Crispy Cheese Pulled Pork Tacos

Cheese taco shells? Um yeah, I'll make that recipe. And I did and....well making the shells - kind of a bitch. Oh the grease. And they didn't get as crispy as I thought BUT it's melted cheese so it didn't suck that's for sure!!! I also only had sesame SEED oil and no sesame oil. There is a HUGE difference in the two so I added like 1/2c mayo to the slaw and 2-3 drops sesame seed oil instead of following the recipe exact. If any of you know me pork and slaw is one of my all time favorites (evidence in the recipes on this blog!)

Crispy Cheese Pulled Pork Tacos

Ingredients:
for the pulled pork:
1 3-4 lb boned pork shoulder roast
1 cup beef broth
1 cup favorite BBQ sauce
salt
pepper
——
1 cup favorite BBQ sauce
1 tablespoon yellow mustard
1/2 cup brown sugar
salt
pepper
for the sesame slaw:
4 cups coleslaw cabbage mix
2 green onions, sliced
1/4 cup chopped cilantro
2 tablespoons sesame oil
1 tablespoon white vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
for the crispy cheese taco shells:
6 cups grated cheddar cheese
Directions:
Place pork shoulder into cold crock pot and cover with beef broth, BBQ sauce, salt and pepper. Cover with lid and cook on high for 3-4 hours or until pork is very tender.
Remove pork from crock pot and drain off fat and most of the cooking liquid, leaving about 1 cup in the bottom. Shred pork being sure to remove any visible fat. Place shredded pork back into warm crock pot and stir in remaining 1 cup BBQ sauce, mustard, brown sugar, salt and pepper to taste. Keep warm in crock pot until ready to serve.
For the sesame slaw, combine cabbage mix, cilantro and onions. Set aside. In small bowl, mix sesame oil, vinegar, garlic, salt and pepper together. Pour over slaw and toss to combine. Set aside until ready to serve.
Preheat a small (preferably non stick) skillet to medium heat. Sprinkle 1/2 cup shredded cheese into hot skillet, making a 4-5 inch circle (approximately). Cook 2-3 minutes or until cheese is completely melted and the bottom is golden brown. Remove carefully in one piece and place on some paper towels. Dab the top to remove any excess grease and quickly place over a small cup or handle to shape cheese into a taco shell shape. Let crispy cheese cool and remove. Repeat this process until all shells have been formed.
To serve, spoon some warm pulled pork into the bottom of a crispy cheese shell and top with sesame slaw.

Link to where I found the recipe 1