Pulled Pork Series: Pulled Pork Tacos

Recipe Two in the pulled pork series. A sweet barbecue pork served in a flour tortilla with Pico de Gallo and Mango-Jicama coleslaw. The sweet tangy barbecue sauce in the meat blends into the sweetness of the coleslaw for a unique and fresh taste that will have you walking away wondering when you can come back for more!

Make a batch of sweet barbecue pulled pork. See Tuesday’s post.

Make the Pico de Gallo: In a medium bowl, combine 3 cups diced tomatoes, 1 medium chopped white onion, 1/2 fresh seeded and diced jalapeno pepper, 2 tablespoons fresh cilantro, and 1 finely chopped green onion. Season with 1/2 teaspoon garlic powder and salt & pepper to taste. Toss to incorporate the ingredients. Refrigerate for 30 minutes.

Make the mango-jicama coleslaw: Combine a 10-ounce bag ready-made coleslaw, 1 small cubed mango, 1 medium peeled and julienned jicama, 1/2 cup thinly sliced red onion, 1/2 finely chopped jalapeno, 1/4 cup chopped fresh cilantro, 1/2 cup fresh lime juice and salt and pepper to taste. Refrigerate for 30 minutes.

Assemble the tacos: Depending on how hungry you are (if you want two or three tacos), warm 8 – 12 taco size flour tortillas in a 350°F. oven for 5 minutes. Spoon some pulled smoked pork down the center of each shell. Sprinkle with Pico de Gallo and top with a mango-jicama coleslaw.

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There you have it, another beautiful and tasty pulled pork recipe that is sure to delight the tastebuds. Let me know what you think by using the comments section below. I love hearing your thoughts. – Ella 💙

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