Barbecue Pork Tacos with Honey Mustard Slaw

Stuckonsweet.com: Jessica from www.stuckonsweet.com

Recipe type: Tacos

Serves: 8-10

Ingredients

• 1 3-5 pound bone in or boneless pork roast
• Salt
• Pepper
• Garlic powder
• Your favorite barbecue sauce (I used Sweet Baby Ray's)
• 1 bag corn tortillas
• Chihuahua cheese

Honey Mustard Slaw

• 1 bag slaw mix
• 4 tablespoons dijon Mustard
• ¾ cup mayonnaise
• 3 tablespoons honey
• ¼ teaspoon plus ⅛ teaspoon salt
• a few pinches back pepper
• 2 tablespoons milk

Other optional toppings

• Red onion
• cilantro
• green onion
• scallions

Instructions

1. Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours. Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful no to shred the pork too much - you want nice chunks of pork in your tacos. Add about ½ cup to 1 cup of your favorite barbecue sauce depending on how big your pork shoulder was.
2. To make the slaw, whisk the mayo, dijon, honey, milk, salt and pepper in a bowl. Add the slaw to the honey mustard dressing and mix.
3. To prepare tacos, place a skillet over medium heat. Add one corn tortilla to the skillet then place a handful of cheese on top of it, then place another corn tortilla on top of the cheese so the tortillas are "glued" together with cheese. Warm through for about a minute or two then flip and warm through on the other side. Add pork to the tortillas then top with slaw and any additional toppings as you wish.