BBQ Pork Tacos

Photo taken by Krystle

Looking for something different to fill those taco shells with? I came up with this recipe not too long ago when I had leftover BBQ pork from the night before, so this recipe could be used for 2 separate meals if you want (read below).

Dry Rub Ingredients:

2 tsp. garlic
2 tsp. paprika
2 tsp. sea salt (coarse ground)
4 Tbs. brown sugar
1-2 tsp. ground black pepper

BBQ Sauce Ingredients: (may have to double if you want a saucier rib and don't forget to set some aside to drizzle on the tacos later!)

4 tsp. brown sugar
2 tsp. paprika
2 tsp. garlic powder
2 tsp. cumin
2 Tbsp Worcestershire sauce
1 tsp. ground black pepper
2 tsp. honey
4 Tbs. ketchup

Taco Ingredients: (may be different depending on what you like)

1 lb. country style pork ribs
taco shells
chopped tomatoes
chopped red onions
crumbled queso fresco cheese
black olives

Preparation:

• You can cook everything the same day you are going to make the tacos, or you could do what I did and cook the pork the day before for a separate meal (paired it with baked sweet potatoes and greens) and then kept some pork leftovers for the tacos.
• Take the pork ribs and rub them down with the dry rub.  Put about 1/2 cup water in the crock pot before adding the ribs (so the meat doesn't burn to the bottom and keeps it moist).  Once the ribs are in, pour in the BBQ sauce to cover ribs and cook on high for about 1 hour.  Then cook on low for about 4 more hours or until ribs are done and falling off the bone.
• Cut / shred the meat off the bone. Add to taco shells and begin layering on your taco ingredients. 
• Drizzle on extra BBQ sauce.  Enjoy!