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Epic barbeque pulled pork tacos that make taco night the best meal of the week!

This simple recipe for barbeque pork tacos is made in the slow cooker for an easy meal the whole family will love.

two BBQ pulled pork tacos next to a bowl with lime wedges

Pulled Pork BBQ Tacos

These epic barbeque pork tacos are the ultimate fail-proof method to enjoy pulled pork all year round and on busy days, since the crockpot makes the dinner for you. I share this recipe in the Taco Tuesday Cookbook, and it remains one of our favorite taco recipes!

The pork is covered in delicious BBQ sauce and slow-cooked to create a smoky, fall-apart tender meat. It practically begs to be eaten! For a complete feast, I add a simple coleslaw and a honey mustard dressing sauce to die for. Bonus: leftovers make epic pulled pork nachos!

Ingredients

I use pork shoulder roast and BBQ sauce to create the mouthwatering filling of these tacos. Then, I add a slaw mix for added nutrition and extra crunch, along with a creamy honey mustard dressing that you can easily make at home in no time. Amazing!

How to Make Barbeque Pork Tacos

Let’s put the slow cooker to work, and these incredible barbeque pork tacos will be ready to devour by dinner time with very little effort! Here’s an overview of the process:

Cook the pork
You’ll cook the seasoned pork with the BBQ sauce in the slow cooker for 8 hours. You may need to add 30 minutes to 1 hour if the pork doesn’t pull apart easily after 8 hours.
Make the dressing
The dressing comes together by simply whisking all the ingredients. Then, store it in the fridge until serving. You can make it ahead or right before serving.
Prep the slaw
Combine the slaw with half of the dressing and it’s ready to serve with the pork inside your favorite tortillas!

I don’t want you to miss out on all the action so check out this video to see how barbeque pork tacos are made:

How to Prep Ahead

You can prep everything inside the crockpot the night before, cover it with plastic wrap, and store it in the fridge. The next morning, you set it on low and cook all day. For the dressing, combine the ingredients and refrigerate for up to 4 days. You can toss the slaw with the dressing 1 or 2 days ahead. It will taste even more delicious!

What to Serve with BBQ Pulled Pork Tacos

While these barbeque pork tacos are an epic meal by themselves, you can add more nutrition and goodness by serving them with cilantro lime rice, grilled veggie kabobs, or this simple cucumber salad. And, hey, Taco Tuesday is not only about food. I mean, what about sipping a refreshing Tequila Lemonade? Whoa!

Find this recipe on page 116 of The Taco Tuesday Cookbook, and 51 other EPIC taco dishes!

Barbeque Pork Tacos in the Slow Cooker

Servings: 6

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Epic barbeque pulled pork tacos that make taco night the best meal of the week!

5 from 10 votes

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Watch how it’s made:

Ingredients

For the BBQ pulled pork:

1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 (3 pound) pork shoulder roast
1 ½ cups barbeque sauce, divided

For the Honey Mustard Dressing:

¾ cup mayonnaise
¼ cup Dijon mustard
3 tablespoons honey
2 tablespoons milk
⅛ salt
⅛ freshly ground black pepper

To assemble the tacos:

4 cups shredded cabbage
1 cup matchstick carrots
½ cup chopped fresh cilantro, more for serving
12 corn or flour tortillas, warmed

Instructions

The BBQ pulled pork:

In a small dish, combine 1 teaspoon salt, ½ teaspoon of the pepper, and the garlic powder.
Season the pork shoulder roast on all sides and place it in the slow cooker. Add ½ cup of the barbeque sauce, cover, and cook on high for 2 hours, then turn it down to low and cook for an additional 6 hours.
Using two forks, carefully shred pork inside the slow cooker and discard any fatty pieces. The pork should pull apart easily; if not, cover and cook on low for an additional 30 minutes to 1 hour.
Add the remaining 1 cup barbeque sauce to the slow cooker and toss to combine.

Make the dressing:

While the pork is cooking, make the slaw dressing by whisking together the mayonnaise, Dijon mustard, honey, milk, and ⅛ teaspoon each salt and pepper in a medium bowl.
Transfer the dressing to a glass jar, cover, and refrigerate until serving time. (The dressing will keep in the refrigerator for up to one week.)

Assemble the tacos:

In a large bowl, combine shredded cabbage, carrots, and chopped cilantro. Drizzle with half of the slaw dressing and toss to combine.
To assemble the tacos, place a layer of slaw on each tortilla, top with shredded pork, drizzle with additional slaw dressing, and sprinkle with cilantro.