Barbecue Pork Tacos with Honey Mustard Slaw

Barbecue Pork Tacos with Honey Mustard Slaw

Recipe by Maria Vergara


Prep time


Cooking time




  • 1 bag corn tortillas

  • 1 3-5 pound bone in or boneless pork roast

  • barbecue sauce (your favorite)

  • Salt and pepper

  • Garlic powder

  • Chihuahua cheese

  • Honey Mustard Slaw
  • 4 tablespoons dijon Mustard

  • 3 tablespoons honey

  • 2 tablespoons milk

  • 1 bag slaw mix

  • ¾ cup mayonnaise

  • ¼ teaspoon plus ⅛ teaspoon salt

  • a few pinches back pepper

  • Other optional toppings:** Red onion, cilantro, green onion, scallions


  • Season the pork shoulder with salt, pepper and garlic powder. Rub pork shoulder with barbecue sauce. Place in a slow cooker and cook on low for 8 hours. Once cooked, remove pork shoulder and slightly shred, discard any fatty parts. Add about ½ cup to 1 cup barbecue sauce, depends 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. Place another corn tortilla on top of the 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 desired.
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