There’s something irresistible about a street taco—simple, flavorful, and endlessly customizable. This recipe takes tender, slow-cooked Whitt’s Place pork and pairs it with a crisp, zesty Southwestern slaw that brings just the right balance of crunch and freshness. It’s the kind of meal that feels just as right on a weeknight as it does when you’re feeding a crowd, with flavors that are bold yet unfussy.
Ingredients
- 1 Pork Roast, Picnic Ham Roast, or Boston Butt
- 1 tbs Garlic Powder
- 1 tbs Cumin
- 1 tbs Salt
- 2 tsp Pepper
- 1 tsp Cayenne Pepper
- 1 can Ginger Beer
- 2 tablespoons Molasses
- 1 tbs Apple Cider Vinegar
- Small Flour or Corn Tortillas
- Salad Kit (Mexican or Southwestern)
Directions
Rub the roast with the dry ingredients and place in your slow cooker. Add the ginger beer. Cook on low for 7 hours.
Pour out the juices and add to a pan. Add the molasses and vinegar to the pot, boil, and reduce to concentrate the flavors. Watch that you don’t let it boil away to nothing!!
Shred the pork with 2 forks.
Add the reduced sauce back to coat the meat.
Take the salad kit of your choice and add the dressing and inclusions.
Warm the tortillas on a skillet or frying pan and set aside
Assemble your tacos with the pork and top with the crunchy salad.
Pile the juicy shredded pork high, add that vibrant slaw, and you’ve got tacos that taste like summer nights and good company. The best part? You can swap in your favorite toppings—avocado, fresh salsa, or even a squeeze of lime—to make them your own. However you serve them, these tacos are sure to be a repeat favorite at your table.