been all my life? Wow…I cannot wait to add these to my Tuesday Tacos menu.

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  10. Cassidy

    So glad you linked to this on facebook. I have never seen this recipe, but am now super excited to make it. I already have some pulled pork I made and this would be a perfect way to use it up.

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