From craving to table
Instructions
- 1
In a small bowl, mix together smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, pepper, and brown sugar.
- 2
Rub the spice mixture all over the pork shoulder pieces.
- 3
Place pork in a large Dutch oven or heavy pot. Add chicken broth and apple cider vinegar.
- 4
Bring to a simmer, cover, and cook on medium-low heat for 35-40 minutes, turning occasionally, until the pork is fork-tender and shreds easily.
- 5
Remove pork from the pot and shred using two forks. Toss shredded pork with barbecue sauce.
- 6
While pork cooks, prepare the slaw: In a bowl, mix mayonnaise, 1 tbsp apple cider vinegar, sugar, and a pinch of salt and pepper. Toss with coleslaw mix.
- 7
To assemble: Layer pulled pork onto warm tortillas, top with slaw, and finish with sliced jalapeños, cilantro, and a squeeze of lime.
- 8
Serve immediately and enjoy!