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.
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 💙