Mini Pulled Pork Tacos

November 3, 2014  |  Recipes
Mini Pulled Pork Tacos |

My family loves pulled pork. Loves it. You know when you bake bread or cookies and the entire house smells of homemade goodness? Well for my family it’s pulled pork that get’s them dashing to the kitchen asking “What smells sooooo good!”.

It’s pretty rare to find a meal that the entire family loves, so pulled pork is something we eat often. And the fact that I can cook it in the slow cooker and that we get a ton of leftovers makes it that much more amazing. Pulled pork is always everyone’s first choice for lunch the next day too, so sometimes it’s fun to switch things up a bit – like making mini pulled pork tacos.

To make the mini tacos I used a 3″ round cookie cutter to cut mini tortillas from a regular sized whole wheat tortilla.

Mini Pulled Pork Tacos |

Then I topped the mini tortillas with pulled pork and creamy coleslaw. The little ones like them because they are so easy to hold and the big ones like them because they are like two bite tacos. Plus they are delicious:) I used this Pulled Pork recipe from 100 Days of Real Food and have included my recipe for the creamy coleslaw below.

School Lunches - Mini Pulled Pork Tacos |

Just pop them in a lunch container with some fruit and vegetables and you have a delicious lunch to go. To go to school, to work or to hockey practice.

Give them a try, Tuesday is coming:)


Creamy Coleslaw Dressing
Prep time
Total time
This is a simple dressing that is quick to make. For a quick salad pour dressing over 3 cups of prepared undressed coleslaw mix. Found in the produce isle.
Recipe type: Dressing, Dips & Sauces
  • 1/4 cup mayonnaise (or greek yogurt)
  • 2 tsp dijon mustard
  • 1 tbsp cider vinegar
  • salt & pepper to taste
  1. Whisk the mayonnaise, mustard and vinegar in a small bowl.
  2. If you like your dressing less creamy add another tbsp of vinegar.
  3. Taste and add salt & pepper as needed.


Leave a Reply

Comment moderation is enabled, no need to resubmit any comments posted.

Rate this recipe: