Delicious Hillbilly Tacos (Print version)
Tender pulled pork with creamy coleslaw and barbecue sauce in warm corn tortillas, a fun twist on taco night ready in 30 minutes.
# Ingredients:
For the pork
01 -
3 cups (450 g) cooked pulled pork, shredded
02 -
1/2 cup (120 ml) barbecue sauce
03 -
1 tablespoon apple cider vinegar
For the coleslaw
04 -
2 cups (140 g) shredded green cabbage
05 -
1/2 cup (70 g) shredded purple cabbage
06 -
1/2 cup (50 g) shredded carrot
07 -
1/3 cup (75 g) mayonnaise
08 -
1 tablespoon apple cider vinegar
09 -
1 teaspoon granulated sugar
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
For assembly
12 -
8 small corn tortillas
13 -
2 tablespoons pickled jalapeños, sliced (optional)
14 -
2 tablespoons chopped fresh cilantro (optional)
# Instructions:
01 -
Combine the pulled pork, barbecue sauce, and apple cider vinegar in a skillet over medium heat. Stir until the meat is heated through and glossy, about 5 minutes.
02 -
Whisk mayonnaise, vinegar, sugar, salt, and pepper in a large bowl. Add the shredded cabbages and carrot and toss until evenly coated. Taste and adjust seasoning.
03 -
Heat the corn tortillas one at a time in a dry skillet or directly over a low gas flame for 15 to 20 seconds per side until soft and slightly charred.
04 -
Spoon pork down the center of each tortilla. Top with a generous handful of coleslaw and pickled jalapeños if desired. Serve immediately.
# Good to know:
01 -
Best served immediately while the pork is warm and the slaw is cold.
02 -
Use leftover smoked pork shoulder for the deepest flavor.