The other night, I was talking with family about opening a food truck. I know, a bit of a crazy idea and I’ll be honest, it will never happen. But, it was fun to talk about all the things I could do with it! We settled on Tacos of the World. There would be a Hawaiian Taco, Bangkok Taco etc., etc., etc. And of course, this brain child of mine would be on the menu as well: Pulled Pork Sweet Potato Tacos with Pineapple Sriracha Slaw.
I am LOVING this taco right now. It’s really all I want. I’m always looking for new ways to use leftover pulled pork. Since we are a family of two, a pork roast can be stretched a long way. So, after we’ve had pulled pork nachos, pulled pork barbecue sandwiches, and sweet chili pulled pork and veggies over rice, we need more options. Hence, the Pulled Pork Sweet Potato Tacos with Pineapple Sriracha Slaw recipe was born.
I also have a love affair with sweet potatoes, as does anyone in the Pinterest-creating community. For good reason—they are good for you! In moderation of course but beneficial, nonetheless. The way the sweet potatoes complement the slaw and marry with the pulled pork—I’m yours forever, taco.
On a more personal note, this weekend was so fun! The Super Bowl is over and we got to spend it with our good friends. I’ve mentioned them before, but we usually refer to them as “the family.” First off, we are Godparents to their precious little boy they adopted from Ethiopia last year. He is one of the BIGGEST joys in my life. The family has been there for us in thick and thin, and vice-versa I suppose. Having them over is so easy because it’s all sweatpants, no-shame-eating, and laughing about stupid videos on Instagram, and stories about our life. It was great!
I also had my appearance on KGW’s Portland Today last Friday! It was so fun! But I have to say, I’m happy that it’s over. I went from my segment (with the cutest meteorologist in the BIZ) talking about Super Bowl snacks to being rushed right to another room to do a pre-recording for the 5 o’clock news (with the cutest sports reporter in the BIZ). By the time it was all over, we gathered up our things, got in the car, and immediately went to Mother’s Bistro for the most perfect, late, celebratory breakfast a girl could want.
Here is the link if you’d like to watch!
Anyway, back to weekday business and weekday meals. Give these Pulled Pork Sweet Potato Tacos a try! You will love them! Can’t wait to talk to you soon over some SERIOUS Valentine’s Day sweets! Happy Monday!
Pulled Pork Sweet Potato Tacos with Pineapple Sriracha Slaw
This flavor-packed recipe for Pulled Pork Sweet Potato Tacos with Pineapple Sriracha Slaw will change your entire outlook on tacos.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 12-16 servings
Ingredients
|| Pulled Pork ||
Pork Roast, 3–6 pounds
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 can Coca-Cola
|| Slaw ||
2 ½ cups red cabbage, thinly sliced
1 cup pineapple, thinly sliced
2 tablespoons chopped cilantro
½ cup mayonnaise
¼ cup sugar
2 teaspoons Sriracha sauce
2 tablespoons sweet chili sauce
1 tablespoon apple cider vinegar
|| Taco Makings ||
2 sweet potatoes
8-10 corn tortillas
Lime, cut in wedges
Avocado, sliced
1/2 cup cilantro, washed
Instructions
|| Roast || Sprinkle pork roast with salt, onion powder, garlic powder, smoked paprika and cumin. Place the roast in a crock pot with Coca-Cola and cook on high. Slow cook for 6 hours for smaller roasts (3-4 pounds) and 8 hours for larger roasts (5-6 pounds).
Preheat the oven to 400 degrees.
Peel and cube sweet potato and place on a baking sheet with a drizzle of olive oil and a sprinkle of salt. Bake for 15 minutes.
|| Slaw || Mix cabbage, pineapple, and cilantro together in a medium bowl. In a small bowl, whisk mayonnaise, sugar, Sriracha sauce, sweet chili sauce, and apple cider vinegar together. Pour on top of cabbage mixture and toss. Set in the fridge.
When pork roast is done, use two forks pull the meat apart into shreds. Stuff tacos with pulled pork, slaw and roasted sweet potatoes. Serve with lime, avocado and cilantro if desired.
Notes
|| Roast || Sprinkle pork roast with salt, onion powder, garlic powder, smoked paprika and cumin. Place the roast in a crock pot with Coca-Cola and cook on high. Slow cook for 6 hours for smaller roasts (3-4 pounds) and 8 hours for larger roasts (5-6 pounds).
Preheat the oven to 400 degrees.
Peel and cube sweet potato and place on a baking sheet with a drizzle of olive oil and a sprinkle of salt. Bake for 15 minutes.
|| Slaw || Mix cabbage, pineapple, and cilantro together in a medium bowl. In a small bowl, whisk mayonnaise, sugar, Sriracha sauce, sweet chili sauce, and apple cider vinegar together. Pour on top of cabbage mixture and toss. Set in the fridge.
When pork roast is done, use two forks pull the meat apart into shreds. Stuff tacos with pulled pork, slaw and roasted sweet potatoes. Serve with lime, avocado and cilantro if desired.
Keywords: pineapple, pulled pork, slaw, sriracha, sweet potatoes, tacos
