It’s a rare roommate who will wake up on a Saturday morning and sit down and offer to pull over 15 pounds of pork with you. But that’s the kind of roommate I have and that’s the kind of crazy thing you’ll find me up to on a Saturday morning.
In this case the pulled pork was going towards some killer BBQ pulled pork sandwiches on fresh baked brioche rolls with my lethally spicy coleslaw. At this time Martina’s dish was just a twinkle in my over-consumed mind.
However, that’s the joy of pounds of leftover pork. You have that chance to be creative once more and honor a truly kickass roommate.
Martina’s Pulled Pork Tacos
3 pounds leftover pulled pork
1 (16 ounce) jar La Costena Taquera Salsa (or similarly hot and thick bodied salsa)
2 cups shredded red cabbage
2 cups shredded green cabbage
1 (8 ounce) sour cream
2 limes, juiced
1 tablespoon garlic powder
2 teaspoons cumin powder
1 teaspoon chili powder
2 tablespoons favorite hot sauce
salt and freshly ground pepper
1 package small corn tortillas (6 inch)-you will use 20
1 pound crumbled queso fresco
1 (16 ounce) can black beans, drained
1 (7 ounce) can sliced pickled jalapenos, drained
Preheat oven to 350. In a large stock pot over low heat, combine pulled pork with red salsa. Stir and leave to simmer.
In a medium bowl combine all cabbage, sour cream, lime juice, garlic powder, cumin, chili powder, and hot sauce. Season to taste with salt and pepper and refrigerate.
Wrap your tortillas in 5 packages of 4 tortillas each with aluminum foil. Warm in the oven for about 10 minutes.
To assemble, top warm tortillas with salsa-infused pulled pork, crumbled queso fresco, zesty coleslaw, black beans, and jalapeno slices. Serve with homemade guacamole and extra hot sauce.
Eat quickly because the sheer mass of delicious filling ingredients will make your tortillas soggy with time. Time is of the essence but these suckers are so delicious-it is no hassle at all. Enjoy your pulled pork tacos!