Asian Pulled Pork Tacos with Cilantro CreamPin It
So...have you made a big batch of Soy Slow Cooker Pork yet? Yes?.......Good.
And you've got a few bites left-over, right? Excellent.
Because here's what you're going to do with all that pork and almond goodness marking time in your fridge. You're gonna make these incredibly tasty soft tacos, and have yourself a really easy and incredibly delicious weeknight meal that the whole gang will cheer.
We had some baby spinach in the house so we used that as a green under the meat, but any type of lettuce, or even a bitter green like arugula would be delicious here. Whisk a little minced cilantro into some sour cream, or as we did, a healthier plain greek yogurt, break out a bottle of your favorite hot sauce and you're good to go.
Cheers - Steve
Asian Pulled Pork Tacos with Cilantro Cream
by: Steve Dunn
- Left over soy braised pork with almonds
- 12 soft corn or flour tortillas
- a few handfuls of baby spinach or other green of your choosing
- 1/3 cup plain greek yogurt or sour cream
- a handful of finely minced fresh cilantro
- sriracha or other hot sauce to taste
- Fresh cilantro leaves for garnish
- Whisk the yogurt and minced cilantro together, season with a little salt and pepper to taste set aside.
- Reheat the pork, almonds and sauce over medium heat, stirring until heated through and shredded to look like pulled pork. Pull from the heat and cover to keep warm.
- Lightly grill (about 30 seconds per side) the tortillas over the open flame of your cook top, or heat in a dry skillet if an open flame isn't in your bag of tricks.
- Place about a half dozen spinach leaves in the center of each warm tortilla, spoon the meat mixture over, drizzle with some yogurt sauce, and dot with sriracha if you're feeling spicy.