Shredded BBQ Pork Tacos

BBQ sauce adds zing to your tacos

A life of three kids, work and lots of extracurricular activities can sometimes leave us scrambling for dinner.  Most Sundays, my husband and I meal plan for the week.  Yes, he is awesome and a great cook to boot.  Since I am off work on Thursdays, the cooking is left up to me.

We love the ease of preparing tacos, but have fallen into a rut of the same kind of turkey meat tacos over and over again.  Looking for a new idea, I was inspired by a gift of Phil's BBQ Sauce that we received for Christmas.  Phil's BBQ is a terrific San Diego based BBQ joint that has fantastic food and amazing sauce.  I was so pleased when I learned Phil's Sauces and seasonings are all gluten-free and perfect for our family.  They started bottling their famous BBQ sauce and I am so happy they did!  The sauce penetrates the pork during the slow cooking and is a great flavor booster.  Of course, you can use any sauce you like.

Best BBQ in San Diego

This is made in the slow-cooker, which is a busy mom's best friend during the school week.  We also use the slow-cooker liners to speed clean up.  To really make this recipe a hit, try to find time to fry up the corn tortillas.  They will instantly remind you of your favorite Mexican restaurant.  Of course, moms can't always find the time so feel free to use store made if you have to.

Puffed up golden taco shells make this dish extra special

This recipe will easily feed a large family.  We have four adults and three pretty big kids and we still had leftovers.  Be sure to add some fresh salad or a side non-fat refried beans to round out the meal.  This meal was a great hit!  Even my mom, who doesn't really like shredded meats, loved it!

Enjoy!

Shredded BBQ Pork Tacos (feeds 8-10)
Prep time - 15mins
Total time - 6 hours in slow cooker

Using liners can cut down on clean up time

3lbs pork loin roast
15oz favorite BBQ sauce (use leftover sauce in bottle to add to tacos when serving)
20 corn tortillas soft (or buy premade crunchy corn tacos)
3 cups shredded lettuce
3 diced tomatoes
1 diced avocado
2 1/2 cups shredded jack/cheddar cheese
1 cup vegetable oil for frying tortillas, if not using crunchy pre-made

• Approximately six hours before serving, place pork in slow cooker and pour the BBQ sauce over the pork.  Cover and set and low.
• 20 minutes before serving, start making the crunchy taco shells.  Using a large saute pan with high sides, pour in enough oil to cover the bottom of pan and set over medium high heat.  Fry corn tortillas one at a time.  Each side should take about 10-20 seconds.  They are done when bubbling and a light brown.  Remove with tongs and fold in half and place on paper towels to drain.
• When ready to serve, remove pork and use two forks to shred meat.  Place meat in bowl with cooking liquid.
• Set out rest of ingredients in different bowls so everyone can make their tacos the way they like!

This large bowl fed four adults & three kids, with leftovers!