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

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.

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.)

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.

Nutrition information is calculated without the dressing.