Here’s a fun recipe perfect for Pulled Pork Day, Taco Tuesday, Game Day, you name it!

These Southern Style Barbecue Pulled Pork Tacos are made with a few flavorful ingredients and are a fun mash up of my favorite Mexican and Southern foods!

 

 

Prepare the pulled pork in the Crock-Pot according to my easy recipe here.

 

 

Be sure to drain the pork and mix in lots of your favorite barbecue sauce!

 

 

I’m tell you y’all- you will love this tender and juicy pulled pork 

and making it in the Crock-Pot is so easy!

Mix up a batch of coleslaw. Check out my sweet slaw recipe here. 

 

Warm the tortillas in a dry skillet for a few seconds each.

Now use your favorite barbecue sauce.

 I am partial to sweet sauces like Sweet Baby Ray’s brand or Sonny’s BBQ.

Add a tbsp or two of barbecue sauce in the center of each tortilla.

Then add a few scoops of pulled pork.

 Finally top with crunchy coleslaw!

I like to use my muffin tin to prop of my tacos while I make them.

 

 

Serve 3 per person with Southern sides like baked beans and creamed corn.

 

I have been intrigued by Hasselback Potatoes for a while now. These mouth watering spuds are sliced accordion style and filled with all sorts of scrumptious toppings from butter to cheese to bacon! I decided to try and create a Sweet Potato version filled with brown sugar butter sauce and then take it one more wild and crazy step and top it with my famous Crock-Pot Rootbeer Pulled Pork and Barbecue Sauce. The result was not only a restaurant quality presentation, it was darn tasty too!

The chopsticks will help to prevent that from happening. Place sweet potatoes in a large baking dish.

In a small bowl, mix together butter and brown sugar. 

Spoon onto potatoes, opening up some of the slices and spooning inside and on top.

Cover and bake at 375 degrees for 60 minutes.

Remove foil, spoon more sauce over top and bake for another 10-15 min.

I love making Crock-Pot Rootbeer Pulled Pork!
 Poor Rootbeer over the pork until the meat is completely covered (adding a sliced onion is optional).

Cover and cook on low until well cooked and the pork shreds easily, about 6 to 7 hours.

Turn the Crock-Pot to warm.
Drain most of the Rootbeer, leaving about 1/4 of the liquid to keep the pork moist.
Using two forks, shred the pork into bite size pieces.

 Stir in the barbecue sauce and coat the pork, keep warm until sweet potatoes are done.

Remove from oven and top with a hearty couple scoops of shredded pork (you will have leftover pork). 

Drizzle with additional honey barbecue sauce and sprinkle on chopped green onions.

Serve warm and dig in!

 

 

I used Mama Mary’s new Flatbread Pizza Crust for this recipe. Perfectly thin and crispy and delicious piled high with BBQ!

BONUS:

I love that Mama Mary’s includes coupons and recipes in with all their pizza crusts!

Here’s my recipe for easy
Crockpot Rootbeer Pulled Pork

I love thinking of creative ways to use up leftovers- here I used leftover pulled pork, macaroni and cheese, and barbecue sauce.

Brush 1 tbsp olive oil on Mama Mary’s Flatbread Crust.

Spread BBQ sauce all over pizza.

Top with lots of seasoned pulled pork mixed with more BBQ sauce if you’d like.

Now add gooey Mac and Cheese!

Spread about a cup of Mac and Cheese on top of the pork.

Now top with lots of shredded Cheddar Cheese. Bake for 7-8 minutes or until

 the cheese is melted and the pizza is heated throughout.

Optional: you can top with sliced dill pickles on top after baking (I love the tangy flavor and crunch)!

I served my Finger Lickin’ BBQ Pork and Mac and Cheese Pizza with my Summertime Pea Salad