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Slow cooker Whiskey Pulled Pork

Whiskeyed Pulled Pork Tacos

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 10-12 tacos 1x
  • Category: Main, Meat

Description

Slow Cooker Whiskey Pulled Pork Tacos, takes slow cooked pork shoulder, tenderized by some Canadian Crown Royal, melded with herbs, spices, and caramelized pearl onions. Mounded on a wonderful warm soft corn tortilla and topped with a punchy and crispy corn slaw, this dish says delicious from beginning to end!


Ingredients

Pork Shoulder and dry rub:

  • 900 g pork shoulder skin on
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp paprika
  • 1 tsp ground corriander
  • 1/2 tsp onion powder
  • 1/2 tsp onion flakes
  • 1 tsp dried oregano
  • 3 Tbsp evo oil

Stewing sauce:

  • 1/3 cup crown Royal Whiskey
  • 1 tsp ground corriander
  • 1 tsp garlic powder
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 tsp lemon grass
  • 1 tsp dry mustard powder
  • 1 yellow onion chopped
  • 20 pearl onions cleaned
  • 2 garlic scapes chopped
  • 2 cloves garlic whole
  • 2 bay leaves
  • 1/2 cup balsamic BBQ sauce
  • 1/8 cup prepared mustard
  • 2 tsp sriracha sauce
  • 1 cup vegetable stock
  • 2 Tbsp maple syrup

Tacos:

  • 10 soft corn tortillas
  • 1 cup shredded Jalapeno white cheddar cheese

Slaw:

  • 2 cups shredded mixed cabbage
  • 1/4 purple onion shredded
  • 1/2 cup cooked corn
  • 1 Roma tomato diced

Dressing:

Orange Ginger Miso dressing:

  • 1 orange, the juice
  • 2 small green or red onions
  • 2 1/2 Tbsp vegetable oil (we used canola oil)
  • 3 drops sesame oil
  • 3/4 Tbsp organic miso
  • 1 tsp apple cider vinegar
  • 1 tsp finely grated ginger
  • Plus add: 1 tsp mayo
  • 1 drop of sriracha sauce

Instructions

Pork shoulder and dry rub:

  1. Score skin of pork shoulder in a diagonal pattern.
  2. Mix all spices together and rub into both sides of pork shoulder.
  3. In a hot skillet on high heat sear the pork shoulder on all sides.
  4. Place pork shoulder in slow cooker.
  5. In a bowl mix all the ingredients for the stewing sauce and pour over pork.
  6. Top with some fresh rosemary and turn slow cooker to high.
  7. Cook for about two hours and then turn slow cooker to low.
  8. Cook for an additional 2-3 hours or until pork is falling apart.
  9. If you want you can just start on low and cook for about 6 hours instead, either way it will work out fine.

Slaw:

  1. Place all the ingredients for the slaw in a bowl and toss.

Dressing:

  1. In a bowl mix all the ingredients for the dressing and whisk well.
  2. Pour a little bit of dressing at a time over slaw and toss well. Add as much dressing as you desire.

Taco assembly:

  1. Take pork out of slow cooker and pull apart using two forks or if you prefer your hands that is fine too.
  2. Set aside the sauce in the slow cooker for later.
  3. In a warm skillet place corn tortillas.
  4. Sprinkle with shredded cheese and warm up till cheese is melted and tortilla starts to brown on the bottom.
  5. Add a nice mound of the pulled pork.
  6. Take the bay leaves and herb sprigs out of the sauce in the slow cooker.
  7. Stir sauce well and spoon it over along with some of those wonderful pearl onions over the pulled pork.
  8. Top with the slaw.
  9. Ready to serve. Enjoy!

Notes

You can do all the cooking on low in the slow cooker, it requires a bit more time but the end result is good.

One another note, since in our family there are vegetarian diets, for them I replaced the pork with portobello mushrooms that I sauteed in a pan with some of the sauce that I reserved before putting it with the pork.

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