Pulled pork tacos

20 min · 20 min hands-on

Ingredients

1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz

• leftover pulled pork3 cups
• cider vinegar or leftover mopsplash
• corn tortillas12
• white onion, diced1
• cilantro1 bunch
• lime

Method

1. 1

   Crisp the pork in a skillet with a splash of vinegar. You want burnt edges, not a steam pile.

2. 2

   Warm tortillas on the other side of the pan.

3. 3

   Onion, cilantro, lime. That is the taco.

If you don’t have it

• Corn tortillas → Flour, or a pile of rice. Same pork. Corn wants two tortillas stacked or they split.
• Vinegar splash → Leftover mop or pickle brine. Acid wakes cold pork. Water just steams it.

Same cook, different day

• Crispy carnitas-style

  You want shatter. Spread in a skillet with its own fat, do not stir for 2 minutes, then toss.

• Quesadilla

  Kids, or a skillet and cheese. Pork, onion, cheese, press. The pork still wants those burnt edges.

• Nachos

  A sheet pan. Crisp the pork, then chips, cheese, jalapeño. Broil 2 minutes.