BARBECUE PORK TACOS WITH HONEY-MUSTARD SLAW

BARBECUE PORK TACOS WITH HONEY-MUSTARD SLAW: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

11/8 teaspoons salt, divided
5/8 teaspoon freshly ground black pepper, divided
1 teaspoon garlic powder
1 (3-pound/1.5 kg) pork shoulder roast
11/2 cups (375 g) barbecue sauce, divided
3/4 cup (175 g) mayonnaise
1/4 cup (44 g) Dijon mustard
3 tablespoons (60 g) honey
2 tablespoons (30 ml) milk
4 cups (280 g) shredded cabbage
1 cup (110 g) matchstick carrots
1/2 cup (15 g) chopped fresh cilantro, plus more for serving
12 corn tortillas

Cooking Instructions:

In a small dish, combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the garlic powder. Season the pork shoulder roast on all sides and place it in the slow cooker. Add 1/2 cup (125 g) of the barbecue sauce, cover, and cook on high for 2 hours, then turn it down to low and cook for an additional 6 hours.

While the pork is cooking, make the slaw dressing by whisking together the mayonnaise, Dijon mustard, honey, milk, and remaining 1/8 teaspoon each salt and pepper in a medium bowl. Transfer the dressing to a glass jar, cover, and refrigerate until serving time. (The dressing will keep in the refrigerator for up to 1 week.)

Using two forks, carefully shed the pork inside the slow cooker and discard any large fatty pieces. The pork should pull apart easily; if not, cover and cook on low for an additional 30 minutes to 1 hour. Add the remaining 1 cup barbecue sauce to the slow cooker and toss to combine.

In a large bowl, combine the shredded cabbage, carrots, and chopped cilantro. Drizzle with half of the slaw dressing and toss to combine.

To assemble the tacos, place a layer of slaw on each tortilla, top with shredded pork, drizzle with additional slaw dressing, and sprinkle with cilantro.