🌮 BBQ Pulled Pork Tacos w/ Backyard Slaw
/Are you ready to take your taco night to the next level? These BBQ Pulled Pork Tacos with Backyard Slaw bring together everything you love about slow-smoked barbecue and fresh, crunchy toppings — all wrapped in a warm homemade tortilla. The tender pulled pork is juicy, smoky, and packed with rich flavor, while the backyard slaw adds a refreshing contrast that ties it all together.
The Story Behind the Recipe
This recipe started as a weekend experiment that quickly became a staple in my backyard. After spending years perfecting smoked pulled pork, I realized tacos were the perfect way to showcase it — a handheld bite of everything BBQ stands for: smoke, sweetness, tang, and texture.
The creamy slaw gives it that refreshing crunch, the homemade tortillas add a rustic touch, and that smoky pork? That’s the soul of the dish. Whether you’re cooking for friends, family, or just yourself, this recipe brings the backyard to your taste buds.
Why You’ll Love This Recipe ❤️
🔥 Smoky & Sweet: Low and slow pork balanced with tangy pineapple and apple cider vinegar.
🌮 Crunchy & Creamy Slaw: Adds the perfect texture to every taco bite.
🥩 Juicy Tender Pork: Cooked to perfection and bursting with flavor.
🍍 Homemade Touches: From tortillas to slaw, every element elevates the experience.
🍻 Backyard Approved: Ideal for parties, family dinners, or weekend cookouts.
BBQ Pulled Pork Tacos w/ Backyard Slaw
🕒 Prep Time: 45 min 🔥 Cook Time: 8 hr ⏳ Total Time: 8 hr 45 min 🌮 Serves: 12+
Ingredients
Pulled Pork
8–10 lb Pork Butt or Shoulder
2 Sticks of Butter
2 (6 oz) Cans of Pineapple Juice
Canola Oil Spray
Killer Hogs The BBQ Rub
Apple Cider Vinegar
Tortillas
450 g All-Purpose Flour
110 g Soft Butter
250 ml Water
5 g Salt
Slaw
1 Head Red Cabbage
1 Package Shredded Carrots
1 Can Pineapple Tidbits
1 Cup Mayo
1 Tbsp White Vinegar
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
1 Tsp Celery Seed
1 Tsp Boar’s Night Out White Lightning Rub
Instructions
1️⃣ Trimming the Fat: Trim excess fat from your pork butt or shoulder. You want a clean surface that allows seasoning and smoke to do their work.
2️⃣ Juice Injection: Melt 1 stick of butter and mix it with a 6 oz can of pineapple juice. Inject this mixture evenly into the pork in a grid pattern for juicy, flavorful results.
3️⃣ Smoke Whisperer: Place the pork on a wood-fired smoker at 225°F (107°C). Low and slow is the key to tender perfection.
4️⃣ Vinegar Kiss: Every 30 minutes, spritz the pork with apple cider vinegar to keep it moist and build layers of tangy flavor.
5️⃣ Butter Bath: After 3 hours, move the pork into a tin pan. Add another stick of butter and the remaining 6 oz of pineapple juice. Crank up the heat to 250°F (121°C) and let the magic happen.
6️⃣ Cover and Cook: Once the bark darkens to perfection, cover tightly with foil and cook until the internal temp hits 200–205°F (93–96°C) and feels like butter when probed.
7️⃣ Resting Ritual: Let the pork rest in an off oven or cooler for 1–2 hours. This step locks in the juices for that melt-in-your-mouth texture.
8️⃣ Slaw Creation: Shred the cabbage and carrots. In a bowl, mix mayo, both vinegars, honey, celery seed, and White Lightning rub. Stir in pineapple tidbits and let chill for an hour (or overnight for best flavor).
9️⃣ Tortilla Time: Mix flour, butter, salt, and water into dough. Rest for 15 minutes, roll into small balls, and flatten into tortillas. Fry each in a cast iron pan until lightly browned.
🔟 Pulled Pork Glory: Shred the pork, layer onto warm tortillas, top with slaw, and add a squeeze of lime or cilantro garnish. Every bite? Pure backyard gold.
Additional Tips 💡
🔥 Canola Spray = Better Bark: Helps develop a crust while preventing dryness.
🍖 Use More Rub: It’s a big cut of meat — don’t be shy with the seasoning.
⏱️ Let It Rest: A 1.5-hour rest minimum is non-negotiable for juicy meat.
🥬 Make Slaw Ahead: Overnight chilling melds the flavors beautifully.
🌮 Homemade Tortillas: Customize the thickness — they won’t rise much during cooking.
Why This Recipe Works
The pineapple juice and butter injection keep the pork unbelievably moist, while the vinegar spritz adds tang and brightness. The slaw cuts through the richness, making every bite balanced and crave-worthy. Homemade tortillas bring it all together — soft, warm, and slightly crispy from the cast iron.
FAQ Section
Q: Can I use store-bought slaw?
A: You can, but making it fresh gives better crunch and flavor.
Q: How do I keep the pork warm?
A: Keep it in a covered pan in a low-temp oven or use a slow cooker on “warm.”
Q: What cut of pork works best?
A: Pork butt or shoulder — both have great marbling for juicy pulled pork.
Q: Can I prep ahead of time?
A: Yes, pulled pork tastes even better the next day. Just reheat low and slow.
Q: How do I store leftovers?
A: Store pork and slaw separately in airtight containers for up to 3 days.