Ingredients

The following ingredients have 7 Servings
  • 3 pounds pork shoulder or Boston butt roast (boneless, see notes)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup chicken broth (can substitute water)
  • 1/4 cup light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1.5 teaspoon dried thyme
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 12 flour tortillas (6-8 inch)
  • 2 avocados (sliced)
  • 16 oz shredded coleslaw (16 oz bag)
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon canola or vegetable oil
  • 2 tablespoons granulated sugar

Instruction

  • Brown the pork roast on all sides in a large skillet over medium-high heat.
  • Combine the apple cider vinegar, chicken broth or water, brown sugar, mustard, Worcestershire sauce, chili powder, dried thyme, chopped onion, and minced garlic in a medium-size bowl. Mix well.
  • Place the roast into the slow cooker and pour the apple cider vinegar mixture over the roast. Cover and cook on high for five to six hours or on low for ten to twelve hours, or until the pork is very tender and shreds easily with a fork.
  • When the pork is done, remove it from the slow cooker and let it cool a bit. Use two forks to shred it. Make sure to remove any fat or connective tissue and discard it.
  • Carefully pour the hot cooking liquid into a blender and process until liquefied. Or, you can use an immersion blender to liquefy all ingredients. Strain this liquid and remove any fat by using a fat separator cup. If you don't have one, simply let the liquid sit and cool slightly, and the fat will rise to the top. Then, use a spoon to skim off as much fat as possible.
  • Add the shredded pork back to the slow cooker and pour the liquid over it. Heat on high until the pork is hot and the liquid is absorbed by the pork. This will take from 30 to 45 minutes.
  • To make the slaw dressing, combine the rice wine vinegar, lime juice, canola oil, and sugar in a small bowl and mix well. Add to the packaged coleslaw and toss to combine.
  • Right before you are ready to serve the tacos, heat the tortillas in the microwave or oven. To heat in the microwave, place four tortillas between two damp paper towels and heat for 30-45 seconds or until they are warm. To heat in the oven, wrap them in aluminum foil and heat for ten minutes at 350 degrees.
  • To make the tacos, add a few tablespoons of pulled pork to the tortillas, top with the coleslaw, and sliced avocados, and any other of your favorite taco toppings and serve immediately.