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Pulled pork tacos. An embarrassment of riches if done right.
And a great way to use leftover bbq pork butt.
Typically I maintain that any pulled pork tacos should use corn tortillas, but with the advent of Korean pork tacos, I will change my tune a bit.
For these you should use FLOUR.
So what’s the best method for these pig tacos? I have a few favorites listed below, but the only keys are that you use something in the taco that cuts the fatty richness of the meat, and something that brightens the flavor.
Most often this is accomplished by some sort of acidic component- a vinegar based sauce, a pickle of some kind, or even a home made salsa- the natural acids and crunch of tomatoes and peppers are a perfect foil for the divine pig.
What follows are my favorite styles, American BBQ style, Mexican style, Korean style, And Yucatan Mexican. But really, pulled pork- most likely bbq pork butt, lends itself to almost any preparation.
One more thing- about these tacos. They are insanely simple and perfect for a weeknight. To reheat the meat, I simply put it in a covered pan with a bit of water- maybe ¼ cup per pound, and stick it in the oven at 300 degrees for an hour or so.
Of course you can do this longer, using a crock pot or a lower setting for longer. Restaurants commonly use steam tables for this type of thing. If you have your toppings then dinner is 1-2-3.
So, here you go, my favorite types:
American BBQ Pulled Pork Tacos
These bbq pulled pork tacos are take on a simple pulled pork sandwich. Use mixed cabbages to make it pretty. Also, don’t steep the slaw mix quite as long, so the cabbage still has great crunch.
- Pulled Pork – click here for an easy crockpot version
- Corn tortillas
Chipotle Cole Slaw- A MUST!
- Pickles (optional)
- Cilantro (optional)
Griddle, or steam tortillas (or even better, simply put tortillas on the grate of your gas stove.
Turn them as they soften – they will burn on the edges, but this adds flavor. Rustic and good)
Technique- Top tortillas with meat. Top with slaw, pickle and cilantro. Yum.
Mexican pulled pork tacos
- Corn Tortillas
- Pulled pork
- Fresh pico de gallo (essential!)
Place leftover pulled pork in a pan and turn on high. Add some chopped onion. Pork will release fat. What you are looking for here is to reheat your pork, and give it a nice crust as well.
Place the meat in a tortilla, top with pico de gallo, and serve with extra lime for squirting…
Korean Pulled Pork Tacos
Korean pulled pork tacos are no secret now in places like LA with the Kogi trucks. These trucks and tacos are all the rage it seems now in cities across the US.
I like those a lot, but I also borrow a bit from the momofuku cook book and David Chang’s bo saam. I like the treatment of pureeing kimchi and using it on tacos.
Place pork in a pan and turn on high. Pork will release fat. What you are looking for here is to reheat your pork, and give it a nice crust as well.
Place the meat in a tortilla top with other ingredients.
Yucatan Pulled Pork Tacos
OK, these seem way too simple. I mean it. But the trick is the onions. Again. The trick is the onions.
You must make them and use them. Even if you don’t like onions!
Pulled Pork – click here for an easy crock pot version
- Corn Tortillas
Habanero pickled onions ( don’t worry they’re not that hot)
- Achiote (optional- thin achiote from the brick with a bit of water, lime juice and a splash of oj. )
Method- place pork in a pan with optional achiote and turn on high. Add some chopped onion. Pork will release fat. What you are looking for here is to reheat your pork, and give it a nice crust as well.
Place the meat in a tortilla top pickled onions and serve with extra lime for squirting.