Spiced Rum & Coke Soaked Pulled Pork Tacos

I absolutely can not look at this blog without craving about 100 tacos. I may have run back for seconds, and thirds because they were so... damn... good. 

Whether you are pulling your pork, the day of, or using a pre-made batch, this is an elegant taco combination transformed into an easy week night dinner. This can even be an quick solution for using up excess pulled pork after barbecuing. Just make sure that you aren't using pork that has already been doused in barbecue sauce. 

The fresher your ingredients are, the better tasting your end result will be. Because I absolutely do not have enough time to make my own, I go to the local tortillarilla to buy tortillas by the pound. Before serving, warm your tortillas slightly in a pan until light brown bubbles begin to form. I use a ceramic taco holder to dress my tacos in while they cool slightly and take shape. That makes for a less messy eating experience and you can even double up on tortillas if your meat begins to soak through the first layer. 

Prep time 15 mins

Cook time 25 minutes

Total time 40 mins

Servings 4-6

Recipe By Amorie

Spiced Rum & Coke Soaked Pulled Pork Tacos
with Chipotle Lime Pico Coleslaw

Chipotle Lime Pico Coleslaw

1 small white onion, diced
3 tbsp chopped cilantro
1/2 cup chopped green cabbage
juice of 1 lime
1 tbsp chipotle mayo
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper


Pulled Pork Tacos

2 cups pulled pork
1/2 cup coca cola
1/2 cup unsweetened iced tea
3 oz Sailor Jerry spiced rum
juice of 1 lime
3 tbsp chopped cilantro
1 tbsp minced garlic
1 tsp salt
1/2 tsp garlic powder
1 tbsp ground chilies 
1/2 tsp paprika
1/2 tsp ground black pepper

 

10-12 fresh corn tortillas 
feta cheese


In a medium mixing bowl add diced onion, cilantro, green cabbage and lime juice. Mix until well combined. Add chipotle mayo, sugar, salt and black pepper. Gently stir until well mixed. Cover and place in refrigerator until ready to serve. Once mixture has been chilled, remove excess juices and pour into warm stove top pulled pork mixture. 

In a medium sized pot, heat stove top to medium heat and add pulled pork. Add coca cola, unsweetened iced tea, spiced rum and lime juice. Gently mix until well combined. Sprinkle with chopped cilantro, minced garlic and season with salt, garlic powder, ground chilies, paprika and black pepper. Let cook, uncovered until bubbling, stirring occasionally. Reduce to a simmer and serve after juices have absorbed into meat.

Heat a large frying pan or cast iron skillet to medium heat. Add corn tortillas and let brown slightly on both sides or until bubbles form. Top each warm tortilla with pulled pork, chipotle pico coleslaw, feta cheese and any additional toppings desired. Serve immediately.

My ideal taco: topped with plenty of pico, feta cheese crumbles, spritzed with a fresh lime wedge and drizzled with srirachi chili sauce

His ideal taco: meat and cheese only, served with yellow rice and paired with a mayonnaise and Parmesan covered elote

servings 4-6

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