This delicious BBQ Pork Walking Tacos recipe is a fun, easy, and mess-free meal perfect for parties, game nights, or a quick dinner! Slow-cooked, tender pork is coated in rich barbecue sauce and served right in a crunchy corn chip bag. Customize with your favorite toppings for a flavorful, no-fuss meal everyone will love!
Recipe Ingredients:
- 4 cloves garlic
- 2 onions, sliced thin
- 1 jalapeño, sliced thin
- 1/3 cup packed brown sugar
- 2 tablespoons chili powder
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- One 3-pound boneless pork shoulder roast (pork butt)
- One 18-ounce bottle barbecue sauce
- Eight 2-ounce bags corn chips
- Ranch dressing, for drizzling
- 1 cup fried onions
- 2 green onions, sliced thin
How To Make BBQ Pork Walking Tacos?
- Prepare the slow cooker: Add garlic, onions, and jalapeño to the bottom of a 6-litre / 6-quart slow cooker.
- Season the pork: In a small bowl, mix brown sugar, chili powder, salt, and pepper. Coat the pork shoulder thoroughly with the seasoning mixture and place it in the slow cooker.
- Cook low and slow: Pour barbecue sauce around the pork, cover with the lid, and cook on high for 6 hours or low for 8-10 hours until fork-tender.
- Shred and coat: Using two forks, shred the pork directly in the slow cooker. Toss it well in the sauce and keep warm.
- Assemble the tacos: Slice open each bag of corn chips lengthwise. Pile in some of the BBQ pork, drizzle with ranch dressing, and sprinkle with crispy fried onions and green onions.
- Serve immediately and enjoy this fun, easy-to-eat BBQ delight!
Recipe Tips:
- Use the right cut of pork: Pork shoulder (also called pork butt) is the best choice because it has enough fat to stay juicy and tender after slow cooking.
- Don’t skip the seasoning rub: Rubbing the pork with the spice mix before cooking helps create deep, smoky flavor. Let it sit for at least 15 minutes for better absorption.
- Shred while warm: The pork will be much easier to shred while it’s still warm. Use two forks or meat claws for the best texture.
- Keep the chips crunchy: Add the BBQ pork just before serving to prevent the chips from getting soggy. If serving later, keep everything separate until ready to eat.
- Enhance the sauce: If you like extra-rich BBQ flavor, reduce some of the cooking liquid in a pan and mix it back into the shredded pork before serving.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover BBQ pork cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days. Keep the corn chips separate to prevent them from getting soggy.
- Freeze: Allow the BBQ pork to cool completely before placing it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Add the BBQ pork to a pan over medium-low heat with a splash of water or barbecue sauce. Stir occasionally and cook for 5-7 minutes until heated through.
Nutrition Facts
- Calories: 284
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 44mg
- Sodium: 560mg
- Potassium: 280mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 15g
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BBQ Pork Walking Tacos
Description
This delicious BBQ Pork Walking Tacos recipe is a fun, easy, and mess-free meal perfect for parties, game nights, or a quick dinner! Slow-cooked, tender pork is coated in rich barbecue sauce and served right in a crunchy corn chip bag. Customize with your favorite toppings for a flavorful, no-fuss meal everyone will love!
Ingredients
Instructions
- Prepare the slow cooker: Add garlic, onions, and jalapeño to the bottom of a 6-litre / 6-quart slow cooker.
- Season the pork: In a small bowl, mix brown sugar, chili powder, salt, and pepper. Coat the pork shoulder thoroughly with the seasoning mixture and place it in the slow cooker.
- Cook low and slow: Pour barbecue sauce around the pork, cover with the lid, and cook on high for 6 hours or low for 8-10 hours until fork-tender.
- Shred and coat: Using two forks, shred the pork directly in the slow cooker. Toss it well in the sauce and keep warm.
- Assemble the tacos: Slice open each bag of corn chips lengthwise. Pile in some of the BBQ pork, drizzle with ranch dressing, and sprinkle with crispy fried onions and green onions.
- Serve immediately and enjoy this fun, easy-to-eat BBQ delight!
Notes
- Use the right cut of pork: Pork shoulder (also called pork butt) is the best choice because it has enough fat to stay juicy and tender after slow cooking.
- Don’t skip the seasoning rub: Rubbing the pork with the spice mix before cooking helps create deep, smoky flavor. Let it sit for at least 15 minutes for better absorption.
- Shred while warm: The pork will be much easier to shred while it’s still warm. Use two forks or meat claws for the best texture.
- Keep the chips crunchy: Add the BBQ pork just before serving to prevent the chips from getting soggy. If serving later, keep everything separate until ready to eat.
- Enhance the sauce: If you like extra-rich BBQ flavor, reduce some of the cooking liquid in a pan and mix it back into the shredded pork before serving.
BBQ Pork Walking Tacos