George’s Pulled Pork Tacos
What You’ll Need!
Seasons & Spices
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
George's BBQ Sauce (to taste)
Ingredients
Pork shoulder
Soft tortillas (corn or flour)
Shredded lettuce
Diced tomatoes
Diced onions
Sliced jalapenos (optional)
Fresh cilantro (optional)
Sour cream (optional)
Let’s Get Cooking!
Preheat your oven to 325°F (163°C).
In a small bowl, combine the paprika, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper to create a spice rub for the pork.
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Place the pork shoulder in a roasting pan or Dutch oven and pour the chicken broth around it.
Cover the pan tightly with foil or a lid and place it in the preheated oven. Slow cook the pork for approximately 3 to 4 hours or until it is tender and easily falls apart.
Once the pork is cooked, remove it from the oven and let it cool slightly. Using two forks, shred the pork into small pieces.
In a large skillet or saucepan, heat George's BBQ Sauce over medium heat. Add the shredded pork to the sauce and stir until the pork is evenly coated. Simmer for a few minutes to allow the flavors to meld together.
Warm the tortillas either by placing them in a dry skillet over medium heat or by wrapping them in foil and placing them in the oven for a few minutes.
Assemble your tacos by placing a generous amount of the pulled pork onto each tortilla. Top with shredded lettuce, diced tomatoes, diced onions, sliced jalapenos (if desired), fresh cilantro (optional), and a dollop of sour cream.
Serve the Pulled Pork BBQ Tacos immediately and enjoy!
Psst…Not down to do a full load of dishes? Break out the crockpot! Drop in your pork shoulder on low and go. Once it registers at 200 degrees, let it set for at least 20 minutes, shred, and serve.
