pulled park tacos


Pork Shoulder

1 bag of slaw

2 jalapenos, shredded or finely chopped

Juice of 1 lime

2 tbsp of honey

2 tbsp of hot sauce

2 tbsp of oil (any kind)

1 tbsp of white vinegar

1 pack of taco seasoning

Salt and pepper


Garlic Powder

Onion Powder

Olive oil

Crock Pot

Taco shells

Extra limes, optional


In your crock pot, put the pork shoulder fat side down, drizzle with olive oil,and season with salt, pepper, garlic powder, onion powder, and cumin to taste. Cook on low for 10-12 hours (on high for 5-6 hours), or until tender. Once cooked, and slightly cooled, pull with hands or fork. When ready to eat, make the slaw. In a bowl, mix the bag of slaw, about half of the taco seasoning (2-3tbsp), and jalapeños. In a separate bowl, mix the honey, lime juice, hot sauce, oil, and vinegar. Season dressing mix lightly with salt and pepper. Then, toss with slaw. To assemble, put pork down on your taco shell, then top with slaw. Squeeze with lime and enjoy!

*Note: For crispy pork, fry on the stove slightly before serving. You can use the fat dripping from the crockpot to cook it in (I added a little hot sauce as well). Also, you can fry your tortilla shells in the pork fat drippings as well!