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Week of 7/18/16

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

Active: 35 Total: 35
Original GF Paleo Vegetarian
[Leftover] Pulled Pork Tacos

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
Proteins
Pork, non-ground
Cuisines
American
Save recipe
124

Ingredients

Metric
Servings:
4
Slow-Cooker Pulled Pork:
  • Pork, boneless loin (sub pork shoulder or pork butt) - 1 1/2 lbs
  • Liquid smoke, gluten-free (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, gluten-free corn and taco-sized - 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

  1. 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)

  2. 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)

  3. Cheese - Grate or crumble cheese. (Can be done up to 5 days ahead)

  4. Cilantro - Chop cilantro. (Can be done 1 day ahead)

  5. 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)

  6. Mint / Strawberries - Prep as directed and combine with lime juice (the portion for the berries) and honey.

  7. Avocados - Slice avocados.

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Make

  1. 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.)

  2. Heat tortillas according to package directions.

  3. Assemble tacos by topping tortillas with pork, pickled onion slaw, avocados and crumbled cheese. Finish with a squeeze of fresh lime juice.

  4. Serve tacos with strawberries on the side (or save the strawberries for dessert) and enjoy!

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