We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Pulled Pork Taco with Fresh Pepper Salsa
Holiday 2012
Use your favourite great-tasting barbecue sauce (homemade or store-bought) for this taco. With melt-in-your-mouth pork and fresh crunchy salsa, each bite is colourful and refreshing.
Makes 12 tacos
1 boneless pork rib roast, about 2 lbs (1 kg) (see TIP)
Salt and freshly ground black pepper
1 tsp (5 mL) canola oil
1 bottle (425 or 455 mL) high quality barbecue sauce
½ cup (125 mL) dark ale (optional)
FRESH PEPPER SALSA
1 red bell pepper, diced
1 hot banana pepper, diced
¼ cup (60 mL) diced red onion
1 jalapeño pepper, seeded and minced
2 tbsp (30 mL) chopped fresh cilantro
½ tsp (2 mL) grated lime rind
2 tbsp (30 mL) lime juice
½ tsp (2 mL) kosher salt
Pinch granulated sugar
1 pkg (297 g) medium soft flour tortillas or hard taco shells
1 Sprinkle pork roast with salt and pepper. Heat oil in nonstick skillet over medium-high heat and brown roast on all sides; place in slow cooker. Pour in barbecue sauce and beer, if using.Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until very tender. Remove from slow cooker and shred meat with 2 forks. Drizzle some of the sauce into meat to moisten; set aside.
2 For fresh pepper salsa, in a large bowl, stir together red and banana pepper, onion, jalapeño pepper, cilantro, lime rind and juice, salt and sugar. Cover and refrigerate for at least 1 hour or up to 12 hours.
3 Divide pulled pork among tacos and top with fresh pepper salsa to serve.
Makes 12 tacos
TIP You can find pre-made pulled pork in some stores, fresh or frozen. You can omit cooking your own pork roast and use 4 cups (1 L) of pulled pork for this recipe.
Related Recipes
201206116
Peppered Strawberry Margarita
The ubiquitous Strawberry Margarita gets a makeover with fresh pepper.
