SoYou know those days you’re craving for BBQ but just lack the time/energy to prepare a decent meal? Don’t tell me about it… How much I’d like to say I’m starting a fire every weekend it would just be a lie. Actually last weeks my BBQ’s have been treated rather poorly. IΒ hope they don’t feel rejected… But no worries! The solution to this problem was already foreseen. There were “North Carolina Pulled Pork” leftovers in my freezer. I only needed to make this delicious Apple Fennel Slaw to end up with these glorious tacos.

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Pulled Pork leftovers

Most of you will now this delicious BBQ classic. For those who don’t there’s good news: “You still have the opportunity to get introduced into the awesome world of Pulled Pork.” Why do you need to now Pulled Pork? Simply because it’s a real treat for the meat lover and one of my favorite barbecue projects. It takes about a half day to turn a pork shoulder into juicy smokey strands of meat packed full of flavors. Want to know more about it? Take a look at the earlier mentioned “North Carolina Pulled Pork” or my own version based on the one by dutch BBQ legend Noskos.Apple Fennel Slaw

When you make yourself a batch of Pulled Pork! Don’t be scared to go big. I bet you it will bring you more fun cooking a big piece of meat. Your friends will get impressed by your skills (and wouldn’t even now it’s not that hard as it looks and sounds). But most of all: you will have yourself the perfect solution for emergencies and late night BBQ cravings. Once you’ve pulled the pork shoulder you let it cool down and pack it in a vacuum bag. I use a vacuum machine like this oneΒ to do the job. Now you can freeze the pulled pork for about 6 months. When you want to eat some you just pull it out of the freezer. Slowly heat it in the vacuum bag and mix through some of your favorite sauce. Serve the way you want but I bet you these “Apple Fennel Slaw Pulled Pork Tacos” are hard to beat. We went for the easy way all over with the taco boats. Though I prefer the regular ones.

Pulled Pork with Fennel slaw-5796

Apple Fennel Slaw

At the beginning of my blogging carreer I made a recipe I’m still proud at. Don’t know how many have been following from the early moments since there’s a lot less interaction with people reading my posts than I had hoped. I hope to read some more of your thoughts and experience on social network sites or in comments below. But that’s not what I wanted to point out. I hope some of you remember the “smoked pork cheeks” I was thinking about. Those pork cheeks were served with an apple fennel slaw that served as the base for the improved version I present you over here. It’s a phenomenal side dish that enhances the flavor of your meat.

Fennel Slaw-7030

The secret for this enhancement is the subtle anise taste brought to you by the thinly sliced fennel. Especially pork combines well with the taste of anise. Yet it has to be handled with care since it can be somewhat overwhelming for those who aren’t really fond of it. To bring some balance in the slaw I added some sweets (raisins), sour (apple and vinegar), salt (spiced sunflower seeds). I also like to add some mustard to the dressing to give it even more body. It might sound a bit more difficult than it is to make. There’s not much more work than roasting the sunflower seeds and slice the apple and fennel. Only work left is mixing the ingredients and serve it with your homemade Pulled Pork.

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Apple Fennel Slaw Pulled Pork Taco

Apple Fennel Slaw Pulled Pork Taco

Ingredients

  • Homemade Pulled Pork
  • 1 Apple
  • 1 Fennel
  • 2 Tbsp. Raisins
  • 2 Tbsp. sunflower seeds
  • 1 tsp. salt
  • 1 tsp. smoked paprika powder
  • For the vinaigrette: equal parts
  • olive oil
  • cider vinegar
  • honey
  • mustard

Instructions

1. Mix your vinaigrette ingredients thoroughly and put aside.

2. Thinly slice the apple and fennel and add the desired amount of vinaigrette. You might do this about an hour before you serve the slaw if you'd like the fennel slightly cooked by the acids in the vinaigrette; Serve some more vinaigrette to add if you put together the tacos.

3. Roast the sunflower seeds in a skillet until they slightly start to brown. Meanwhile add the salt and smoked paprika powder.

4. Slowly heat your pulled pork (instructions in link above).

5. Take your taco shells and add some pulled pork, apple/fennel slaw and top with raisins and roasted sunflower seeds at taste. If desired you can add some more of the vinaigrette.

Have a nice meal.

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16 thoughts on “Apple Fennel Slaw Pulled Pork Taco

  1. What a delicious combination of flavors and textures. Very creative, and I bet it’s super delicious. It makes me want to dive right i!

    1. That is what we aim for. Not only when guests are coming over but also as a sort of self care πŸ™‚

    1. Sarah I am just starting to appreciate it’s taste since I noticed how it can support the meat when prepared in a correct way. Otherwise I thought it could have a bitter taste I didn’t like. But last times we made it I really loved it.

        1. I do πŸ™‚ but I get why some people don’t it could be overpowering if you don’t balance it well. Especially when you are not a fan of the anise taste

  2. I love a good Carolina pulled pork! – my husband smokes his Boston Butt low and slow — and the bark is amazing. I’ve never tried it on a taco before, but everything is better on a tortilla! This looks wonderful!

    1. He might like some of my recipes too then. Most of them are low and slow and mostly smoked πŸ™‚ send him over so we can talk about it πŸ™‚

  3. I can only imagine how good this must taste. I find the combination of the pork with with the flavor of fennel compelling! I can taste it now. I used to live in NC and learned how to love pork, there. : )

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