Pulled Pork Tacos

These pulled pork tacos are so good! They only need a few fresh toppings and they will become one of your favourites. The pulled pork is infused with delicious flavours, the meat is tender with crispy ends. These tacos are really the best way to use pulled pork leftovers and totally worth making our Pulled Pork recipe.



Pulled Pork Tacos

-Corn tortillas

-Pulled pork leftovers. Recipe here.

-White onion, diced

-Coriander, roughly chopped

-Radishes, thinly sliced

-Pickled red onions. Recipe here.


1 You can warm up the pulled pork by laying it flat on a baking tray and using the grill of your oven. Broil until you get nice crispy ends. You can also warm it up on a large frying pan and fry it using a little bit of oil or the same remaining fat that was leftover from cooking the pulled pork. Use the stock left from the cooking process to hydrate it if needed.

2 Warm up the corn tortillas using the method you prefer, you can find the best ways to warm up corn tortillas in our Tortilla blog post here

Tip: If you have any Tamarind-chipotle sauce left, mix it with the pulled pork before warming it up for added flavour. 


Salsa Verde

-5 to 6 Tomatillos from La Costena

-1 Jalapeño

-¼ White onion

-2 Garlic cloves

-2 De Arbol chilli (optional)

-Handful of fresh coriander

-Salt and pepper to taste

-Olive oil

1 Place the jalapeño, onion, garlic and árbol chillies, if using, in a hot skillet with no oil. Toast them on all sides paying close attention to the garlic cloves and árbol chillies. You want these to get some colour but it is important to not let them burn. Remove them from the pan as soon as they are ready. 

2 Blend all the ingredients with fresh coriander and the tomatillos straight from the tin can. Do not add the liquid they come with, just the tomatillos. 

3 Add just a little bit of olive oil to the pan and return the salsa to it. Simmer for 10 minutes. 

Add about a teaspoon of salt and a good shake of black pepper. Taste and adjust seasoning.


- This salsa can be hot! A lot of it depends on how hot the jalapeno and the árbol chillies are. You can add more tomatillos if needed. The result is a hot but very delicious salsa that you can store in a jar and use with these tacos and many other meals. If desired, you can remove the seeds from the chillies before toasting them to keep the flavour but avoid the heat. 

- If you prefer, you can use this beautiful ready-made Salsa Verde. It has all the real flavours and it tastes just as good as homemade. 


To serve

Add a good amount of the pulled pork to your tortillas and top with all the toppings. Squeeze fresh lime juice over them and add salsa. 


- You can lightly fry the corn tortillas to get a crunchier taco. Just dip part of the tortilla in the pulled pork juices and place them in a hot pan. Turn often to avoid burning them, you want the edges to get charred but not the whole tortilla.

-You can add cheese to the tortillas while they are warming up in the pan. Wait until the cheese has melted and then add the pulled pork. Delicious!



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