Pulled pork with sweet and tangy barbecue sauce makes a perfect summer supper. But rather than serving it with the usual mac ‘n’ cheese, we decided to give it a fun twist by turning it into a tasty taco. We cooked the pork low and slow on the stove, then nestled it into toasted tortillas and topped it off with fresh tomatoes, radishes and avocado chunks. And instead of regular tortillas, we chose a version made with cauliflower, which cuts down on the carbs and calories. This BBQ pulled pork tacos recipe tastes indulgent, but it’s actually a better-for-you bite! Give it a try and then comment below.
Prep tip: Cooking the pork in the flavorful sauce ensures it turns out fall-apart tender. To shred the meat once it’s cooked, use two forks to remove any excess fat from the pork, then press the tines into the roast. Next, simply pull in opposite directions to shred the meat.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 lbs. boneless pork butt
- 1 1/2 cups bottled barbecue sauce
- 12 cauliflower corn taco shells, such as Ortega, warmed
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted, peeled, sliced
- 3 radishes, sliced
Instructions
PrintIn large pot, sprinkle pork with 1/4 tsp. salt and 1/4 tsp. pepper. Add 1/2 cup barbecue sauce and enough water to just cover meat. Over high heat, bring to a boil. Reduce heat to low; cover. Cook, turning once, until meat is very tender, about 4 hrs.
Transfer pork to plate; let cool slightly. Shred meat. Toss with remaining barbecue sauce, adding cooking liquid 1 Tbs. at a time if meat is too dry. Cover and chill up to 2 days.
Just before serving, reheat pork. Fill taco shells with pork, tomatoes, avocado and radishes.
Nutrition
- Calories: 652 kcal
- Fat: 36 gram
- Saturated Fat: 11 gram
- Protein: 39 gram
- Carbohydrate: 43 gram
- Fiber: 5 gram
- Cholesterol: 138 mg
- Sugar: 19 gram
- Sodium: 857 mg
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