These BBQ Pulled Pork Tacos with Slaw combine tender smoky pulled pork, BBQ sauce, ooey gooey melted cheese, and sweet tangy slaw served in a crunchy taco shell.
They are easy and quick to prepare, ready in just 20 minutes. Try the tinfoil hack listed in the recipe. It works great! This recipe makes 5 tacos and will serve 2 people.
I make this Crockpot Smoky Pulled Pork ahead of time to use in this recipe.
Need a dessert to go with it? Try these Chocolate Peanut Butter Lava Cakes for Two or this Red Velvet Cake for Two.
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How to make BBQ Pulled Pork Tacos
For the creamy coleslaw
In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
Add the shredded coleslaw mix and toss until well-coated.
Chill in the refrigerator while you make the tacos.
Toss again right before serving on the tacos.
For the BBQ pulled pork tacos
Preheat the oven to 400°F (200 C).
For 5 tacos, make 4 rolls from small sheets of tinfoil (loosely rolled) and space evenly in the bottom of an 8 x 11 inch baking pan. Click for tinfoil and click for an 8 x 11 baking dish.
Arrange the taco shells standing up in the baking pan with tinfoil rolls in between each.
Scoop the pulled pork into each taco shell.
Drizzle with barbecue sauce.
Sprinkle generously with cheese.
Bake until the cheese has melted, about 8 - 10 minutes.
Top with coleslaw. Enjoy!
You may also enjoy
- Pulled Pork Fries
- 3 Ingredient Hawaiian Pulled Pork
- Zesty Pulled Chicken
- Beef Tenderloin and Elote Tacos
- Beer Battered Fish Tacos
- Beer Battered Shrimp Tacos
BBQ Pulled Pork Tacos
Equipment
Ingredients
For the Coleslaw:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 ½ tablespoon sugar
- ⅛ teaspoon salt
- ½ teaspoon onion powder
- 1 teaspoon celery seeds
- 8 oz bag coleslaw mix
For the Tacos:
- 5 hard taco shells
- ½ pound Smoky Pulled Pork
- ½ cup barbecue sauce
- 1 cup shredded cheese (like Colby Jack or Double Cheddar)
Instructions
For the Coleslaw:
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
- Add the shredded coleslaw mix and toss until well coated.
- Chill in the refrigerator while you make the tacos.
- Toss again right before serving on the tacos.
For the Tacos:
- Preheat the oven to 400°F (200 C).
- For 5 tacos make 4 rolls from small sheets of tinfoil (loosely rolled) and space evenly in the bottom of an 8 x 11 inch baking pan. (See the picture in the blog post.) Click for tinfoil and click for an 8 x 11 baking dish.
- Arrange the taco shells standing up with the tinfoil rolls in between in the baking pan.
- Scoop the pulled pork into each taco shell.
- Drizzle with barbecue sauce.
- Sprinkle generously with cheese.
- Bake until the cheese has melted, about 8 - 10 minutes.
- Top with coleslaw. Enjoy!
Video
Notes
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
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