Pulled Pork Tacos

I love making this recipe when I want something comforting without overcomplicating dinner. It is one of those reliable favorites I come back to because the flavors always deliver. If you cook along with me, you will have a delicious result with simple, practical steps.

Ingredients

• 3-4 lb boneless pork shoulder (Boston butt)
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth or water
• 1/4 cup apple cider vinegar
• 1/2 cup BBQ sauce (optional, for mixing with pork)
• 12-18 small corn or flour tortillas
• 1 (14 oz) bag coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar (for slaw)
• 1 tsp sugar (for slaw)
• 1 avocado, sliced or diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 red onion, thinly sliced (optional)

Instructions

1. In a small bowl, combine smoked paprika, chili powder, ground cumin, garlic powder, onion powder, brown sugar, salt, and black pepper to create your rub.
2. Pat the pork shoulder dry with paper towels, then generously rub the spice mixture all over the pork.
3. Place the seasoned pork shoulder in the slow cooker. Pour the chicken broth and 1/4 cup apple cider vinegar around the pork.
4. Cover and cook on low for 6-8 hours, or until the pork is fork-tender and easily shreds.
5. Carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish. Reserve about 1/2 cup of the cooking liquid.
6. Using two forks or meat shredding claws, shred the pork into bite-sized pieces. Discard any large pieces of fat.
7. Return the shredded pork to the slow cooker (or a large bowl). Stir in the reserved cooking liquid and the optional 1/2 cup BBQ sauce until well combined. Keep warm on the "warm" setting if using the slow cooker, or gently reheat on the stovetop.
8. While the pork is cooking or warming, prepare the coleslaw: In a large mixing bowl, whisk together mayonnaise, 1 tbsp apple cider vinegar, and 1 tsp sugar. Add the coleslaw mix and toss until evenly coated.
9. Prepare your other toppings: slice the avocado, chop the cilantro, and thinly slice the red onion if using.
10. Warm the tortillas according to package directions (microwave, dry skillet, or oven).
11. Assemble the tacos: Spoon a generous amount of pulled pork onto each warm tortilla. Top with coleslaw, avocado, cilantro, and red onion (if desired). Serve immediately with lime wedges.