Pulled Pork Tacos With Tomatillo Salsa

These Pulled Pork Tacos bring together the best of slow-cooked barbecue and fresh Mexican flavors. The star is tender, shredded pork shoulder, slow-cooked until it falls apart, packed into warm corn tortillas. A zesty tomatillo salsa adds a necessary acidic kick to cut through the richness of the meat and melted cheese. Crispy potato slices add a surprising textural crunch that complements the soft pork. This dish is perfect for casual weeknight dinners, weekend gatherings, or a relaxed Sunday lunch. It&# 226;ÂÂs comforting yet vibrant, offering a satisfying balance of savory, spicy, and tangy notes in every bite.

Cooking Method: Grilling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8

Calories: 77.0

Description

These Pulled Pork Tacos bring together the best of slow-cooked barbecue and fresh Mexican flavors. The star is tender, shredded pork shoulder, slow-cooked until it falls apart, packed into warm corn tortillas. A zesty tomatillo salsa adds a necessary acidic kick to cut through the richness of the meat and melted cheese. Crispy potato slices add a surprising textural crunch that complements the soft pork. This dish is perfect for casual weeknight dinners, weekend gatherings, or a relaxed Sunday lunch. It&# 226;ÂÂs comforting yet vibrant, offering a satisfying balance of savory, spicy, and tangy notes in every bite.

Ingredients

4 red Bliss potatoes, cooked

Directions

1
Prepare a charcoal or wood fire in your grill and let it burn down until you have hot, glowing embers for indirect cooking.
2
Slice the cooked Bliss potatoes into 1/4-inch thick rounds and set aside.
3
Heat a large skillet over medium-high heat and warm the corn tortillas until pliable.
4
Place approximately 1.5 ounces of pulled BBQ pork onto one half of each warmed tortilla.
5
Top the pork with the sliced potatoes and 1/4 cup of grated Monterey Jack cheese.
6
Season the toppings lightly with salt and freshly ground black pepper to taste.
7
Fold the tortilla in half to enclose the filling, creating a taco shape.
8
Brush the outside of the folded tortillas lightly with olive oil to help them crisp up.
9
Place the tacos on the grill grate over the embers and cook for 3 minutes on each side, pressing gently with a spatula, until the tortilla is crispy and the cheese is melted.
10
Remove from the grill and serve immediately, topped with fresh tomatillo salsa.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 77.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 17.0g6%
Dietary Fiber 2.2g9%
Sugars 0.8g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pork is fully cooked and shredded before assembling the tacos for best texture.

For a crispier taco, you can pre-toast the tortillas in the dry skillet before filling.

Substitute Monterey Jack with pepper jack for a spicier kick.

Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

The tomatillo salsa can be made ahead and stored in the fridge for up to 5 days.

Keywords: pulled pork, tacos, tomatillo salsa, barbecue, grilled, corn tortillas, slow cooked, bbq pork, mexican inspired, comfort food, green salsa, monterey jack, smoked pork, party food, dinner ideas

Read it online: https://www.chefs-mate.com/recipe/pulled-pork-tacos-with-tomatillo-salsa/