Texas-Style Pulled Pork Tacos


This is a great, carnitas-style Tex-Mex recipe for using leftover pulled pork. Braised slow and low, the meat is super-tender. Adjust the seasoning to your taste. If you still have leftovers, they freeze wonderfully… Enjoy!

 

Ingredients:

5 to 8 cups pulled pork
1/2 cup Stubb’s Original BBQ sauce (or your favorite BBQ sauce)
1 cup chicken stock
1/8 lime, squeezed
1 tsp. ancho chili powder
1 tsp. chimayo chili powder
1 tsp. garlic powder
1/2 tsp. ground Mexican oregano
1/2 tsp. ground coriander

Serve With:

Tortilla shells, brushed with olive oil and toasted on the grill or on a heavy, cast-iron comal
Fresh guacamole
Thin-sliced red onion
Shredded Mexican cheese
Sliced serrano or jalapeno peppers
Cilantro leaves

 

Directions:

Place the leftover pulled pork and the ingredients indicated in a 5-quart Dutch oven heated at 250-degrees in your oven.
Mix well and heat covered for two hours. Stir once at one hour.

After the second hour, check for tenderness. Reduce heat to 170-degrees F., if needed until ready. Serve in toasted tortilla shells with your choice of fresh guacamole, red onion, cilantro, and shredded Mexican cheese.

 

Serves: 4-6

Leftover Tex-Mex BBQ Pork Tacos | Culinary Compost Recipes

Ensure that there is enough chicken stock and BBQ sauce to just cover the pork. Braise it slow and low until tender.

 

 

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