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[Leftover] Pulled Pork Tacos
with slaw / avocado / cotija + strawberries

Name: [Leftover] Pulled Pork Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lbs Pork, boneless loin (sub pork shoulder or pork butt); 2 tsp Liquid smoke (opt); 2 tsp Chili powder; 2 tsp Paprika, smoked; 1 tsp Garlic powder; 1 Limes, zest of; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 Onions, red, thinly sliced; 3 Tbsp Vinegar, apple cider; 1 Tbsp Cilantro, chopped; 7 oz Coleslaw mix; 2 tsp Oil, cooking; 1/4 tsp Sugar; 3/4 cup Cheese, cotija (sub feta), grated; 1 Avocados, sliced; ~3 cups Pulled pork (ingredients listed separately); 8 Tortillas, taco-sized corn or flour; ~2 cups Pickled red onion slaw (ingredients listed separately); 2 tsp Lime juice; 6 leaves Mint, fresh (opt), sliced; 1 pint Strawberries (sub any berries), sliced; 2 tsp Lime juice; 1/2 tsp Honey

Active: 35 Total: 35

Original GF Paleo Vegetarian

When we have leftover slow-cooker pulled pork, we find it nearly impossible to resist making quick tacos! Top these with a tart slaw with pickled red onions, creamy avocado and tangy cotija cheese. To make the most of fresh summer berries, add a fruit salad with strawberries and mint on the side.

Dependency

BBQ Pulled Pork Bowls

Ingredients

Metric

Servings:

Slow-Cooker Pulled Pork:

Pork, boneless loin (sub pork shoulder or pork butt) - 1 1/2 lbs
Liquid smoke (opt) - 2 tsp
Chili powder - 2 tsp
Paprika, smoked - 2 tsp
Garlic powder - 1 tsp
Limes - 1 , zest of
Salt - 1 tsp
Black pepper - 1/2 tsp

Pickled Red Onion Slaw:

Onions, red - 1/2 , thinly sliced
Vinegar, apple cider - 3 Tbsp
Cilantro - 1 Tbsp , chopped
Coleslaw mix - 7 oz
Oil, cooking - 2 tsp
Sugar - 1/4 tsp

Pulled Pork Tacos:

Cheese, cotija (sub feta) - 3/4 cup , grated
Avocados - 1 , sliced
Pulled pork (ingredients listed separately) - ~3 cups
Tortillas, taco-sized corn or flour - 8
Pickled red onion slaw (ingredients listed separately) - ~2 cups
Lime juice - 2 tsp

Strawberries with Lime and Mint:

Mint, fresh (opt) - 6 leaves , sliced
Strawberries (sub any berries) - 1 pint , sliced
Lime juice - 2 tsp
Honey - 1/2 tsp

Prep

Slow cook pork - (Skip this step if pork was already made for Tuesday’s meal.) Place pork in the bowl of a slow cooker. Top with liquid smoke, chili powder, paprika, garlic powder, lime zest, salt and pepper. Cook pork on low for 7 to 8 hours. (Alternatively, you can cook pork in a covered Dutch oven at 300 F / 149 C until it shreds easily, 4 to 5 hours.) (Can be done up to 4 days ahead)
Pickle onions - Thinly slice onions. Combine with apple cider vinegar and refrigerate for at least 30 minutes and up to 3 days. (Can be done up to 3 days ahead)
Cheese - Grate or crumble cheese. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro. (Can be done 1 day ahead)
Make slaw - Drain excess vinegar off pickled onions. Toss onions with cilantro, coleslaw mix, oil (the portion for the slaw) and sugar. (Can be done 1 day ahead)
Mint / Strawberries - Prep as directed and combine with lime juice (the portion for the berries) and honey.
Avocados - Slice avocados.

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Make

If pork was made for Wednesday’s dinner and is already shredded, reheat in the microwave or in a frying pan with a splash of oil. If not pre-shredded, use forks to shred pork. (If it does not shred easily, transfer it to a cutting board and roughly chop with a knife.)
Heat tortillas according to package directions.
Assemble tacos by topping tortillas with pork, pickled onion slaw, avocados and crumbled cheese. Finish with a squeeze of fresh lime juice.
Serve tacos with strawberries on the side (or save the strawberries for dessert) and enjoy!

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