What better way to use up leftover pulled pork than in these BBQ pulled pork tacos. The lightly spiced but flavourful slow cooked pork is easy to make ahead and can even be frozen, meaning you can create these leftover pulled pork tacos with little notice. Perfect for weeknights.
I use my easy BBQ pulled pork in these tortillas and always change up the fillings to what I have on hand.
Why you’ll love it
With a love of slow cooked meals (just check out this slow cooker beef stroganoff recipe), this BBQ slow cooked pork is always a hit. Every time we serve it up and however we serve it up it’s always devoured.
You can definitely make it especially for these BBQ pulled pork tacos and I’ve included all the steps in the recipe below.
- So flavoursome
- Can be made ahead so perfect for busy weeknight and meal prep
- Choose all your favourite toppings
- Serve it up share style so everyone can make their own – my favourite way to eat.
Once you’ve made the shredded pork, all you need are ingredients for topping your tacos. Think coleslaw, guacamole or sliced avocado, pickles and lots of cheese.
Ingredients for pulled pork tacos
Once the pork is cooked, you technically need just 5-6 ingredients to have a delicious quick dinner on the table.
Detailed quantities and instructions in the recipe card below.
- For the pulled pork: Adapted from this pulled pork recipe, but you’ll start with a cut like boston butt (which is actually the neck) or pork shoulder. Some spices, onion, tomato sauce, sugar and vinegar all combine to create flavourful, tender shredded pork.
- Tortillas: You can use whatever tortillas you love. I stick to flour tortillas and I love to char them just a little over the stove to get a smoky flavour.
- Toppings of your choice – see ideas below.
Pork taco toppings
While I’ve kept these simple with cheese, avocado and sour cream, there are loads of wonderful toppings for pulled pork tacos.
- Cheese – Your favourite shredded cheddar, a Mexican shredded blend or crumbled Mexican cotija cheese (similar to feta)
- Avocado, guacamole or avocado crema
- Sour cream
- Tomato salsa or salsa verde – both work great
- Pink pickled onions or mini pickled cucumbers
- Coleslaw – such a classic with pulled pork, it works lovely in these tacos
- Thinly slice jalapeno to spice things up
- Fresh cilantro / coriander to freshen it up.
Want to try these leftover pork tacos?
If you try this BBQ pulled pork tacos recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More recipes you’ll love
- Oven Baked Chicken Tacos
- Spicy Korean Chicken Tacos
- Easy Fish Tacos
- Baked Spicy Pulled Pork Empanadas
- Korean Beef Tacos
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BBQ Pulled Pork Tacos
FOR THE PULLED PORK
- 1 large red onion, roughly chopped
- 1.8 kg 4lb boneless pork shoulder (notes)
- 2 tablespoons brown sugar (notes)
- 3 cloves garlic, minced
- 1 ½ tablespoons sweet / mild paprika (notes)
- 3 teaspoon dried herbs (thyme & oregano work well)
- 2 teaspoons each onion powder and salt
- 2 teaspoons salt
- 1 ½ teaspoons cayenne powder
- 1 teaspoon each ground cumin, fennel seeds and ground black pepper
- 2 tablespoon oil (notes)
FOR THE BBQ SAUCE
- ⅔ cup of the liquid from slow cooker (or beef stock) (notes)
- ⅔ cup tomato sauce (ketchup)
- ⅓ cup apple cider vinegar
- ¼ cup brown sugar, packed
- 2 tablespoons tomato paste
- 2 teaspoon paprika (sweet or smoked)
- 1 teaspoon yellow mustard powder
- ¼ teaspoon onion powder
- Salt to taste
- Flour or corn tortillas
- Avocado, sliced
- Cheddar cheese
- Sour cream
- Sliced jalapeno
- Fresh coriander / cilantro
- Lime wedges
- With a sharp knife and being careful to cut away from you, slice the skin off the pork (trying not to get any of the meat). You can discard this or roast it until crackled to serve with the pulled pork.
- Mix together the brown sugar, garlic, and all the spices (paprika, dried herbs, onion powder, salt, cayenne, ground cumin, fennel seeds & black pepper) in a small bowl, then massage them into the pork all over, making sure to get into all the nooks and crannies and use it all up.
- Heat the oil in a large frying pan over medium high heat then add the pork, sealing each side before turning. This step does not aim to cook the meat, just sear the outside to seal the juices into it. Then transfer the pork to the slow cooker on top of the vegetables. Cook for 8 hours on low (check at 7 hours).
- At around the 7 hour mark, check the pork for doneness – if it is already easily falling apart it is done and you can put it on the warm setting while you organise the sauce.
- FOR THE BBQ SAUCE: In a large, heavy-based saucepan over low to medium heat combine all the sauce ingredients. Stir until the sugar has dissolved and then turn the heat up to medium.
- Bring the sauce to a simmer and cook stirring regularly for 15-20 minutes until reduced by a third and thickened.
- BACK TO THE PORK: Take the pork out of the slow cooker and place it on a carving board. Use two forks to push and pull at the meat to shred it.
- Heat a tablespoon of vegetable oil to frying pan over high heat. Add the shredded meat and around ⅓ cup of BBQ sauce (or more to your taste). Cook the meat, stirring and turning, until some pieces start to get crispy and browned.
- TO SERVE: Heat tortillas to packet instructions or, if you have flexible tortillas, char them just a little over a burner to get a smoky flavour.
- Serve up in the middle of the table with lots of shredded cheese and your favourite toppings.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- If using beef stock in the sauce, add 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder as well. Plus 1/4 teaspoon cayenne if you want it spicy
- If you don’t mind a little extra effort, a piece of pork with the bone in will yield even more flavour – make sure to get a heavier piece (around 2.1kg) to allow for the bone.
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