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.
Prep 35 Minutes
Total Time 8 Hours 30 Minutes
Servings 12

Ingredient List


  • 2 teaspoons salt
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 boneless pork shoulder roast (3 1/2 lb)
  • 1/2 cup cider vinegar
  • 1 bottle (18 oz) hickory brown sugar barbecue sauce


  • 1/4 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon pickle relish
  • 1 teaspoon ground mustard
  • 1/8 teaspoon celery seed
  • 1 1/2 cups coleslaw mix (from 14-oz bag)


  • 2 packages (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 24 dill pickle slices
Recipe Continues Below


  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™.


  • 1 Serving Calories 460 (Calories from Fat 200);  Total Fat 22g (Saturated Fat 7g ,Trans Fat 0g);  Cholesterol 85mg;  Sodium 1110mg;  Potassium 390mg;  Total Carbohydrate 36g (Dietary Fiber 0g ,Sugars 21g);  Protein 29g
  • % Daily Value: Vitamin A 10%;  Vitamin C 8%;  Calcium 4%;  Iron 10%
  • Exchanges: 1 1/2 Starch;  1 Other Carbohydrate;  3 1/2 Lean Meat;  2 Fat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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