#pulledporktacos

These Pulled Pork Tacos with Creamy Coleslaw are the perfect combination of tender pulled pork, tangy coleslaw, and fresh cilantro. They are easy to make and bursting with flavor. Perfect for a quick weeknight dinner or a casual get-together with friends and family.

Ingredients: 2 cups pulled pork. 8 small tortillas. 1 cup shredded cabbage. 1/2 cup mayonnaise. 2 tablespoons sour cream. 1 tablespoon apple cider vinegar. 1 teaspoon honey. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon cayenne pepper optional. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: Shred the cabbage and mix it with the mayonnaise, sour cream, apple cider vinegar, honey, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper, if you want. Blend the coleslaw dressing until it's well mixed. To make the tortillas soft, heat them in a dry pan or the microwave. Put the same amount of pulled pork in the middle of each tortilla to make it fair. Put a big spoonful of creamy coleslaw on top of each tortilla. On top of each taco's coleslaw, sprinkle chopped cilantro. You can squeeze lime wedges over the pulled pork tacos when you serve them. Enjoy your tasty Creamy Coleslaw and Pulled Pork Tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

There is so much flavor in these Cilantro Lime Pulled Pork Tacos! The chicken is slow-cooked and soft. It is marinated in a sour cilantro lime sauce, which makes it the perfect filling for taco night. Add your favorite toppings to make a tasty and filling meal.

Ingredients: 2 lbs pork shoulder, boneless. 1/2 cup orange juice. 1/4 cup lime juice. 1/4 cup cilantro, chopped. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp paprika. 1/2 tsp salt. 1/2 tsp black pepper. 1/4 tsp cayenne pepper optional. 1 onion, thinly sliced. 8 small taco tortillas. Toppings: salsa, sliced avocado, sour cream, shredded cheese.

Instructions: To make a marinade, put orange juice, lime juice, cilantro, minced garlic, cumin, paprika, salt, black pepper, and cayenne pepper if using in a bowl. Pour the sauce over the pork shoulder that has been in a slow cooker. On top, put sliced onions. For 6 to 8 hours, on low heat, until the pork is soft and can be torn apart with a fork. Take the pork out of the slow cooker and use two forks to shred it. Put the pork back in the slow cooker and mix it with the cooking juices to make it taste even better. You can heat the tortillas for tacos in a pan or the microwave. Put together your tacos by putting a lot of pulled pork on each tortilla. Add your favorite things on top, like sour cream, shredded cheese, salsa, or sliced avocado. Cilantro lime pulled pork tacos should be served right away.

Prep Time: 15 minutes

Cook Time: 480 minutes

These Mexican Pulled Pork Tacos, also called Cochinita Pibil, will take your taste buds to Mexico. The juicy, tender pulled pork is mixed with tangy citrus and spices and then cooked slowly until it's just right. Put them on warm corn tortillas and top with thinly sliced red onions and cilantro for a fresh touch.

Ingredients: 3 lbs pork shoulder, boneless, cut into chunks. 1 cup orange juice. 1/2 cup lime juice. 4 cloves garlic, minced. 2 tsp annatto paste achiote. 2 tsp cumin powder. 1 tsp oregano. 1 tsp salt. 1/2 tsp black pepper. 1/4 tsp cinnamon. 1/4 tsp cloves. 1/4 tsp allspice. 1/4 cup white vinegar. 1 red onion, thinly sliced. Fresh cilantro leaves, for garnish. Corn tortillas, for serving.

Instructions: Orange juice, lime juice, annatto paste, cumin powder, oregano, salt, black pepper, cinnamon, cloves, allspice, and white vinegar should all be put into a blender. Mix until it's smooth. Put the pork shoulder pieces in a big bowl or a bag with a zipper. Cover the pork with the marinade by pouring it over it. Put the mixture in the fridge for at least four hours, or better yet, overnight for the best results. Start by heating the oven up to 325F 160C. Put the pork that has been marinated and the sliced red onions in a large Dutch oven or dish that can go in the oven. Put a lid or foil on top. After the oven is hot, bake the pork for three to four hours, or until it is soft and falls apart easily when you use a fork. Take the pork out of the oven and use two forks to shred it. Mix the pulled pork with the dish's juices and onions. Toast the corn tortillas in a dry pan or microwave them until they are soft and bendable. Put together your tacos by putting a lot of the pulled pork mixture on each tortilla. Add fresh cilantro leaves on top and serve hot.

Prep Time: 20 minutes

Cook Time: 240 minutes

The rich, smoky flavor of Traeger Pulled Pork comes from a pork butt that has been smoked just right. A savory rub, a mustard slather, and slow smoking on your Traeger grill make pulled pork that is tender and full of flavor. It's great for tacos, sandwiches, or any dish that calls for pulled pork.

Ingredients: 1 whole bone-in pork butt approximately 8-10 pounds. 1/4 cup yellow mustard. 1/4 cup apple cider vinegar. 1/4 cup Traeger Pork & Poultry Rub or your favorite barbecue rub. Wood pellets hickory or applewood recommended.

Instructions: To add more flavor, heat your Traeger smoker to 225F 107C using hickory or applewood pellets. To make a sauce for the pork butt, mix yellow mustard and apple cider vinegar in a small bowl. Spread the mustard slather all over the pork butt and place it on a clean surface. Spread the Traeger Pork & Poultry Rub or your favorite rub out on top of the pork and pat it down so it sticks better. When the smoker is ready, put the pork butt right on the grates with the fat side facing up. The pork should be smoked for about 1.5 hours per pound, or until the internal temperature reaches 200F 93C and the meat is soft enough to shred. Take the pork butt off the Traeger and set it aside for 30 minutes to cool down. Using two forks, shred the pulled pork, getting rid of any bones or extra fat. You can put the Traeger Pulled Pork on buns, tacos, or any other way you like. Eat your Traeger-smoked pulled pork and enjoy the smokey, tasty goodness!

Prep Time: 20 minutes

Cook Time: 12 minutes