“Sweet Heat” pulled-pork tacos

Sweet Heat pork tacos

After making barbacoa tacos, I wanted to try the same thing but with pork, instead of beef. Pulled pork has a completely different flavor space, from beef, so there’s a lot to play with. I didn’t want traditional pulled pork; my goal was tacos, so I wanted more spiciness, less barbecue.

  • 1 3 & 1/2-pound pork roast (boneless)
  • 4 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 2 tablespoons ground cumin
  • 1 tablespoon cayenne pepper
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1 tablespoon minced garlic
  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup honey

  • Cut the pork roast into manageable pieces, roughly the same size.
  • Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side.
  • Turn on the slow cooker to high, to warm it for later.
  • While the roast is searing, whisk all the ingredients in a bowl, creating a thick liquid.
  • Move the seared pieces of roast to the slow cooker. Pour the liquid over the pieces of roast, as evenly as you can. Use a spatula to get as much of it from the bowl as you can.
  • Cover the slow cooker and cook on high for around 8 hours.
  • After 8 hours, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
  • Heat up a dry skillet over medium, medium-high heat. Add pulled pork to it, stirring occasionally to sear it. Do not over-cook. You’re looking to “crisp” it up some.
  • Move all finished pulled pork to a container, ready to serve.
  • For tacos – place a scoop of pork into warmed tortillas. Add shredded cabbage and drizzle with your favorite barbecue sauce.


easily a dozen tacos

Prep time

15 minutes

Cooking time

8 hours



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