I suppose I still had Wiley’s on the brain when I decided to go unconventional on a recent Taco Tuesday. Here’s my thought process: a lot of tacos have pulled pork…bbq sandwiches are often made with pulled pork; a lot of tacos use a slaw topping…bbq sandwiches often have a slaw topping. So I’m not completely off base here. This is also a great summertime taco option because you can take the easy way out with your bbq and prepare it in the slow cooker so you don’t need to turn on the oven/stove during a heat wave.
Place one pork tenderloin in a slow cooker and coat with your favorite bbq sauce (I used Johnny Harris). Add 1/2 sliced red onion and 4 cloves of garlic. Set it on high for 4 hours. Next, mix slaw with sour cream, mayo, salt, pepper, and fresh lime. Maybe some paprika but not necessary. Shred the pork, mashing the garlic cloves as you go (they’ll be super soft) and spooning some of the liquid from the crock pot into the mixture til it’s your preferred level of juicy. Serve the pork with the slaw, crispy fried onions (like for casseroles – the crispy jalapeno bits from Trader Joe’s would also be great here), and charred tortillas (I prefer flour tortillas here because it best mimics the toasted white bread used for bbq sandwiches). If you have pickled jalapeños, those would be great on this spread. (I ran out, sad face.)
I’m surprised I hadn’t tried making BBQ tacos until now. In addition to being an insanely easy recipe, it’s a really fun way to mix things up.