- 6 medium tomatillos, husks removed and halved
- ½ cup sliced onion
- 1 jalapeño, halved and seeded (we left the seeds in)
- 1 clove garlic, sliced
- 2 tablespoons olive oil (we used extra-virgin olive oil)
- ¼ teaspoon salt (we used table salt)
- ¼ teaspoon ground black pepper (we used freshly ground black pepper)
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 8 hard taco shells
- 1 pound shredded barbecue pork (we used meat from the Three-Ingredient Slow Cooker Barbecue Pork, recipe for the meat below)
- ½ cup chopped tomato (we didn’t use it)
- ½ cup crumbled queso fresco
- Chopped fresh cilantro
- Three-Ingredient Slow-Cooker Barbecue Pork
- 1 (3- to 4-lb.) boneless pork shoulder roast (Boston butt), trimmed
- 1 (18-oz.) bottle barbecue sauce (such as Cattlemen’s Kansas City Classic Barbecue Sauce) (we used Jack Daniel’s Honey Smokehouse)
- 1 (12-oz.) can cola soft drink (we used Caffeine-Free Coca-Cola)
- Start off by making the pulled pork. Take a 6-qt. slow cooker out and lightly grease the inside of it. Add the pork to the slow cooker, pouring the barbecue sauce and cola over it afterwards. Put the lid on the slow cooker and let it cook on LOW for 8 to 10 hours or until the meat is tender enough that it shreds easily with a fork. Take the pork out of the slow cooker and shred it using two forks, throwing away any large pieces of fat that you come across. Try to skim the fat off the sauce before stirring the shredded pork back in.
- Preheat your oven to 450 degrees. Take a large rimmed baking sheet out and line it with aluminum foil.
- Take a large mixing bowl out and mix the tomatillos, onion, jalapeño, garlic, oil, salt and pepper together. Spread the mixture out on the lined baking sheet. Place the sheet in the oven for 10 minutes or until softened (ours took somewhere between 10-15 minutes and we flipped ours over after the initial 10 minutes).
- Take the roasted tomatillo mixture, cilantro and lime juice and place it in a blender, processing long enough for it to turn into a smooth sauce.
- Fill up the taco shell with pork and top with the tomatillo sauce, chopped tomato and queso fresco. Sprinkle the chopped cilantro on afterwards and enjoy !
The pork has a sweetness to it thanks to the sauce but it’s also dripping with the sauce it was sitting in so make sure you have some napkins or paper towels with you while eating this. The tomatillo sauce has so much brightness to it. We were surprise that we didn’t get any heat from the sauce even though we left the ribs and seeds in for the jalapeño. Had we used tomatoes, it would’ve added more flavor and brought a different texture to the dish but we still enjoyed the taco regardless !
We got the Three-Ingredient Slow-Cooker Barbecue Pork recipe from Southern Living but we don’t know where we got the BBQ Tomatillo Tacos recipe from.
We weren’t paid in any form to promote Cattlemen’s, Jack Daniel’s, Coca-Cola or Southern Living.
Take care everybody !