In this recipe I use my Coffee Crusted Smoked Pork Tenderloin in place of the boiled pork (which I don't much care for). The grilled pork adds such a marvelous smokey flavor to the tacos that all other ways of cooking it, pale in comparison.
This pork hasn't been over-cooked and you can have it the first night for dinner then use the leftover portion for the tacos. It's a win-win recipe, all the way.
Shredded Grilled Pork Tacos With The Works:
Leftover Grilled Pork Tenderloin, Pulled
1 Package of Fresh Soft Corn Tortillas
1 Cup Shredded Cabbage
1/2 Cup Chopped Onions
1/2 Cup Cheddar Cheese, Grated
1 Large Avocado, Thinly Sliced
1 Carton of Fresh Hot Sauce or Pico de Gayo
1. If the pork tenderloin is not yet cooked, then you will want to grill it, making sure you get a good crispy crust on it. Once it has cooled enough to handle, pull or shred the pork and set aside.
2. After preparing all of the trimmings, place each in a separate small serving bowl, providing spoons for self serving purposes. I usually set everything out in buffet style and allow everyone to serve themselves. Enjoy!
You may have noticed that I forgot to put the coleslaw on before taking the pictures. Let's just chalk that up to a *Senior Moment*, which I'm having far too many of these days....