Pulled pork tacos with red jalapeno bbq slaw and peach salsa

1 5-7 lb. pork butt roast

3 oz. BBQ Bob’s Alpha Rub
Flour tortillas
1 tsp. kosher salt
Red jalapeno hot sauce
BBQ Bob’s Original BBQ sauce
5 ripe tomatoes
1 Spanish onion
1 bunch of cilantro
2 lemons
2 limes
1 clove garlic minced
2 ripe peaches or canned peaches when fresh are not in season
Sour cream
Cole slaw mix

Smoke pork butt at 275°F for approximately 9 hours or until internal temperature is 195°F and pulls apart easily.

Pull the pork with forks or with hot gloves and place into a large bowl

To make the Salsa:

Chop tomatoes, onion, cilantro, peaches into small cubes then and garlic. Place into a bowl and add kosher salt and the juice from one lemon.

To make slaw:

Place about 10 oz. of slaw mix into a bowl then add 1 cup of BBQ Bob’s Original sauce, red jalapeno hot sauce and 1 cup of sour cream. Mix well and set aside.

To Assemble tacos:

Scoop some peach salsa into each tortilla then add some pulled pork . Top with Red jalapeno bbq slaw and squeeze some fresh lime juice on top.


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