Crispy Onion Straws Give That Bit of Crunch You’ve Been Looking For

This recipe has been a huge hit over at How Sweet Eats and it has received a lot of wonderful feedback. Here’s what some of the lovely readers have said about it:


Beer pulled pork tacos. That right there is the jam. Not like spread jam or a slow song jam. I mean, the jam. The good stuff. The put two on my plate and watch me make magic. Now you see get the point. David Blaine has nothing on me. Including the recipe to this jam.

I just came across your blog and tried out this recipe yesterday and it was fantastic! I loved the flavor of the pork by itself but then to add the beer and bbq sauce really made for a great combo. We live in Ohio and I used Sweet Baby Rays for the bbq sauce and Great Lakes Dortmunder Gold for the beer. We also loved the salsa – the sweet mango and cilantro/lime/red onion etc, really blended together well. I did make the salsa about 3 hours ahead of time so the flavors would have time to meld together. I also made the crispy onion straws and those were great as well!




1 (3.5-pound) pork shoulder roast (mine was bone-in)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces of beer
32 ounces of barbecue sauce + additional for drizzling
12 small flour or corn tortillas
4-6 ounces freshly grated cheddar cheese
1 batch of crispy onion straws

Mango Salsa
1 mango, peeled and chopped
1/4 red onion, finely diced
1/2 jalapeño, finely diced
1 bunch of cilantro, chopped
the juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon pepper




Add pork to slow cooker with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired.

Shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if any) before serving.

Make the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa.

Mango Salsa
Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.





Quick Tip: Make the mango salsa at least a couple of hours before serving to get the best flavor!

Thanks to How Sweet Eats for this delicious taco style pulled pork dinner!



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