Barbecue Pork Tacos With Apple Slaw Recipes

BARBECUE PORK TACOS WITH APPLE SLAW

Barbecue Pork Tacos with Apple Slaw image

We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings (16 tacos).

Number Of Ingredients 14

Ingredients

2 pork tenderloins (1 pound each)
1 can (12 ounces) root beer
SLAW:
6 cups shredded red cabbage (about 12 ounces)
2 medium Granny Smith apples, julienned
1/3 cup cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
ASSEMBLY:
1 bottle (18 ounces) barbecue sauce
16 taco shells

Steps:

Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours., Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving., Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices., Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.

Nutrition Facts : Calories 396 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 954mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 3g fiber), Protein 25g protein.

APPLE JACK PULLED PORK BUNS

Apple Jack Pulled Pork Buns image

We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.

Provided by Chef John

Categories Pulled Pork

Time 10h45m

Yield 8

Number Of Ingredients 21

Ingredients

2 ½ pounds pork shoulder roast
1 red onion, diced
6 cloves garlic, minced
2 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 pinch cayenne pepper
⅓ cup bourbon whiskey
¼ cup apple cider vinegar
3 cups apple juice
1 tablespoon chopped fresh chives, or to taste
8 sesame seed burger buns
4 cups finely shredded Savoy cabbage
⅔ cup thinly sliced green bell pepper
2 tablespoons thinly sliced green onions
2 tablespoons prepared yellow mustard, or to taste
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
½ teaspoon salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
Use a spider strainer to transfer meat mixture to a bowl and set aside.
Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
For best results, refrigerate for 8 hours, or overnight.
Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 42.2 g, Cholesterol 89.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 7.2 g, Sodium 1172 mg

MOJO PORK TACOS WITH SWEET APPLE SLAW

Mojo Pork Tacos With Sweet Apple Slaw image

Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavours is amazing. Share them with your mates and they'll be your friends for life.

Provided by Guy Turland

Categories HarperCollins Taco Pork Oregano Orange Juice Cilantro Cabbage Apple Garlic Dinner Lunch Summer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4-5

Number Of Ingredients 25

Ingredients

For the mojo marinade and pork loin:
1 large handful cilantro leaves, finely chopped
1 handful mint leaves, finely chopped
1/2 cup finely chopped parsley
1/2 cup fresh oregano leaves
8 garlic cloves, crushed (about 1/2 cup)
1 red chile, finely chopped (keep the seeds if you like it hot)
Zest and juice of 4 limes
Zest and juice of 2 oranges
Zest and juice of 2 lemons
1 teaspoon ground cumin
3/4 cup plus 3 tablespoons olive oil
1 (6 1/2-7-pound) pork loin
For the apple slaw:
2 green apples, coarsely grated
1/3 head red cabbage, coarsely grated
1 garlic clove, crushed
1 red chile, finely chopped (keep the seeds if you like it hot)
8 spring onions (scallions), finely sliced
1 handful cilantro, leaves picked
1 1/4 cups white wine vinegar or apple cider vinegar
For serving:
12 tortillas
1 teaspoon mixed dried herbs
3 avocados, sliced

Steps:

Marinate and cook the pork:
Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
Preheat the oven to 425°F.
Heat reserved 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143-149°F. Remove from the oven and rest for 10 minutes before slicing.
Make the slaw:
Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
To assemble:
Assembling a taco is a very personal thing so I'm not going to tell you how to make yours, but here's how I do mine:
I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there's no holding back. So get in there like a shot of tequila and make a mess!

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