Hillbilly Tacos
Hillbilly Tacos are pulled pork tacos, topped with a creamy cole slaw all stuffed into a corn tortilla. Have a little fun on taco night with this delicious twist on the classic taco!
A FUN, EASY DINNER IDEA
Hillbilly Tacos combine everything you love about my Crock Pot Pulled Pork and everyone’s favorite creamy Southern Coleslaw. It’s a delicious and unique way to enjoy tacos – hillbilly style! This tasty recipe is sure to be a hit at your next gathering or just when you need something to satisfy your taco cravings. I think a lot of people just have a lot of fun with it because of the name! Serve with your favorite toppings and watch how much fun everyone has at your next taco night!
FREQUENTLY ASKED QUESTIONS:
I honestly do not know where this originally got its name. I can hazard a good guess. Maybe because it’s a southern style pulled pork topped with cole slaw then put into a tortilla, it is obviously not an authentic taco so someone had a little fun and called them hillbilly (or redneck) tacos.
You can use flour tortillas or corn tortillas like I did. If you are using the corn ones, you’ll need to double them up because they like to break and fall apart even after they are heated up.
Anything that you would normally enjoy with your tacos would be great here. Try guacamole or some chips and queso.
Sure! To speed things up, you can use premade slaw or you can purchase pork bbq that is already prepared. This is also a great meal if you have leftover pulled pork!
To store your tacos, keep the pork and slaw separate in the fridge and store your tortillas separately at room temperature.
Yes and no. You can freeze the pork in a freezer safe container for up to 3 months. But, I do not suggest freezing the cole slaw.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
For the pork:
- pork shoulder roast (also called a pork butt) – you can also use a boneless pork loin.
- Dr Pepper – root beer or Coca-Cola also work.
- hickory liquid smoke – you don’t need much – a little bit goes a long way but gives it that great smokey taste.
- pork rub seasoning – store-bought or homemade. I have a good recipe for over on my Crock Pot Pulled Pork recipe if you want to use that one.
- BBQ sauce – store-bought (we like Sweet Baby Rays) or Homemade BBQ Sauce.
For the coleslaw:
- coleslaw mix – you can shred your own cabbage if you prefer.
- mayonnaise – use your favorite. We are big fans of Dukes or Hellmans.
- buttermilk – you can make fake buttermilk by adding a little vinegar or lemon juice to milk.
- Dijon mustard – regular mustard can be used but the dijon really gives it a delicious flavor.
- apple cider vinegar – regular vinegar can be used.
- freshly grated onion (or onion powder) – I think the freshly grated onion really amps up the flavor but onion powder works fine too.
HOW TO MAKE HILLBILLY TACOS
You’ll see directions for both the shredded pork and the coleslaw. You can make the coleslaw during the last hour of the pork cooking, so it can sit and meld the flavors while the meat finishes cooking. First, rinse the pork shoulder under running water and carefully pat it dry. Then, generously massage the pork rub onto every inch of the shoulder, ensuring it is evenly coated. Sprinkle the shoulder with additional salt and pepper (optional).
Place seasoned pork in an oven 6 or 8 quart slow cooker. Add a can of Dr. Pepper to the slow cooker and evenly distribute liquid smoke along the sides of the pork.
Cook pork shoulder on the low setting for 8 to 10 hours, or until the pork is very tender. Once finished cooking, remove the pork from the slow cooker and toss out the leftover liquid. Take out the bone and shred the pork using two forks or shredding claws. Remove any excess fat as you shred the meat.
Now it’s time to make the coleslaw. Add both bags of mix to a large mixing bowl. Combine the rest of the coleslaw ingredients together in a smaller bowl and whisk vigorously until well combined.
Pour the whisked mixture over the coleslaw mix in the larger bowl and stir well to combine. Let it sit for about an hour before serving (if possible).
Stir coleslaw before serving. To serve, warm or char tortillas in a dry skillet. Add pulled pork, then slaw on top.
Drizzle with bbq sauce to taste.
CRAVING MORE RECIPES?
Hillbilly Tacos
Ingredients
Pulled Pork Ingredients:
- 4-6 pounds pork shoulder roast
- ¼ cup store bought or homemade pork rub
- 12 ounce can Dr Pepper (Coca Cola or root beer work too)
- 1 Tablespoon hickory liquid smoke
Coleslaw Ingredients:
- 2 (14 ounce) bags coleslaw mix
- ⅓ cup white sugar
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 teaspoon Dijon mustard or yellow mustard
- 1 ½ Tablespoons apple cider vinegar
- 1 ½ Tablespoons lemon juice
- 2 Tablespoons freshly grated onion (1/2 teaspoon onion powder)
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
For Taco Assembly:
- corn or flour tortillas (enough for serving- you may need more for doubling up if using corn tortillas)
- 1 bottle of your favorite BBQ sauce
Instructions
- You’ll see directions for both the shredded pork and the coleslaw. You can make the coleslaw during the last hour of the pork cooking, so it can sit and meld the flavors while the meat finishes cooking.
For the pulled pork:
- First, rinse the pork shoulder under running water and carefully pat it dry. Then, generously massage the pork rub onto every inch of the shoulder, ensuring it is evenly coated.
- Sprinkle the shoulder with additional salt and pepper (optional) and then place it in the slow cooker.
- Add a can of Dr. Pepper to the slow cooker and evenly distribute liquid smoke along the sides of the pork.
- Cook pork shoulder on the low setting for 8 to 10 hours, or until the pork is very tender.
- Once finished cooking, remove the pork from the slow cooker and toss out the leftover liquid. Note: you can keep some of that liquid and put the shredded pulled pork back into it to keep it warm as people serve themselves.
- Take out the bone and shred the pork using two forks or shredding claws. Remove any excess fat as you shred the meat.
For the cole slaw
- Now it’s time to make the coleslaw. Add both bags of mix to a large mixing bowl.
- Combine the rest of the coleslaw ingredients together in a smaller bowl and whisk vigorously until well combined.
- Pour the whisked mixture over the coleslaw mix in the larger bowl and stir well to combine. Let it sit for about an hour before serving (if possible).
- Stir coleslaw before serving.
To assemble:
- Warm or char tortillas in a dry skillet. Add pulled pork, then slaw on top. Drizzle with bbq sauce, to taste.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can use storebought coleslaw or pulled pork to speed thing up.
- Use your favorite bbq sauce and spice rub. It can be homemade or storebought.
- If using corn tortillas, it is a good idea to double them up so they don’t fall apart.
- To store, keep the pork and slaw separate in the fridge.
- I do not suggest freezing the cole slaw, just the pork for up to 3 months.
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- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 2 teaspoons salt
- 3 teaspoons brown sugar
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Next time I catch a pork shoulder on sale, it’s on like Donkey Kong!
What is pork rub made of.
Thank you
She has her recipe for the rub underneath the notes section below the recipe card. 🙂