We love pulled pork. And we also love tacos. Which is exactly why we’re a bit head-over-heels for this pulled pork for tacos recipe. The flavor of our pork taco marinade, which uses orange juice, lime juice and olive oil, combined with barbecue sauce and our amazing Dry Rub recipe, is a treat to your taste buds. If that weren’t enough, there are delicious pulled pork tacos toppings to boot: sliced onions and apples are sautéed in butter and placed over the pulled pork in tortillas, and then topped with grated Cabot Extra Sharp Cheddar and Cabot Sour Cream – amazing! Share the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram.

To make pulled pork for 12 tacos (6 servings), trim pork of visible fat, cut in half and place each half in a large zip-close plastic bag.

Whisk orange juice (preferably fresh squeezed), fresh lime juice and light olive oil in a medium bowl until well blended. Pour marinade over pork, dividing among the two bags. Press excess air out of bags, seal and place in a bowl or pan. Place in refrigerator for several hours or overnight to marinate.

When ready to make the pulled pork, start by preheating your oven to 250°F. Remove pork from marinade (discard the marinade) and place in a roasting pan. Sprinkle dry rub (see recipe below) evenly on all sides.

Cover pan with tent of aluminum foil, sealing the edges, and slow-roast the pork for 8 to 9 hours. You’ll know it’s ready when meat falls apart easily when poked with a fork.

Once pork is cool enough to handle,pull into shreds by hand and discard any fat. Toss pork with barbecue sauce in a large bowl until blended.

Now it’s taco time! Melt Cabot Salted Butter in a heavy skillet over medium heat. When hot, add sliced onions and cook, stirring for several minutes until they begin to soften. Add sliced apples and continue cooking for several more minutes. Stir frequently until the onions are well browned and the apples are tender. Scrape mixture into a bowl and cover to keep warm.

Wipe the skillet clean and return to medium-high heat. Add one tortilla and cook, turning over midway, until warmed and lightly browned on both sides. Transfer to a plate and cover to keep warm. Repeat with all remaining tortillas.

Divide pulled pork among tortillas and top each with some of the apple-onion mixture, followed by grated Cabot Extra Sharp Cheddar. Add barbecue sauce and Cabot Sour Cream to taste. Fold tortillas over and dig in to deliciousness!

If you love pork tacos, we know you’ll also want to try our Yogurt Marinated Slow Roasted Pork Tacos. Cabot is a co-operative of farm families. We work hard to produce our award-winning dairy products. We’d love to hear your feedback on this pulled pork for tacos recipe so, if you have a chance, please rate and review it.