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Asian Pulled Pork Tacos with Cilantro Cream

In Almond, Asian, Cilantro, Main Course, Pork, Recipe, Sriracha
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Tacos - Blog 1330

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.  

You're welcome.

We made these with soft flour tortillas, but by all means make them in hard taco shells, or soft corn tortillas if you wish.  You'll find that when you reheat the meat in a pot and stir it a bit, it continues to shred to the consistency of a pulled pork sandwich.....YUM.  

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

(Print Friendly Version)



  • 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



  1. Whisk the yogurt and minced cilantro together, season with a little salt and pepper to taste set aside.
  2. 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.
  3. 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.
  4. 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.

Serves 6


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