Sticky Honey and BBQ Pulled Pork Tacos

My taco recipes have been so popular I’ve devised another delicious one for you. The lovely people at Holy Moly have sent me this gorgeous guacamole which pairs perfectly with this recipe.

Usually when I mention the word slow cooker my girls want to scream as they are not fans of casseroles etc but trust me when I say their opinions about slow cooker food changed completely after tasting this honey and bbq pulled pork. It literally fell apart.

I put half the marinade on in the slow cooker and save the other half to mix in when I shred the pork once it is cooked. I find this way it is more full of flavour. The marinade is just the right amount of savoury and sweet. Load it into tacos’ bao buns or wraps or just by itself with peppers, onions and sweetcorn but always with dips.

Serves 6


Pork shoulder ( I used a 2kg joint)

100ml ketchup

100ml bbq sauce

Half teaspoon cracked black pepper

2 tablespoons light brown sugar

4 teaspoons worcester sauce

4 teaspoons smoked paprika

4 teaspoons mustard powder

6 garlic cloves minced

4 tablespoons white wine vinegar

4 tablespoons honey

6 tablespoons orange juice

Pack of taco shells

1 red onion, 1 large red pepper, cup full of sweetcorn and lettuce to serve

Tablespoon olive oil, teaspoon paprika and 1 clove minced garlic to panfry the peppers and onion.


Put on the slow cooker and add your joint of pork, making sure you have cut off all the fat from the top.

Mix up your marinade and pour half over the joint of pork making sure it’s fully coated. Massage it in a bit.

Pop on the lid and leave to cook for 8 hours (turning after half the cooking time).

A few minutes before the end of cooking time pan fry your peppers and onions in a little olive oil, paprika and garlic and warm up your sweetcorn.

When your 8 hours is up remove the pork from the slow cooker, shred up and pour over the rest of the marinade. Mix it all together so every shred of pork is covered in the sticky sauce.

Warm up your tacos in the oven around 180c / 160c fan for one minute and load in your pork, peppers, onions, sweetcorn, lettuce and dips.