Southern-Style BBQ Pork and Coleslaw Mini Taco Boats
This Southern-Style BBQ Pork and Coleslaw Mini Taco Boats recipe is perfect for game day – or for an easy weeknight dinner!
Servings: 24 servings
Ingredients
For the Coleslaw
- ½ cup mayo
- 2 tablespoons granulated sugar
- 1 ½ tablespoons lemon juice
- 1 tablespoon distilled vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bag coleslaw mix 16 oz.
For the BBQ Pork
- 2 - 3 pounds boneless pork picnic roast
- Salt and pepper to taste
- 1 cup water
- 1 ½ - 2 cups BBQ sauce
To serve
- 2 packages Old El Paso Mini Four Tortilla Taco Boats 12 count each
Instructions
For the Coleslaw:
- In a large bowl, combine the mayo, sugar, lemon juice, vinegar, salt, and pepper with a whisk until well combined.
- Add the coleslaw mix and stir to combine.
- Cover and refrigerate for at least 2 hours.
For the BBQ Pork:
- Place the picnic roast in a slow cooker. Liberally season it with salt and pepper. Add water to the crock.
- Cover and cook on low for 6-8 hours or until the pork shreds easily with a fork.
- If desired, drain the liquid from the crock. Shred the pork. Add BBQ sauce. Stir to combine.
To serve:
- Place a small portion of the BBQ Pork into the Old El Paso Mini Flour Tortilla Taco Boat. Top with the desired amount of coleslaw. Repeat with remaining pork, coleslaw and taco boats. Serve immediately.
Notes
- Use any taco shells you like, whether it is flour or corn.
Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 458mg | Potassium: 246mg | Fiber: 1g | Sugar: 8g | Vitamin A: 62IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
