Leftover Pulled Pork Tacos
These incredibly easy pulled pork tacos put your leftovers to great use! The perfect way to spruce up taco night.
Servings: 6 tacos
Ingredients
- 3 cups roughly chopped leftover pulled pork
- 1/4 cup leftover sauce from your original pulled pork (optional) This works well with the usual Carolina vinegar-based sauce or Texas-style BBQ sauce; use your discretion for any other sauces you might have used. I wouldn't suggest using leftovers from an East-Asian inspired pork recipe for these tacos.
- 1/2 cup fresh salsa
- 1/2 cup shredded red cabbage
- 1/2 cup (give or take) Apple cider vinegar, or just enough to cover the cabbage to soak it
- 1/2 cup minced/finely diced sweet onion
- 1/2 cup minced/finely diced apple
- 1/2 cup cooked corn, preferably from the cob during corn season
- 1-2 hot peppers of your choice, thinly sliced or diced Not into spicy? Omit the peppers.
- 1/2 cup crumbled queso fresco, give or take This depends on how much you want to use. Add more if you wish!
- 6 small soft shell flour tortillas
- Fresh cilantro and lime wedges, to serve
Instructions
Quick-Pickled Red Cabbage:
- This should be your first step before starting anything else. Thinly slice the red cabbage and pop it into a small bowl. Fill the bowl with apple cider vinegar just enough to cover the cabbage; set it aside.
Ingredient Prep:
- Cook the corn. If it's on the cob, set it aside to cool when done and carefully carve down the cob to release the kernels; set them aside in a bowl.
- Cut up your peppers, apple, and onion, crumble your cheese, and place everything into little individual serving bowls so folks can build their own tacos.
Leftover Pulled Pork:
- Heat a cast iron skillet over medium heat. While it heats, roughly chop your pork into smaller pieces.
- When the pan is hot, bring the heat down just a tad and pop the chopped pulled pork into it. Stir in about 1/4 cup of the sauce you used for your pulled pork (if you have any left, if not, don't worry about it) and cook the pork just enough for it to heat through—about 5 minutes.
- With tongs, transfer a serving of pork into a tortilla, and then top it as you wish. I like mine with all of it! First the salsa, then the apples, onions, corn kernels, hot peppers, crumbled cheese, and the quick-pickled red cabbage.
- Serve with chopped fresh cilantro and lime wedges!