Slaw Topped Pulled Pork Tacos

Whenever I see “Nutmeg Nanny” pop up in my feed, I sing this little song called NUTMEG NANNY!! I wish I could record it, to share with y’all, as it is spunky just as I imagine she is in real life. We adore Brandy’s site Nutmeg Nanny, and you should too. Brandy is a breath of fresh air when it comes to food blogging, as she is real when sharing her life with her husband and cats with her readers. I really enjoy her recipes as they are approachable, and easy to make for any home cook. Nothing fussy, just good ole home cooking, which in our opinion is the best. I have been swooning over these Huevos Motulenos and cannot wait for a weekend at home to make them; don’t they sound amazing! And the girl loves bourbon!! You can find Brandy on Twitter, Facebook, Instagram, Pinterest, and G+.

Hi everyone! I’m Brandy from Nutmeg Nanny and I’m super psyched to be here today.

Since it’s Taco Tuesday I’m bringing you a taco with just a few of my favorite flavors – bbq and smoked paprika. I know it might sound odd to list smoked paprika as one of my favorite flavors but I have been in LOVE with the stuff for almost a year now. I pretty much put it in anything I can get away with. So yes, my blog is basically full of recipes that contain smoked paprika.

Don’t worry; I’m seeking help for my addiction.

My favorite part about these tacos is the utilization of the slow cooker. During the summer it gets so hot I don’t even want to think about turning on the oven. My slow cooker makes it possible to slow cook a giant pork butt without making my kitchen feel like it’s next door to a volcano.

Plus I threw caution to the wind and used Jamaican ginger beer in my pulled pork for the first time ever. Luckily for me (and you) it turned out amazing! And I made a quick southwest inspired bbq sauce that I poured over top before it cooked. If you follow me on Instagram I gave you a little sneak peek last week.

If I had to pick a place to take a little shortcut I went with the slaw. I made the sauce from scratch but totally bought a bag of pre-shredded cabbage and carrots. I couldn’t help it. I was short on time and the bag of coleslaw mix was on sale.

Luckily I had everything else for the slaw in my pantry so it was easy to throw together. The key to a good slaw is letting it sit. I made it in the morning right after I started I pork and let it sit in the fridge all day until I was ready to make my tacos. Trust me, it’s worth the wait.

After the pork was done cooking I was rewarded with enough pulled pork to feed an army. Luckily my best friend was driving in from Ohio to visit so I made her eat her weight in tacos. I’m a good friend like that.

I like to win people over with food so that way they want to visit me again. Ok, that sounded weird. But really, winning people over with food is an awesome thing. Especially when you do the winning over with tacos. In the end I’m just spreading the taco love.

That’s what Taco Tuesday is all about….right?

Recipe: Slaw Topped Pulled Pork Tacos

Ingredients:

• For ginger beer pulled pork:
• 2 large yellow onions, sliced
• 1 (5 pound) boneless pork butt
• 1 (12 ounce) bottle Jamaican ginger beer
• 3 tablespoons ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoons Worcestershire sauce
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 2 teaspoons ground pepper
• 1 teaspoon cumin
• 1 teaspoon chipotle chile powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• For slaw:
• 1 (16 ounce) bag coleslaw mix
• 2/3 cup mayonnaise
• 3 tablespoons whole milk
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chipotle chile powder
• For tacos:
• Corn tortillas
• 1 bunch cilantro, stems removed
• 2 limes, cut into wedges

Directions:

For ginger beer pulled pork:

In a large 6 quart slow cooker add sliced onions and top with pork butt.

Pour in ginger beer.

In a small bowl whisk together ketchup, apple cider vinegar, Worcestershire sauce, kosher salt, smoked paprika, pepper, cumin, chipotle chile powder, chili powder, garlic powder and Dijon mustard.

Pour homemade sauce over pork butt, cover and slow cook on high for 6-8 hours. Flip the pork butt halfway through cooking.

When the pork is tender remove it from the slow cooker and shred with two fork. Add pulled pork back to the slow cooker and stir to combine. Keep warm while you prepare the tacos.

For slaw:

In a large bowl add all ingredients and mix together until creamy.

Cover and let sit in the refrigerator until you’re ready to make your tacos.

Taste before servings and season with salt if needed.

For tacos:

Set a small skillet over medium high heat and toast corn tortillas. Each side should take about 30 seconds.

To assemble tacos lay out corn tortilla, fill with pulled pork, top with slaw and sprinkle with cilantro and a squeeze of lime.