Pulled Pork Tacos and Blueberry Barbecue Sauce
Servings 8
Pork shoulder is slow cooked in root beer, topped with an apple slaw and homemade blueberry barbecue sauce all nestled in delicious naan bread!
Ingredients
Pulled Pork
- 4 pound pork shoulder or butt
- 2 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces root beer
- 16 Stonefire Original Mini naan
Slaw
- 2 granny smith apple
- 1 cup matchstick carrots
- 1 jicama
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon olive oil
Blueberry Barbecue Sauce
- 2 cups fresh blueberries
- 1 cup ketchup
- 2 tablespoons honey
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon lime juice
Instructions
Pulled Pork
- Rub the pork butt all over with salt and pepper, sear the sides in a pan over medium-high heat and place in a slow cooker. Pour in the root beer and cook on low for 8 hours.Once pork is done cooking, shred it up.
Slaw
- Chop apple and jicama up into matchstick pieces similar in size to the carrots, toss with apple cider vinegar, salt, sugar, and olive oil.
Blueberry Barbecue Sauce
- Add all ingredients to a blender or food processor and blend until smooth. Can be made ahead of time and stored in an airtight container in the fridge for up to 5 days.
Assembly
- Microwave the Stonefire Original Mini naan bread for 10 to 15 seconds, gently cup and fold the bread, bubble-side in, and fill with pulled pork, slaw, and barbecue sauce. Garnish with cilantro if desired.
Find it online: www.sugarandsoul.co/pulled-pork-tacos-recipe/