Pulled Pork Tacos


dsc_0271The day Taco Tuesday became a recognized day of the week, my heart sang. Tacos are just the BEST. Everything is better in taco form, and depending on how you do it tacos can be a healthier option than most meals out there.

These tacos literally took less than 15 minutes to make. I shredded a leftover pork roast, added some onions, seasonings and toppings and sat down to lunch in record time. I almost felt like I was cheating when I made these tacos – nothing this easy should taste so good.


Pulled Pork Tacos

Serves 4

Prep time: 5 minutes

Cook time: 7 minutes


8-12 tortillas (flour or corn will both work equally well)

1 tbsp olive oil

1 sweet yellow onion, sliced

2-3 cups Leftover pork roast, shredded

1/2 tsp cumin (if desired)

1 ripe avocado, sliced

2 fresh jalapenos, sliced (seeded if you don’t like it spicy)

1 bunch fresh cilantro/coriander

fresh lime juice


Wrap the tortillas in thin cloth and heat in a steamer basket over simmering water for 2 minutes, or alternately, warm them for about 30 seconds on each side on a hot, ungreased cast iron skillet.

In a large saute pan, heat oil over medium heat. Add the onions once the oil starts to shimmer. Cook for 2 minutes, stirring occasionally. Add pork (and cumin if desired) and cook another five minutes, until heated through.

Using the tortilla as a foundation, pile on about 3 oz pork/onion mixture, a few slices of jalapeno, a sprig of cilantro, and a slice of avocado. Squeeze fresh lime juice on top to finish.





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