Description
#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share all his tips as the newly crowned Master of ‘Cue! 🏆
Get the recipe 👇
Pulled Pork Tacos with Red Jalapeno Slaw
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 8 hr 30 min
Active: 30 min
Yield: 12 servings
Who doesn’t love tacos! I have had tacos all over the world, but this recipe was a result of having leftover competition pork at the end of the weekend and my desire to create some fun, fresh dinners. My vegetable garden is full of jalapeños every summer, so there you have my inspiration. Slow-cooked pulled pork with a bright, spicy and tangy slaw? It brings new life to barbecue pork.
Ingredients
Pork:
One 8- to 10-pound bone-in, skin-off pork butt roast
3 tablespoons avocado oil
Pork Rub, recipe follows
1/4 cup apple juice
3 tablespoons unsalted butter
Red Jalapeño Slaw:
1/4 cup avocado oil
Juice of 3 limes
2 tablespoons honey
1 tablespoon ground coriander
2 cloves garlic, minced
1/2 teaspoon kosher salt
15 ounces shredded red cabbage
1/4 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
2 thinly sliced red jalapeños
Tacos:
Flour tortillas, warmed
Crumbled queso fresco
Avocado slices
Pork Rub:
4 tablespoons coarse kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons paprika
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon cayenne
Directions
Remove the heavy fat from the pork butt with a flexible boning knife. Score the remaining fat.
Coat the pork all over with the oil to help bind the rub to the pork. Apply enough Pork Rub to the pork to cover it all over, then let it sit at room temperature for 1 hour.
Preheat the oven to 300 degrees F. Place the pork butt on a rack set over a rimmed sheet pan. Place in the oven and roast for 3 hours.
Lay the pork on a piece of thick foil, drizzle on the apple juice and dot with the butter. Wrap the pork securely in foil. Place it back on the rack over the pan and roast until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 4 hours longer.
Remove the pork from the oven and allow to rest, wrapped, for at least 1 hour. Shred the pork.
For the red jalapeño slaw: Mix the oil, lime juice, honey, coriander, garlic and salt together in a small bowl. Combine the cabbage, onion, cilantro and jalapeños together in a large bowl. Toss the cabbage mixture with the dressing.
For the tacos: Place pulled pork onto warm tortillas and top with crumbled queso fresco, red jalapeño slaw and avocado slices. Enjoy!
Pork Rub:
Combine the salt, pepper, granulated garlic, granulated onion, paprika, ginger, cumin and cayenne in a small bowl and whisk to combine.
Copyright 2026 Television Food Network, G.P. All rights reserved.