Barbecue Pork Tacos with Honey Mustard Slaw

• Gluten free

• Meat

  • 3 lb Pork roast, bone in or boneless

• Produce

  • 1 Cilantro
  • 1 Garlic powder
  • 2 Green onion
  • 1 Red onion

• Condiments

  • 4 tbsp Dijon mustard
  • 3 tbsp Honey
  • 3/4 cup Mayonnaise
  • 1 Your favorite barbecue sauce

• Baking & Spices

  • 3 pinches Back pepper
  • 1 Pepper
  • 1 Salt
  • 3/8 tsp Salt
  • 1 bag Slaw mix

• Bread & Baked Goods

  • 1 bag Corn tortillas

• Dairy

  • 1 Chihuahua cheese
  • 2 tbsp Milk

Found on stuckonsweet.com

Description

Ingredients

• 1 3-5 pound bone in or boneless pork roast
• Salt
• Pepper
• Garlic powder
• Your favorite barbecue sauce (I used Sweet Baby Rays)
• 1 bag corn tortillas
• Chihuahua cheese
• 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
• Red onion
• cilantro
• green onion
• scallions

Directions

• 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.
• 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.
• 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.