BBQ pork tacos are not your everyday tacos. A fun way to serve BBQ pork.
BBQ pork tacos, moist tender shredded pork tenderloin topped with fried onion strings. This is an easy meal that your whole family will love.
Mike does a lot of traveling for work which means that he eats out a lot. He loves trying new foods when he traveling. Every night when I call him while he is on the road I will ask him what he had for his meals for the day.
There are times when I hear what he ate for the day that I get excited and I know that I am going to have to try making it at home.
These BBQ pork tacos are one of those recipes that are inspired by Mike’s travel food adventures. Yes, it is true that I miss a lot when he is traveling, but I also love the inspiration.
We love pulled pork, it is one of our all-time favorite ways to eat pork. Adding barbecue sauce takes it to another level. Add the taco shells and fried onion strings and you have a fun new way to serve BBQ pork.
It starts with roasting the pork tenderloin, then shredding the pork, and after all of this, the barbecue sauce is added. The pork at this time is placed back into the oven and baked at a low temperature so the barbecue sauce can bake into the meat.
Once the meat is tender and ready to use it is placed on taco shells and topped with fried onion strings. This is a simple and fun way to serve one of our favorite meats.
BBQ pork tacos are one my new favorite ways to serve tacos.
If you like pork recipes try these recipes too:
- Slow Cooker Italian Shredded Pork Mozzarella Sandwiches
- Breakfast Quesadillas
- Delicious Pork Loin Chops
BBQ Pork Tacos
- 2 pounds pork tenderloin
- Salt and pepper to taste
- 1 small onion
- 1 cup ketchup
- 4 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar
- 1 1/2 tablespoons vinegar
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- vegetable oil
- 1 small onion for the onion strings
- 1/2 cup flour
- 10 7-inch flour taco shells
- Place the pork tenderloin in a Dutch oven with about an inch of water or chicken broth. Slice an onion and add to the Dutch oven. Salt and pepper to taste. Bake in a preheated oven for about 1 1/2 hours or until the center of the tenderloin is no longer pink. Remove the tenderloin from the Dutch oven and shred. Discard the water and onion. Place the shredded meat back into the Dutch oven.
- Mix together the ketchup, Worcestershire sauce, brown sugar, vinegar, cumin, and paprika until well combined. Pour over the shredded meat and stir until the meat is completely coated.
- Reduce the temperature of the oven to 300 and bake the pork for another hour.
- While the pork is finishing baking make the onion strings. Cut the onion into thin slices. Working in batches dredge the slices of onion with the flour. Shaking the excess flour off of the onion before frying.
- In a skillet add enough oil so that you have about an inch of oil in the skillet. Test the oil with a drop of water if it sizzles the oil is ready to start. Add the onions just enough to fill the pan so that they are not crowded. Fry the onion until brown. Once they are browned place on paper towel.
- To assemble the tacos place the bbq pork on the taco shell. Top with the onion strings and then with the Monterey jack cheese