Chipotle & Honey Pork Tacos with a Lime Radish Slaw

This weekend was the Memphis in May World BBQ Championship in Memphis, TN. And if you’ve been following me…then you know I love a good BBQ! Can’t you imagine all of that WONDERFUL BBQ pork smoke swirling through the air?!?! Gah…what a fun weekend that would be! My friend, Chris Lilly, and the Big Bob Gibson’s BBQ team from Decatur, actually went home Grand Champion for a record 4th time in the Competition’s History! And I’m in total awe of this achievement. Much congrats, Big Bob Gibson’s…still making Alabama proud!!

So with all of the Facebook and Twitter posts I saw this weekend about Pulled Pork, Ribs and BBQ sauces…it was clear that I NEEDED to cook some pulled pork. But not your traditional BBQ pulled pork or sauce or sandwich. I wanted some tacos. Some smokey, sweet & spicy pulled pork tacos. With a crunchy slaw. And cheese, of course.

So….

Chipotle & Honey Pork Tacos with Lime, Radish Slaw

Chipotle & Honey Pork Tacos with Lime, Radish Slaw

Chipotle & Honey Pork Tacos with a Lime Radish Slaw. Score! I love Chipotle Peppers. They are smoked & dried jalapenos. So you get the best of both worlds. A little heat…a little smoke. And I decided on radishes & honey because I went to the always fabulous Pepper Place Farmers Market on Saturday and they both seemed to be calling my name!! Here is what else you will need….

Chipotle & Honey Pork Tacos with Lime, Radish Slaw

You Will Need at Least These Ingredients

I went to buy some pork and clearly everyone had the same idea I did this weekend, because there was no pork shoulder. So I used a boneless rib end pork roast (less fat than a shoulder). First thing you will need to do is season it well on both sides with salt & pepper. Then brown it on every single side (ends included) in a little oil & bacon fat. You just want to sear it for a about 4-5 minutes on each side (The ends will not take as long).

Sear the Pork on All Sides

Sear the Pork on All Sides

While this is searing, you want to get your onion, garlic & chipotle peppers chopped and then mix up your braising liquid.

Chipotle & Honey Pork Tacos with Lime, Radish Slaw

Some of the Braising Ingredients

Once your pork is browned on all sides, remove it from the pan while you brown the onion & garlic in the oil. This should only take a couple of minutes. Once the onions are translucent, add your pork back to the pan. Then pour the braising mixture over the meet. Spoon the onions on top as well. Since this is a braise…the liquid should only be about 3/4 way up the side of the meat. Don’t let the liquid cover the meat!

Chipotle Honey Pork Tacos with Lime Radish Slaw

Ready for the Oven! Wow…that looks good already!

Now…just cover it and place in the oven for about 2 1/2 hours (based on 2 1/2 lbs) until fork tender for shredding. While that is cooking, mix up your slaw and let chill until ready to use. All you need is cabbage, radishes, honey, sour cream, apple cider vinegar, lime, salt & pepper. Very Simple.

Lime, Radish Slaw

Lime, Radish Slaw Ready to Chill

Once the pork is done cooking, let it rest out of the heat before shredding. About 10 minutes. Remove the pork from the pan and shred it using 2 forks. Then spoon in the braising liquid as little or as much as you like. Just make sure you use enough so that the pork is very moist and packed with the chipotle and onion flavors.

And now it’s time to assemble your tacos! I used flour tortillas and just toasted them over my gas stove for a couple of minutes on each side. You can certainly use corn tortillas as well. Whatever your preference. Spoon on your meat, then your slaw and finally the queso fresco cheese! You can also add cilantro and more lime juice. And then…..just DIG IN!

Chipotle Braised Pork Taco with a Lime, Radish Slaw

Swoon!

These tacos are so easy to make and PACKED full of flavor. One pot is all you need. Or if you want to use a slow cooker, that would work just fine, too. These tacos have the perfect balance of smokey, sweet & spice with all of the ingredients together. Kind of like me, I guess! I kid, I kid. ūüôā

Let me know what you think! Enjoy!

Chipotle & Honey Pork Tacos with a Lime Radish Slaw

  • Servings: 6-8
  • Difficulty: easy
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Inspired by Chef Michael Symon & the Local Farmers Market

The Tacos:

2 1/2 lb Boneless Rib End Pork Roast (or 3-4 lb Bone-In Pork Shoulder)
1 tbsp Bacon Fat
1 1/2 tbsp Vegetable or Olive Oil
1 Spanish Onion, Chopped
3 Garlic Cloves, Chopped
1 tbsp Cumin
1/2 tbsp Ground Coriander
1 tsp Onion Powder
1 Lime, Juiced & Zested
1/4 c. Apple Cider Vinegar
1 c. Water (or more if needed for braise. Can also sub Chicken Stock)
1 can (7 oz) Chipotle Peppers in Adobo, Finely Chopped & Adobo included
2 1/2 tbsp Honey
Salt & Pepper
Lime & Radish Slaw (recipe below)
Queso Fresco Cheese, Crumbled
Cilantro for Garnish

Preheat Oven 300 Degrees. Salt & pepper pork roast well on all sides. Then brown in vegetable oil & bacon fat mixture. Make sure to brown all sides including the ends. About 4-5 minutes each. While pork is browning, mix together braising liquid ingredients (Lime Juice, Lime Zest, Honey, Onion Powder, Cumin, Coriander, Water, Chipotle Peppers, Adobo, Apple Cider Vinegar, Salt & Pepper to taste). Once the pork is browned, remove from pan and set aside. Next saute the onions & garlic in the oil just until onions begin turning translucent. About 2-3 minutes. Add Pork back to the pot and pour braising liquid on top making sure to also spoon on some of the sauteed onions & garlic. Cover & bake for 2 1/2 hours or until pork is fork tender and easy to shred. Let rest off of the heat for 10-15 minutes. Then shred using two forks. Spoon braising liquid into the meat for the extra moisture and for the added flavors of the onion & chipotle peppers.

Assemble tacos topping with the queso fresco cheese, cilantro & extra lime juice if needed.

Lime & Radish Slaw

  • Servings: 3-4
  • Difficulty: easy
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1/2 Bag of Shredded Cabbage
1/2 c. Thinly Sliced Radishes
1/4 c. Light Sour Cream
2 tbsp Honey
1/2 Lime Juiced & Zested
1 tsp Apple Cider Vinegar
Salt & Pepper to Taste

Mix sour cream, honey, lime & apple cider vinegar. Fold in cabbage & radishes. Slaw should be lightly dressed. Mix in salt & pepper to taste.

Leftover Chicken? No problem! Buffalo Chicken Sliders, it is!

Being from the South…we shut the cities down for a single snowflake. ¬†But Ice Storms? ¬†Forget it. ¬†Especially ones named “Pax” or “Leon”. ¬†Where do they come up with these names anyway?!?! ¬†Leon stranded a lot of people on the roads for a few days. ¬†So no one was going to take any chances with Pax! ¬†The grocery stores were empty 2 days before “Pax” was set to strike!! ¬†Bread, Milk, Eggs, Beer, Wine, Sweets, Jerky (depending on your priorities, of course)…mostly gone. ¬†And I was no different! ¬†I bought lots of chicken and ground beef and bread. ¬†Made sense at the time with my gas oven. ¬†Plan for a blizzard. Or being snowed in until March. 3 feet of Ice. Stranded Cars. ¬†No Power for weeks. See…I think I’m convincing you of my logic.

So the dilemma once none of that happened. ¬†All of this food and little snow. ¬†Or Ice. ¬†I decided I could freeze most of it. ¬†Or just put it in my bunker (I kid, I kid). ¬†But what to do with that yummy, non-freezable Rotisserie chicken I purchased? ¬†Let’s make some sliders! ¬†Buffalo Sliders! ¬†Buffalo Sliders with Blue Cheese Broccoli Slaw and Swiss or Provolone! ¬†Score! Finally…my previous logic began to make sense. ¬†*wink, wink*

So here is what you need. A Rotisserie chicken, slider buns, your favorite buffalo sauce (I like Frank’s Red Hot Buffalo Wings Sauce), blue cheese dressing, broccoli slaw, carrots, spray butter & swiss or provolone cheese. ¬†Very, Very simple!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Ingredients

Now…just shred up that Rotisserie. ¬†Every bit of it! ¬†Don’t waste a single shred of that chicken! And add a little salt & pepper to taste. ¬†Then heat up about half a bottle of your favorite wing sauce with a tbsp of butter until it’s well mixed. ¬†Or don’t add the butter. ¬†Your call. ¬†You don’t have to heat up the sauce if you don’t add the butter…one less step. Mix the chicken with the buffalo sauce, a couple of tablespoons at a time. ¬†Use as little or as much as you like to your taste and then set aside. ¬†Next for the broccoli slaw. I purchase¬†this in the produce section. It’s just like shredded cabbage slaw! I make homemade blue cheese (let me know and I’ll post the recipe). ¬†It’s too easy not to. ¬†But if you don’t have it and don’t want to make it, then just buy yourself a jar of GOOD blue cheese dressing like Naturally Fresh Blue Cheese. ¬†And just mix a couple of tablespoons to the broccoli & carrot mixture! ¬†Simple and Easy.

Now for your assembly line.

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Assembly Line, Ready!

Line a baking sheet with aluminum foil (for easy clean up later).  Put the bottom of your slider buns down first.  I always use Publix Deli Sliders.  You can use Hawaiian Rolls, Hamburger Buns or whatever you like. Next add the cheese.  I added half a slice of swiss on one half and provolone on the other half.

This is how they will come together….

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Coming Together!

Next spoon on the chicken, then the slaw and another small slice of cheese if you wish!  I totally wish for extra cheese!  Once you have each slider assembled, then spray the tops of each bun with a couple of dashes of no calorie spray butter.  Bake on 350 degrees until cheese is melted and buns are lightly browned!  About 10-15 minutes!

And that’s it. ¬†Use that leftover chicken you have from these snow days…or make these for your next tailgate…or your next picnic! ¬†Or just a fun night with the kids! ¬†These are sure to be a crowd pleaser for any occasion!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Take THAT Winter Storm Pax!!!

Let me know what you think!  Enjoy!

Buffalo Chicken Sliders with Broccoli, Carrot, Blue Cheese Slaw

  • Servings: 12
  • Difficulty: Easy
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Credit: Simple Southern Living

1 Rotisserie Chicken
1 Bag of Broccoli Slaw
1 Bag of Shredded Carrots
1 Bottle of Frank’s Buffalo Wing Sauce
12 Slider Buns
6 Provolone Cheese & Swiss Cheese Slices
Blue Cheese Dressing
Spray Butter

1. Preheat Oven to 350 degrees.
2. Shred the Rotisserie Chicken into pieces then salt & pepper to taste.
3. Mix the Wing Sauce into the chicken until coated & set aside.
4. Mix half of the Broccoli Slaw with 1/4 of the Shredded Carrots.
5. Add a couple of tablespoons of the blue cheese dressing into the slaw mixture.  Set aside.
6. Line a cookie sheet with aluminum foil and align the bottoms of the slider buns evenly.
7. Layer half a slice of cheese, then chicken, slaw & more cheese if desired.
8. Place the tops of the buns on each and spray a couple of times with no calorie butter spray.
9. Bake for 10-15 minutes until heated through, cheese is melted and buns are golden brown.