Hillbilly Tacos – Southern Comfort in Every Bite
These Hillbilly Tacos are not your average taco night. Imagine melt-in-your-mouth pulled pork slow-cooked in Dr Pepper and liquid smoke, nestled in warm tortillas and topped with creamy, tangy coleslaw and a drizzle of your favorite BBQ sauce. It’s a glorious mashup of Southern barbecue and taco-night flair.
Perfect for backyard parties, game days, or any time you want to feed a crowd with a little country soul.
Why I Love This Recipe
Hillbilly Tacos combine all the best parts of a Southern BBQ platter into a fun, handheld format. The pork is deeply flavorful from hours in the slow cooker, and the coleslaw is creamy, slightly sweet, and full of texture. Together, they make each bite juicy, crunchy, and utterly satisfying.
This recipe is easy to scale up, and it’s a hit with adults and kids alike. Plus, it’s an awesome way to repurpose leftover pulled pork if you’ve got some on hand.
Ingredients
Pulled Pork:
- 4–6 lbs pork shoulder roast
- ¼ cup pork rub (homemade or store-bought)
- 12 oz can Dr Pepper (or Coca-Cola/root beer)
- 1 tbsp hickory liquid smoke
- Salt and pepper, optional
Coleslaw:
- 2 (14 oz) bags coleslaw mix
- ⅓ cup white sugar
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tsp Dijon or yellow mustard
- 1½ tbsp apple cider vinegar
- 1½ tbsp lemon juice
- 2 tbsp freshly grated onion (or ½ tsp onion powder)
- ½ tsp salt
- 1 tsp black pepper
Taco Assembly:
- Corn or flour tortillas
- Your favorite BBQ sauce
Ingredient Notes & Swaps
- Dr Pepper adds sweet depth, but feel free to use Coke or root beer.
- Coleslaw can be made with red cabbage, green cabbage, or a mix.
- Tortillas: Corn gives a more traditional taco feel, flour gives a softer bite.
- BBQ Sauce: Go smoky, spicy, or sweet—whatever fits your flavor vibe.
Step-by-Step Instructions
Step 1: Make the Pulled Pork
- Rinse and pat dry the pork shoulder. Rub generously with pork rub and optional salt and pepper.
- Place pork in a slow cooker. Add Dr Pepper and drizzle in liquid smoke.
- Cover and cook on low for 8–10 hours, until the meat is fall-apart tender.
- Remove pork, discard excess fat and bone, and shred using forks or claws.
- (Optional) Return shredded pork to the slow cooker with a bit of the liquid to stay warm.
Step 2: Prepare the Coleslaw
- Add coleslaw mix to a large bowl.
- In a separate bowl, whisk all dressing ingredients until smooth.
- Pour dressing over coleslaw mix and toss to coat evenly.
- Refrigerate for at least 1 hour for flavors to meld.
Step 3: Assemble the Tacos
- Warm tortillas in a dry skillet or wrap in foil and warm in the oven.
- Layer pulled pork onto tortillas.
- Top with a scoop of coleslaw.
- Drizzle with BBQ sauce and serve immediately.
Tips for Success
- Make the slaw ahead so it has time to chill and absorb the flavors.
- Use a slow cooker liner for easier cleanup.
- Toast tortillas lightly for added texture.
- Double up corn tortillas for extra sturdiness.
Serving Suggestions & Pairings
These tacos go great with picnic-style sides or party dips:
- Pair with Sheet Pan Quesadillas for a fun Tex-Mex twist
- Add a light side like A Light Tangy Chicken Salad
- Kick things off with Crockpot Nacho Dip or Beer Cheese Dip
- Round it out with hearty comfort like Instant Pot Lasagna
Storage & Leftovers
- Pulled pork can be stored in the fridge for up to 4 days or frozen for 2–3 months.
- Coleslaw is best fresh, but will keep in the fridge for 1–2 days.
- Reheat pork gently in a skillet or microwave with a splash of broth or reserved liquid.
More Recipes You’ll Love
- Sheet Pan Quesadillas
- Crockpot Nacho Dip
- Beer Cheese Dip
- Instant Pot Lasagna
- Light Tangy Chicken Salad
Final Thoughts
Hillbilly Tacos are proof that humble ingredients can come together in big, bold ways. From the tender slow-cooked pork to the creamy slaw and punch of BBQ sauce, this dish is Southern comfort with a twist.
Try it out, share with friends, and don’t forget to tag @chefmaniac in your taco creations! Follow for more comfort food fusions and crowd-pleasing recipes.
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