Pulled Pork and White Slaw Hillbilly Tacos

Prep Time1

Cook Time3

Total Time4

Course: Main Course

Keyword: BBQ, pulled pork, slaw, tacos, white slaw

Servings: 8 people

I start here by getting that meat going, as this will take several hours at least. You don't want to rush it either, so if you have the time, take advantage of it. I used about a 4 pound pork loin. Using my Dutch oven, I let it go covered in the oven at about 250° for around 3-3 1/2 hours. To properly shred pork it needs to get way beyond the internal temp of 145° (that's the safe recommended eating temperature). When I smoke mine, I'm shooting for around 200° at least. You will know when it's ready because it will shred easily. The lower and slower you can go, the better.
I also drizzled about 1/4 cup Worcestershire sauce, some minced garlic, a few squirts of lime juice, and a little ground black pepper. Once it was done, I shredded it, and added a little BBQ sauce. Mix it all together with the juices in the bottom of the pot. Leave it covered until ready to serve.

In a sealable bowl, mix together 1/2 cup sour cream, 1/4 cup southern style mayonnaise, 1 tbsp Worcestershire sauce, 1 tbsp chili garlic sriracha sauce, 1 tspn Badia Sazón seasoning, 1/2 tspn ground black pepper, and a nice fat squirt of lime juice. Whisk everything together until it’s smooth and creamy. Cover with a lid and pop it in the fridge until you’re ready for it.

This is a quick pico de gallo option. You can buy premade pico, or go all out and hook up some homemade. There are some amazing recipes out there for it. This totally satisfies my pico craving though. I dice up a medium sweet onion, and mix it in with a can of Rotel with green chilies. Cover this up and set it to the side until later.

Start by removing any extra loose leaves that are wilted. These and any other scraps all go to my compost pile.
Next you wanna quarter it up into four wedges, and remove the cores by cutting down at an angle.
Chop/shred the cabbage and place it in a sealable container. Next dice up a medium sweet onion, put that in there with the cabbage. Finally add 1/2 cup apple cider vinegar, 1/2 cup sugar, and 1 cup of southern style mayonnaise.
Mix that all together evenly. Season your slaw with salt and pepper to taste while you're mixing everything. When you are satisfied, cover with a lid and pop it in the fridge until you're ready for it. If it looks a little dry right now, don't worry. The water inside the cabbage will come out and become a lot more creamy as it sets.

I toast my own tortillas in a cast iron skillet. You can even keep these warm in another cast iron skillet in the oven if needed. Everything came out perfect, no soggy tortillas or anything. Preheat a cast iron skillet on medium heat and drizzle a little olive oil in there. You’ll have to drizzle a little more in there every few tortillas to keep your skillet from drying out.
When it’s good and hot, back the heat off one notch. Toss a tortilla in there and only toast each side for 30 seconds tops. When it’s done transfer it to a cooling rack. Keep toasting and stacking them. But don’t stack them in a single stack. Keep them offset so they don’t stick together. Once they’re all done, transfer them to a cast iron skillet (stacking them the same way), and place them in an oven on warm (if you aren't ready to serve yet).

Go ahead and build those tacos, top with a little shredded cheese, and season to your liking. Dig in and enjoy these delicious hillbilly tacos!