Pulled Pork Tacos

Memorial Day Pulled Pork Week ends tonight with pulled pork tacos. This is completely leftovers from the week. I had the street taco tortillas, Green Mountain Salsa and my fine Mexican shredded cheese from my taquitos earlier this week, onions and green peppers from my pork egg rolls and my usual box of salad I always keep on hand. I also had some left over saffron rice from my stuffed poblano dinner, so I added a heaping tablespoon of that.

I didn’t have any sour cream or yogurt, so I tried something new, a thin line of mayonnaise to be my ‘cool cream’. Not much. It worked great.

As I am wont to do, I brushed the tortillas with a butter/garlic powder mix and baked them at 400° for about 6 minutes to get them nice, puffy and crisp. I lay them over 2 oven grates to get the shape, and put a foil covered pan under to catch butter drips.

The result was a very satisfying taco, I had two for dinner and will save two for lunch tomorrow. The photo shows the tacos before I put the salad mix on top of two of them.

The rest of the pork gets vacuum sealed and frozen tonight for future culinary delights. I still have about 7 pounds left. It’s smoked meat, so it could last for a while in the fridge, but it would get dry.