Naan Pulled Pork Tacos


Naan has become a new favorite in the DeLaney house.  Naan and soup, naan with curry, hummus, or even eggs.   I have been lying awake at night wondering what else would be good with naan, because I can’t seem to get enough of it.  Pulled pork tacos were the first thing that came to mind.  Then I couldn’t sleep thinking about all the BBQ juice having something soft, warm and chewy to absorb into it.  I love taco’s but sometimes the breaking, leaking corn tortilla’s disappoint me.  Sometimes I just want the deliciousness without the mess.  The naan cures all of that and does not disappoint.  I made up my own BBQ sauce, with my sercret ingredient…cacao!  If you don’t have the time or energy to make your own, your favorite store bought one will do the trick too.  Just watch out for ingredients because a lot of BBQ sauce has high fructose corn syrup.


BBQ Sauce-

5-6 medium tomatoes

½ cup apple cider vinegar

3/4 cup filtered water

¼ cup brown sugar

4 cloves of garlic minced

2 tbsp. worchestire sauce

2 tbsp. Dijon mustard

2 tbsp. molasses

3 tbsp. cocoa

3 tbsp. tomato paste

1 tbsp. chili powder

1 tbsp. paprika

1 tbsp. oregano

1 tbsp. thyme

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

½ tsp. cayenne

Slice tomatoes in quarters. Drizzle with olive oil, salt and pepper. Bake for 45 minutes at 375.  Let cool and puree in food processor.  In a large skillet place tomato puree and add all other ingredients.  Let simmer for a few minutes and pour over pork shoulder in crockpot.

Pulled Pork-

2lb pork shoulder

BBQ sauce

Place everything in a crockpot early in the morning and let cook on low for about 8 hours. Once it is tender and falling off the bone, use two forks to shred the pork.


2 & 3/4 cup bread flour

2 ¼ tsp yeast

2 tsp sugar

1 ½ tsp salt

1 ¼ cup hot water

¼ cup plain greek yogurt

1 tablespoon olive oil


¼ cup olive oil

1 clove of garlic minced

¼ cup cilantro chopped

Sesame seeds for sprinkling


Since this takes a few hours with rising, rolling out and cooking on skillet, make sure you start the dough about 3 hours before you want to eat and roll out dough about an hour before.  The first time you don’t want to be rushed.  It keeps well in a warm oven.

Combine flour, yeast, salt and sugar in stand mixer and mix for a few minutes. Add hot water, yogurt and olive oil. Let mixer knead for about 5 minutes.  Dough should not stick to the sides but it might still stick to the bottom of the bowl a little bit.  I like to knead mine by hand for another minute or two.  Shape dough into a ball and place in a lightly oiled bowl.  Cover with a towel and put in the oven with the light on. Dough should double in size. This can take as little as 1 hour but I usually give it 2 hours.  Drizzle pan with olive oil and warm up on medium heat while you separate dough into 12 small balls.  On a floured surface, roll out dough into small circles.   Let sit for about 5- 10 minutes and make your oil for brushing on bread.


With a pastry brush put mixture on each Naan dough.  Place on skillet, oiled side down, 1-2 at a time, depending on the size of skillet you have.  Brush oil on other side of dough quickly before it starts to puff.  Sprinkle with sesame seeds.  Let cook for about 3-5 minutes, until dough starts to puff and other side becomes golden brown.  Flip dough and cook for another 3-5 minutes.  Transfer to warm oven and continue cooking the rest of Naan on the skillet.


Romaine lettuce leaves

Sautéed onions

Avocado slices

Feta Cheese

Fresh squeezed lime juice


Place romaine lettuce leaves inside Naan and place pork inside  each bed of lettuce.  Garnish with Caramelized onions, avocado slices and feta cheese, lime and cilantro.


Nanny and Octave sharing a taco.


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