Welcome to another addition of non traditional taco tuesday tacos.

Today’s instalment combines bbq pork with a cabbage/radish slaw, all in a lettuce wrap (thus the taco element). It's pretty much the perfect marriage. A little bit sweet, a little bit spicy with both a crunch and a melt-in-your mouth creaminess. It's what's for dinner.

bbq pork

Ingredients:

3 1/2 - 4 lb pork shoulder roast

1 sweet onion, peeled and sliced

3 cloves of garlic, minced

8 cups chicken stock

your favorite sweet bbq sauce, kinder’s is our current favorite

sugar, salt, and pepper

Directions:

Preheat oven to 450.

Let pork rest outside the fridge for 30 minutes. Pat dry with paper towel. Season all over with sugar, salt and pepper. Pour BBQ sauce in hand (about 4 Tbsp) and rub all over meat.

Layer sliced onions on the bottom of a heavy, oven safe dutch oven. Add minced garlic. Coat with 2 Tbsp of bbq sauce. Place pork roast on top of onions.

Roast for 15 minutes at 450, to seal in juices. Turn heat down to 325. Add 8 cups of chicken stock to pan. Liquid should almost cover roast. Roast for 3 1/2 hours. 

Remove from oven. Reserve 1 cup of cooking liquid, and all of the onions. Place roast in large bowl. Remove any ties, and shred meat with forks. Add cooking liquid, onions, and 1 cup bbq sauce to bowl. Stir to combine

cabbage radish slaw

Ingredients:

1 large head of green cabbage, core removed and shredded

6 radishes, sliced thinly

1/2 bunch of italian parsley, leaves diced

1/2 cup red wine vinegar

1/3 cup vegetable oil

1 1/2 Tbsp sugar

Directions:

In a small bowl whisk sugar into vinegar until dissolved. Stream in vegetable oil while whisking. Set aside.

In a large bowl toss shredded cabbage, radishes, and parsley. Pour dressing over and toss. Let sit in fridge for several hours.

lettuce wraps

Ingredients:

butter lettuce, leaves removed and kept intact

bbq pork

cabbage/radish slaw

Directions:

For each cup take one lettuce leaf, add heaping spoonful of pork, and top with slaw.