BBQ Pulled Pork Tacos

I'm sharing one of my favorite recipes with you, which is always a hit when I have friends over, especially during the Super Bowl!
These pulled pork tacos are super tasty and easy to make, served with healthy Garnished Fries for a feast to share.
Everyone can customize their tacos to their liking with tender slow-cooked pork, grilled pineapple, crispy cabbage, and a touch of feta cheese... A truly enjoyable and delicious treat!

Portions: 15 tacos
Preparation time: 35 min
Cooking time: 3h20

Ingredients & Quantities:

Pulled Pork

• 1 pork shoulder (about 1.5 kg)
• ¼ cup (60 mL) Tex-Mex spices Fitcook Foodz
• 4 cups (1 L) chicken broth
• 1 cup (250 mL) the Funky, Sugar-Free BBQ Sauce FitCook Foodz

Tortillas & Fillings

• 15 corn tortillas, hot
• ¼ pineapple, cut into cubes
• ¼ red cabbage, finely chopped
• 1 lime (juice only)
• Chopped fresh cilantro, to taste
• 150 g feta, crumbled

Steps:

1. Cut the pork shoulder into very large pieces.
2. With a drizzle of oil, coat the pork pieces with the spices.
3. In a pot over high heat, sear the pieces of pork for 2 minutes on each side. Add the chicken broth and bring everything to a boil. Cover, adjust the heat to low and simmer for 3 hours, making sure to maintain a low boil.
4. Using two forks, shred the meat into a pulled pork. Adjust the heat to medium and continue cooking uncovered for 10 minutes, stirring regularly. Adjust seasoning with S&P, if necessary.
5. At the end of cooking, add La Funky des Fit Sauces and mix well to coat. To book.
6. In a mason jar, put the cabbage and lime juice. Shake well and set aside.
7. In a skillet over medium heat, put the pineapple cubes. Cook for 5 minutes, stirring regularly.
8. Assemble the tacos with the tortillas, pulled pork, grilled pineapple cubes, red cabbage pickles, feta and cilantro.

Fit Cook Tip:

You can of course use a store-bought Tex-Mex spice blend. However, many of them are crammed with salt, so you'll have to adjust with the amounts along the way. Personally, I always have a mason jar with my homemade Tex-Mex spice blend in the cupboard! This way I know exactly what I'm eating, adjust it to my taste, and control how much salt I use myself. Here is my recipe:

• 8 c. (100 mL) chili powder
• 6 c. (75 ml) paprika
• 4 c. (60 ml) salt
• 4 c. (60 mL) onion powder
• 4 c. (60 mL) dried oregano
• 3 c. (45 ml) pepper
• 2 tsp. (30 mL) garlic powder
• 2 tsp. (30 mL) ground cumin
• 1 C. (15 mL) cayenne