|BBQ Pulled Pork Tacos with Cheerwine-Chipotle Pulled Pork, Tangy Apple Coleslaw, & Pickled Red Onions|
For the Pickled Red Onions:
2 Medium Red Onions, Thinly Sliced
1 ½C White Vinegar
½ Cinnamon Stick, 5 Cloves, 1 Bay Leaf, 1 Star Anise
¼t Red Pepper Flakes
For the Vinaigrette:
1T Dijon Mustard
3T Red Wine Vinegar
½C Olive Oil
For the Tangy Apple Coleslaw:
½C Pickled Red Onions
2 Jalapenos, Seeded & Thinly Sliced
¼C Fresh Cilantro, Chopped
3 Green Onions, Finely Sliced
2C Green Apples, Shredded
2C Coleslaw Mix
For the Cheerwine-Chipotle Pulled Pork:
1 Large Vidalia onion, Cut into Wedges
1 Pork Butt (between 5-7lbs)
Salt & Pepper, To Taste
11oz Chipotle Peppers in Adobo
16oz Cheerwine Soda
2T Brown Sugar
For the Pulled Pork Tacos:
Prepared Cheerwine-Chipotle Pulled Pork
Prepared Tangy Apple Coleslaw
Crumbled Cotija Cheese, Fresh Lime, Salsa, Guacamole, Cilantro, & Any Other Toppings
1. For the Cheerwine-Chipotle Pulled Pork: Preheat the oven to 300 degrees. Place the onion wedges into the bottom of a large Dutch oven. Generously season the pork with salt & pepper. Place the pork on top of the onions. In a small bowl, gently whisk together the chipotle peppers in adobo, brown sugar, and Cheerwine until mixed and the sugar is dissolved. Pour this mixture over the pork. Place the lid on tightly and cook the meat for roughly 5-7 hours depending on how big your pork butt is (make sure the turn the roast 2-3 times during the cooking process). The meat should fall apart easily and be able to be pulled with two forks. If it isn’t return the pork to the oven for another hour. Remove the meat from the pot and place onto a cutting board. Using two forks shred the meat into pieces, making sure to discard the fat (strain the fat off the top of the cooking liquid). Return the shredded pork to the cooking liquid and keep warm until ready to serve.
2. For the Pickled Red Onions: Blanch the thinly sliced red onions in a saucepan of boiling water for 2 minutes, and then drain them in a colander. In a pot, combine the vinegar, sugar, and spices and whisk to combine. Bring to a boil, reduce the heat to a simmer, cover and cook for 5 minutes. Meanwhile, add the blanched, drained onions into Mason jar. Once the vinegar mixture has cooked, pour it into the jar of onions, making sure they are all covered. Allow the jar come to room temperature and then refrigerate until cool and pink in color.
3. For the Vinaigrette: In a bowl, combine the mustard, vinegar, and salt. Slowly whisk in the olive oil until well blended. Set it aside.
4. For the Tangy Apple Coleslaw: In a mixing bowl, combine pickled red onions, sliced jalapenos, fresh cilantro, green onions, shredded green apples, and coleslaw mix. Toss until the ingredients are all combined. Add the vinaigrette and toss to coat the ingredients. Season with salt & pepper. Cover and refrigerate the coleslaw until you are ready to put on the tacos.
5. Place some of the pulled pork on a flour tortilla, and then top them with the tangy apple coleslaw, pickled red onions, and any other toppings that you like. Enjoy.