Shredded Pork Street Tacos with Southwestern Salad Slaw

We’ve got another new cut in this recipe. If you haven’t used a Picnic Ham Roast before, you will be surprised with this recipe. You can also use a Boston Butt if you have one in your kitchen. The meat comes out tender and tasty and, with a bit of chopping, makes the perfect taco filling. I kept it simple with a salad mix, so this is a great mid-week recipe because you can put the meat on in the morning and have a great dinner when you arrive home!


  • 1 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)


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 and 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.

So easy and yummy!!

Taco close up!
Tacos plated.