Pork

Smoky Pulled Pork Tacos Recipe For Two

Smoky Pulled Pork Tacos

These pulled pork tacos combine tender smoky shredded pork, ooey gooey melted cheese, and sweet tangy coleslaw served in a crunchy taco shell.

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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 4 – 6 tacos and will serve 2 people.

 

I use this Crockpot Smoky Pulled Pork in this recipe.

 

Need something to go with it? Try these Chocolate Peanut Butter Lava Cakes for Two or this Red Velvet Cake for Two.

 

How to make Smoky Pulled Pork Tacos:

For the Coleslaw:

In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.

 

Add the shredded cabbage mix and toss until well coated.

coleslaw ingredients mixed together in a bowl

 

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.

 

Click here for tinfoil and click here for an 8 x 11 baking dish.

4 rolls of tinfoil in a baking dish

 

Arrange the taco shells standing up in the baking pan.

4 rolls of tinfoil in a baking dish with 5 taco shells propped up between them

 

Scoop the pulled pork into each taco shell.

a baking dish with five taco shells filled with pulled pork

 

Drizzle with barbecue sauce.

a baking dish with five taco shells filled with pulled pork and barbecue sauce

 

Sprinkle generously with cheese.

a baking dish with five tacos topped with shredded cheese

 

Bake until the cheese has melted, about 8-10 minutes.

 

Top with coleslaw or serve it on the side. Enjoy!

 

 

Smoky Pulled Pork Tacos Recipe for Two with tinfoil hack

 

 

 

Yield: 5 Tacos

Smoky Pulled Pork Tacos

Smoky Pulled Pork Tacos
These tacos combine tender smoky pulled pork, ooey gooey melted cheese, and sweet tangy coleslaw 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 4 – 6 tacos and will serve 2 people.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For the Coleslaw:

  • 1/2 cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon apple cider vinegar
  • 2 1/2 Tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon celery seeds
  • 8 oz bag coleslaw mix

For the Tacos:

Instructions

For the Coleslaw:

  1. In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
  2. Add the shredded cabbage mix and toss until well coated.
  3. Chill in the refrigerator while you make the tacos.
  4. Toss again right before serving on the tacos.

For the Tacos:

  1. Preheat the oven to 400°F (200 C).
  2. 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 here for tinfoil and click here for an 8 x 11 baking dish.
  3. Arrange the taco shells standing up in the baking pan.
  4. Scoop the pulled pork into each taco shell.
  5. Drizzle with barbecue sauce.
  6. Sprinkle generously with cheese.
  7. Bake until the cheese has melted, about 8-10 minutes.
  8. Top with coleslaw or serve it on the side. Enjoy!

Notes

 

 

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Nutrition Information:

Yield:

5

Serving Size:

1 Taco

Amount Per Serving: Calories: 444 Saturated Fat: 7g Cholesterol: 61mg Sodium: 737mg Carbohydrates: 29g Fiber: 2g Sugar: 17g Protein: 19g

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