Pulled Pork Tacos with Pepper and Apple Slaw

Seriously? I haven’t shared a pulled pork recipe this year? Really? I have trouble believing that, since I make so much pulled pork, but it looks like I have neglected you guys.

Well, that’s going to change today.

Pulled pork is one of my absolute favorite go-to meals to make on a Monday and nibble throughout the week. It’s cheap, makes a ton, takes zero effort, and can be dressed a million different ways – practically the perfect food. Plus: pork.

This recipe is how I’ve been eating my pork lately. I’ve been obsessed with the sweet/spicy combo Korean BBQ sauce brings to the party, and was overjoyed to find Napa cabbage in last week’s CSA box. Out of all the non-carby options for taco wrappage, Napa cabbage is my favorite. It’s pliable, holds a bunch, and has a great neutral crunch. I’ve eaten this meal four times this week, which is restrained for me (I used the last batch as an excuse to take down an entire huge jar of kimchee + a jar of quick pickles – in one week). Needless to say, I love this dish. Other fantastic additions include: the aforementioned kimchee & quick pickles, peaches, mangoes, pineapples, Sriracha, sauerkraut, zucchini strips, chipotle, and lime.

Gluten-free, paleo (check your labels!!)

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Pulled Pork Tacos with Pepper and Apple Slaw

Pulled pork – about 6 ounces per person makes a good tacos-for-dinner portion
2-4 Tbsp. Korean BBQ sauce (I used 365 brand from Whole Foods, which has both soy and wheat – there are some fantastic gf & paleo versions out there; check your labels!)
2-3 Napa cabbage leaves per person
1/2 bell pepper (I went for yellow)
1/2 tart apple (Fuji and good old Granny Smith are both good here)
1/2 lime
Salt & pepper

Heat your pork and toss with the bbq sauce. Thinly julienne the pepper and apple and toss with the juice of half a lime, plus a sprinkle of kosher salt and a few cracks black pepper.

To assemble, layer your cabbage leaf with a little saucy pork + top with slaw – lengthwise down the leaf seems to work best.

Chow down.

To Make The Pork

2-5 lbs. boneless pork shoulder (you can do bone-in, but it takes longer)
3 or so Tablespoons of your favorite seasoning (my favorite is an Eastern Carolina-style rub with enough black pepper to make me sneeze & lots of red chili flakes)
1/4 cup or so apple cider vinegar
Maybe a thinly sliced onion

Sprinkle your pork on all sides with the spice mixture, rubbing in as you sprinkle and flip. Add to a crock pot. Splash the vinegar over. If you want, a thinly sliced onion is also fantastic here. Lid and cook on high about 6 hours, or until the pork is falling apart and can easily be shredded with a fork.

Enjoy for days.

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