October 27

Pulled Pork Tacos

Pulled pork is one of the best things you can make during the week, in my opinion. It only takes a few minutes to put together in your crockpot, and it’s easy to buy a 2-3lb. roast that will give you juicy, shredded meat for multiple meals.

Pork roast + BBQ sauce + Juice + Crockpot = heaven. Any kind of juice works well for this – I have used orange juice in the past – but I think pineapple juice makes for a great balance to a spicy BBQ sauce. FullSizeRender

I dabbled in trying to make one of those time lapse videos to demonstrate how quick and easy it is to put a pork roast together. The results were average to below average. It’s hard to score meat with a knife and hold a phone with your other hand. How do people make these videos? Someone helps them? Unless Barbara grows opposable thumbs in the next few hours, I’m going to have to find a way to improve this alone…. 

This recipe includes small bits of dairy in the form of sour cream and shredded cheese. If you’re sensitive to dairy, you could replace the dairy with some salsa, chunks of avocado and/or guacamole. Additionally, I used butter lettuce to make lettuce wraps, which creates a mess but keeps the recipe clean. Another option would be to use gluten-free tortillas, or just go for broke and choose regular taco shells. Make it work for you, within your parameters! FullSizeRender



For the pulled pork:

2-3lb pork roast

1/2 jar BBQ sauce (look for brands without a lot of added sugar – I like Bone Lickin)

appx. 1 cup pineapple or orange juice FullSizeRender

For the tacos:

Butter lettuce

Chopped red onion

Sour cream

Shredded cheese – I used a Mexican blend


Hot SauceFullSizeRender


  1. Place the pork roast in the crockpot, and score the meat. Scoring the meat just allows the sauce and juice to soak in a bit easier – here is a video if you’re not familiar with this technique.
  2. Pour about 1/2 jar of BBQ sauce over the meat, and top with the orange or pineapple juice. You want enough juice that it covers 1-2 inches in the bottom of the crockpot.
  3. Set on low for 7-8 hours, or high for 4-5 hours.
  4. Shred the meat using two forks, and place it in a bowl. Ladle some of the leftover juice from the crockpot on top of the shredded meat. FullSizeRender
  5. Using the butter lettuce leaves as wraps, layer the taco ingredients along with the shredded meat! FullSizeRender