2 packages (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count)
24 dill pickle slices
Instructions
In small bowl, mix salt, chili powder, cumin, onion powder and pepper. Sprinkle pork roast with spice mixture.
Heat 12-inch (30 cm) nonstick skillet over medium-high heat. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4- to 5-quart (4- to 5-L) slow cooker. Cover and cook on Low heat setting 8 to 10 hours or until roast is very tender.
Remove roast to cutting board; discard liquid from slow cooker. In slow cooker, stir together ½ cup (125 mL) vinegar and the barbecue sauce. With 2 forks, shred roast. Return to slow cooker; stir gently to mix with sauce. Increase heat setting to High; cover and cook 30 minutes or until thoroughly heated.
In medium bowl, mix mayonnaise, sugar, 1 tablespoon (15 mL) vinegar, the relish, ground mustard and celery seed with whisk. Add coleslaw mix; stir until well coated.
Heat bowls as directed on package. Scoop about 2 tablespoons (30 mL) warm pork into each bowl; top with 1 tablespoon (15 mL) slaw, and garnish with pickle slice.
Expert Tips
If you don’t have ground mustard available, you can use 2 teaspoons (10 mL) of regular yellow mustard instead.
Make Ahead: You can make the pulled pork and coleslaw up to two days ahead of your party and assemble just before serving.
Substitution: If you don’t have ground mustard available, you can use 2 teaspoons (10 mL) of regular yellow mustard instead.
Time Saver: Use your favourite prepared pulled pork and buy some coleslaw at the deli counter.
