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Pulled Pork Tacos

Pulled Pork 

1 3-4 lb. Pork Sirloin roast

1 medium onion, chopped

1 tablespoon chili powder

1 tablespoon red pepper flakes

1 teaspoon Kosher salt

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon black pepper

1 cup liquid (bloody Mary mix, tomato juice, apple juice, chicken broth, sprite, etc.) 

Cut pork roast into quarters.  Rinse and pat dry.  In a small bowl, mix together seasonings.  Rub mixture over the pork roast quarters and add to a 5 quart slow cooker.  Pour liquid around pork roast quarters.  Cover and cook on low 6-8 hours.  Remove pork to a plate and shred using two forks.  Return meat to slow cooker and cook another 30 minutes.  

 

Pulled Pork Tacos 

10-12 hard shell tacos

4 cups pulled pork, roughly chopped

1 cup Cremer’s BBQ Sauce

2 cups shredded pepper jack cheese 

Preheat oven to 400-degress F.  Arrange tacos on a large baking sheet.  Fill each taco with some of the pulled pork.  Drizzle lightly with BBQ sauce.  Sprinkle each taco with shredded cheese.  Bake until the cheese has melted, about 8-10 minutes.  Remove from oven and serve.

 

 

 

 

 

 

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