These Pulled Pork Tacos with Sriracha Coleslaw are an incredible mouthwatering alternative to the classic pulled pork taco.
Made with leftover pulled pork, these soft shell tacos are topped off with a crunchy homemade coleslaw that is truly out of this world!
Whether it’s game day, lunchtime, dinner time, or Taco Tuesday, these tacos and slaw are bound to impress.
Looking for more Mexican-inspired dishes? Check out some of my favorites like Pellet Grill Corn On The Cob, Best Homemade Chicken Taco Seasoning, Southwestern Ranch Dipping Sauce, and Pellet Smoker Recipe: Reverse Sear Tri Tip w/ Smoked Tomato Salsa!
Spicy Sriracha Coleslaw Recipe
Forget waiting for Taco Tuesdays, you are going to make this recipe whenever the craving hits or whenever you have leftover smoked pork shoulder.
I got to be honest, historically, when I made a smoked pork shoulder the leftovers almost always go on rolls with some extra BBQ sauce.
Classic, typical, easy, but nothing fancy.
I wanted to shake things up and I’ve heard people talk about pulled pork tacos but I always put my nose up in the air and mutter something along the lines of, “well… I make pulled pork sandwiches, no need for this fancy stuff.”
Boy was I an idiot!
Not only is this simple; it’s amazing! I’ve also been on a sriracha sauce / hot sauce kick so I decided to make a sriracha coleslaw to put on top that is truly next level.
The next time I smoke a pork shoulder I’m putting on an extra pork butt and saving the leftovers just for soft tacos!
Ingredients for Pulled Pork Tacos
Tacos. You can’t really make a taco without tortilla shells. For this particular recipe, I used soft shell flour tortillas. If you are looking for a substitute or prefer corn tortillas, you can use those too!
Pork. I use leftover pulled pork, even if it’s already seasoned and sauced. However, you can smoke fresh pork and use it just for these tacos.
Toppings. Top off your tacos with sliced avocados and cheese.
Sriracha Coleslaw Ingredients
The ultimate addition to the perfect taco! This homemade sriracha coleslaw completely elevates the taco and knocks it right out of the park.
In order to make this crunchy coleslaw, you will need 3 tsp of Sriracha Hot Sauce (the cool red bottle with a lime green top and a rooster on the side), ½ tsp of sugar, 14 oz bag of pre chopped coleslaw mix, 1.5 T of white wine vinegar, ¼ cup + ⅛ cup of mayonnaise, ⅛ tsp of ground ginger, and salt and pepper to taste.
How to Make Pulled Pork Tacos with Sriracha Coleslaw
This recipe assumes that you have pulled pork already prepared. If you don’t, you might want to start out looking here for information on how to smoke a pork butt.
I sauced my pulled pork with my favorite homemade sauce and froze it. It sat in the freezer for a couple of months and then I simply (gasp) put it in the microwave after it thawed out. Trust me, it reheats well and tastes amazing.
How to Make Sriracha Coleslaw
Crazy, I know, but this coleslaw comes together in just a couple super easy steps and is such a great recipe to keep on hand to top off any taco!
Nothing fancy here, add everything into a bowl except for the pre shredded coleslaw mix. Mix everything up well!
Finally add the coleslaw mix and again mix it up well. Taste it and add some salt and pepper if needed. If this isn’t hot enough for you then by all means add some more sriracha hot sauce.
For these soft tacos I wanted just a few ingredients. I went with shredded taco cheese, sliced avocado, my leftover pulled pork (already sauced with a spicy tomato based BBQ sauce), and topped it with this really nice coleslaw. These were so good. I mean it. The Pulled Pork Soft Tacos with Sriracha Coleslaw were so good.
In fact, in all transparency, I ate about six of them during a football game I was watching. It’s a shame my team lost, but I have zero shame in pounding these down because, yes, they are THAT good.
Storing Leftover Coleslaw
If you have leftover coleslaw, don’t toss it because it is your lucky day.
This sriracha coleslaw will save well refrigerated in an airtight container for about 3-5 days.
Pro-Tip: Do not freeze the leftover slaw, it doesn’t defrost right and loses a ton of flavor and texture.
Other Ways to Enjoy Spicy Coleslaw
If you’ve got leftovers, give them a facelift! There are two ways I like enjoying leftover coleslaw.
Leftover Coleslaw Salad. If you’ve got leftover sriracha coleslaw, grab some fresh lettuce, whatever vegetables you’ve got in the fridge, and leftover smoked meat or chopped chicken, grilled chicken, whatever! Toss it together and add more hot sauce if needed.
Sriracha Coleslaw Wraps. Not into salads and looking for more of a sandwich? Consider making a wrap with your leftovers. This is also a great way to use any leftover tortillas. Toss in a protein of your choice like grilled chicken, smoked chicken, smoked brisket, fish, or tofu (if that’s your thing), and enjoy!
More Side Dishes
- Corn and Avocado Summer Salad- Best Cookout Side Dishes
- Twice Baked Potato
- Top 25 BBQ Sides for the 4th of July
Spicy Sriracha Coleslaw
Ingredients
- 3 tsp Sriracha Hot Sauce the cool red bottle with a lime green top and a rooster on the side
- ½ tsp sugar
- 14 oz bag of pre chopped coleslaw mix
- 1.5 T white wine vinegar
- ¼ cup + ⅛ cup of mayonnaise
- ⅛ tsp ground ginger
- Salt and pepper
Instructions
- Mix all ingredients together in a bowl except for the coleslaw mix.
- Add coleslaw mix.
- Mix everything well.
- Taste. If needed, add more sriracha.
V Sparks
I found the perfect slaw recipe for pork tacos, making some tonight. Thought you might like to try it.
SPICY NO MAYO COLE SLAW
2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
1/4 cup peanut oil or extra virgin olive oil
6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
1 large red or yellow bell pepper, cored, seeded, and diced or shredded
1/3 cup chopped scallion, more or less
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
1. To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.
2. Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.
This is awesome slaw!