Memphis-Style Pulled Pork Mini Taco Bowls™

Memphis is known for sweet and smoky pulled pork. Turn this easy slow-cooker pulled pork into crowd-pleasing appetizers that are the perfect size for every party.
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35 Minutes Prep
10 Hours 30 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 2 teaspoons salt
  • Small check mark in a circle icon 1 1/2 teaspoons chili powder
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1/2 teaspoon onion powder
  • Small check mark in a circle icon 1/2 teaspoon black pepper
  • Small check mark in a circle icon 1 boneless pork shoulder roast (3 1/2 lb)
  • Small check mark in a circle icon 1/2 cup cider vinegar
  • Small check mark in a circle icon 1 bottle (18 oz) hickory brown sugar barbecue sauce
  • Small check mark in a circle icon 1/4 cup mayonnaise
  • Small check mark in a circle icon 1 tablespoon sugar
  • Small check mark in a circle icon 1 tablespoon cider vinegar
  • Small check mark in a circle icon 1 tablespoon pickle relish
  • Small check mark in a circle icon 1 teaspoon ground mustard
  • Small check mark in a circle icon 1/8 teaspoon celery seed
  • Small check mark in a circle icon 1 1/2 cups coleslaw mix (from 14-oz bag)
  • Small check mark in a circle icon 2 packages Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • Small check mark in a circle icon 24 dill pickle slices
Preparation
  1. In small bowl, mix salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
  2. Heat 12-inch nonstick skillet over medium-high heat. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4- to 5-quart slow cooker. Cover and cook on Low heat setting 8 to 10 hours or until roast is very tender.
  3. Remove roast to cutting board; discard liquid from slow cooker. In slow cooker, stir together 1/2 cup vinegar and the barbecue sauce. With 2 forks, shred roast. Return to slow cooker; stir gently to mix with sauce. Increase heat setting to High; cover and cook 30 minutes or until thoroughly heated.
  4. In medium bowl, mix mayonnaise, sugar, 1 tablespoon vinegar, the relish, ground mustard and celery seed with whisk. Add coleslaw mix; stir until well coated.
  5. Heat bowls as directed on package. Scoop about 2 tablespoons warm pork into each bowl; top with 1 tablespoon slaw, and garnish with pickle slice.
Expert Tips
  • Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.
  • Last-minute entertaining? Use your favorite prepared pulled pork and slaw in the Mini Taco Bowls™.
Nutrition
Calories460(Calories from Fat200),Total Fat22g(Saturated Fat7g,Trans Fat0g),Cholesterol85mgSodium1110mgTotal Carbohydrate36g(Dietary Fiber0g Sugars21g),Protein29g;% Daily Value*:Vitamin A10%;Vitamin C8%;Calcium4%;Iron10%; Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.